Name: Crispy Chicken Chimichangas Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 1 pound chicken breast (boneless, skinless, cut in cubes); 1 medium onion (chopped); 2 cloves garlic (minced); 1 medium jalapeno (seeded and chopped); ½ tablespoon chili powder; ½ teaspoon cayenne pepper; ½ tablespoon garlic powder; ½ tablespoon all-purpose flour; 1 ½ cups chicken broth (plus extra if necessary); 2 tablespoon red wine vinegar; 15 ounce pinto beans (drained and rinsed, 1 can); 2 tablespoon lime juice (freshly squeezed); ¼ cup fresh cilantro (chopped); ½ cup vegetable oil (or more if needed for frying); 12 large flour tortillas (warmed); 1½ cups Monterey Jack cheese (shredded); 1 cup iceberg lettuce (chopped); ½ cup salsa; ½ cup sour cream; ½ cup tomatoes (diced)

If you’re craving a crunchy, flavorful twist on Mexican comfort food, this Crispy Chicken Chimichangas Recipe is your new go-to. Imagine juicy, spiced chicken and beans wrapped in a golden, deep-fried tortilla—trust me, it’s addictive and perfect for lunch or dinner!

Four golden-brown rolled burritos are placed side by side on a white oval plate. They rest on a bed of shredded green lettuce covering the bottom of the plate. On top, a stripe of red salsa and white sauce runs down the center of the burritos, topped with small diced red tomatoes and green cilantro pieces scattered evenly. Two lime wedges are positioned on the left side of the plate, lying on the lettuce. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chicken Chimichangas Recipe
Top Tip
How to Serve Crispy Chicken Chimichangas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chicken Chimichangas Recipe

Why You'll Love This Recipe

I first made these crispy chicken chimichangas on a casual weekend, and honestly, they stole the show. From the sizzle of the oil to the burst of fresh toppings, every bite feels like a mini fiesta on your plate.

Crisp & flavorful: Deep frying the tortillas locks in a satisfying crunch you won’t get from baking alone.
Simple ingredients: Pantry staples like pinto beans and chicken breast come together to make a hearty filling.
Customizable: Easily swap chicken with beef or pork, or add your favorite veggies for a personal touch.
Perfect for gatherings: Makes 12 servings, so it’s great for sharing with family and friends.

Ingredients & Why They Work

When shopping for this recipe, fresh produce like jalapenos and cilantro really elevate the flavors, so don’t skimp there. Also, opt for large burrito-sized flour tortillas—they’re easier to roll and hold the filling perfectly without tearing.

Flat lay of a small white ceramic bowl with golden vegetable oil, a pile of cubed raw boneless skinless chicken breasts, a medium whole yellow onion, two uncracked brown garlic cloves, a fresh green jalapeno pepper sliced in half to show seeds, a small heap of reddish chili powder, a small mound of bright red cayenne pepper powder, a small pile of pale beige garlic powder, a petite heap of all-purpose flour, a small white bowl filled with light golden chicken broth, a small bowl with deep red red wine vinegar, a small white bowl of rinsed pinto beans, a small white bowl with freshly squeezed lime juice, a small bunch of fresh green cilantro leaves, a stack of large flour tortillas, a mound of shredded Monterey Jack cheese, a small pile of chopped iceberg lettuce, a small white bowl of red salsa, a small white bowl of sour cream, and a small pile of diced ripe red tomatoes—all arranged with perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: Essential for both cooking the chicken filling and frying the chimichangas to crispy perfection.
Chicken breast (boneless, skinless): Cubed for quick, even cooking and a tender texture.
Onion: Adds sweetness and depth when softened with garlic and jalapeno.
Garlic: Brings that unmistakable savory punch.
Jalapeno: For just the right amount of mild heat without overpowering.
Chili powder, cayenne pepper, garlic powder: These spices create a bold and balanced seasoning mix for the filling.
All-purpose flour: Helps thicken the filling so it isn’t too runny inside the tortillas.
Chicken broth: Used to simmer the filling, infusing it with extra flavor and moisture.
Red wine vinegar: Adds a subtle tang that brightens the filling.
Pinto beans: Provide protein and a creamy texture that complements the chicken beautifully.
Lime juice: Freshly squeezed to add brightness and balance the spices.
Fresh cilantro: Stirred into the filling and used as a garnish for a fresh, herbaceous note.
Large flour tortillas: Warmed to prevent cracking and perfect for rolling tight chimichangas.
Monterey Jack cheese: Melts nicely to bind the filling and enhance the creaminess.
Iceberg lettuce: Provides a crisp, refreshing bed for serving.
Salsa: Adds a lively, zesty topping that complements the fried goodness.
Sour cream: Offers a cool, tangy contrast to the crispy, spicy filling.
Tomatoes: Fresh diced tomatoes bring color and juiciness as a finishing touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Chicken Chimichangas Recipe is how adaptable it is! You can easily tweak ingredients and cooking methods to suit your tastes, dietary needs, or what’s in your pantry. Let’s explore some fun variations to make it truly your own.

Swap the Protein: I’ve personally tried using shredded rotisserie chicken instead of cubed chicken breast. It speeds up prep and adds a lovely tender texture to the filling. You can also use shredded pork or beef if you prefer a heartier option.
Make It Vegetarian: For a meatless twist, just skip the chicken and add extra pinto beans, black beans, or even roasted vegetables like peppers and zucchini. The spices still pack plenty of flavor without the chicken.
Spice it Up or Tone it Down: Adjust the cayenne and chili powder to your heat preference. When I want a milder palate, I reduce cayenne to a pinch and add more garlic powder for depth.
Baking Instead of Frying: To lighten things up, brush your assembled chimichangas with melted butter and bake them at 425°F (220°C) for 15–20 minutes until they're golden and crispy. It’s a great alternative if you want to skip deep frying.
Seasonal Freshness: Try topping with mango salsa or avocado slices during summer for a fresh, vibrant flair that complements the crispy chimichangas beautifully.

Step-by-Step: How I Make Crispy Chicken Chimichangas Recipe

The image shows four folded burritos with a light brown toasted outer layer, each topped with a white sauce line and scattered small pieces of red tomato salsa with green herbs. One burrito is cut in half revealing three layers inside: a reddish-orange sauce, a layer of light beige cooked chicken or tofu, and a layer of darker cooked vegetables or beans. The burritos are placed on a wooden board with scattered chopped green lettuce around them. A lime wedge is placed on the left side of the board. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Chicken and Aromatics

Start by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook it for about 5 to 7 minutes, stirring occasionally until the chicken is no longer pink and just starting to brown. Next, toss in the chopped onion, minced garlic, and seeded jalapeño. Sauté everything together for another 3 to 4 minutes until the onions soften and everything smells wonderfully fragrant.

Step 2: Spice Things Up and Thicken the Filling

Sprinkle the spice mix—chili powder, cayenne pepper, garlic powder—and the all-purpose flour over your chicken mixture. Toss thoroughly to make sure every piece of chicken is coated well. Continue cooking for 2 to 3 minutes while stirring frequently; this helps the spices bloom and the flour thicken the mixture nicely.

Step 3: Simmer to Develop Flavor

Pour in 1 ½ cups of chicken broth and 2 tablespoons of red wine vinegar to deglaze the pan, scraping up those tasty browned bits from the bottom. Stir everything together, reduce the heat to medium-low, and let it simmer uncovered for 10 minutes. This allows the liquid to reduce so the filling won’t be too wet—key for crispy chimichangas!

Step 4: Add Beans, Lime, and Fresh Cilantro

Stir in the drained pinto beans, freshly squeezed lime juice, and half of your chopped cilantro. Cook for an additional 3 minutes to warm through, then remove the skillet from heat. The beans add body and texture while the lime and cilantro brighten the flavors beautifully.

Step 5: Warm Tortillas and Prepare for Frying

Heat about ½ inch of vegetable oil in a large, deep or cast iron skillet until it reaches 325°F (160°C). Meanwhile, warm your tortillas in the microwave for a few seconds—this softens them so they’ll be easy to roll without cracking. Trust me, this little step saves a lot of frustration!

Step 6: Assemble Your Chimichangas

Place approximately ¾ cup of the chicken and bean filling in the center of each warm tortilla. Sprinkle 2 tablespoons of shredded Monterey Jack cheese over the filling. Fold in the sides of the tortilla, then roll tightly from one end to the other to fully enclose the filling. Repeat for all tortillas to get them ready for frying.

Step 7: Fry Until Golden and Crispy

Carefully lower 4 chimichangas at a time into the hot oil. Fry each side for about 2 minutes, or until they turn a beautiful golden brown and are crispy to the touch. Don’t overcrowd the pan; frying in batches ensures even cooking. Once done, transfer them to a wire rack to drain and keep their crispness intact.

Step 8: Plate and Garnish

Serve your crispy chimichangas over a bed of shredded iceberg lettuce with a generous spoonful of salsa. Add a dollop of sour cream and a sprinkle of diced tomatoes and the remaining fresh cilantro on top. Serve right away to enjoy the perfect crunch and flavorful filling!

Top Tip

Perfecting your Crispy Chicken Chimichangas Recipe is all about the small details. These tips come from time spent in the kitchen, learning what really makes these deep-fried delights shine.

Oil Temperature is Key: Keeping your oil steady at 325°F (160°C) ensures chimichangas fry crispy without soaking up too much oil. I use a thermometer to maintain this perfectly every time.
Warm Your Tortillas: Warming tortillas in the microwave just a few seconds before filling makes rolling easier and helps avoid cracks and breaks during frying. It’s a small trick that prevents big messes!
Don’t Overstuff: I’ve learned that stuffing chimichangas with about ¾ cup of filling strikes the perfect balance between delicious and manageable when rolling and frying.
Drain Excess Liquid: If the chicken filling appears wet, I scoop out the extra liquid with a slotted spoon. This avoids soggy chimichangas and keeps the outside wonderfully crispy.

How to Serve Crispy Chicken Chimichangas Recipe

The image shows two stages of making a tortilla wrap on a wooden surface; the left side has an open white flour tortilla with two layers of filling, the bottom layer is light brown cooked chicken pieces mixed with small bits of green herbs, topped with a layer of shredded white cheese. On the right side, a woman's hands are folding the tortilla from the bottom up, partially covering the fillings, showing the tortilla starting to wrap around the chicken and cheese with the wooden surface as the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Garnishing your chimichangas is a chance to add freshness and color. I love topping them with a dollop of sour cream and a spoonful of salsa right on the plate. Fresh diced tomatoes and chopped cilantro bring brightness and balance the rich fried flavor. A bed of shredded iceberg lettuce adds a crisp, cool contrast underneath.

Side Dishes

Pair your Chimichangas with classic Mexican sides like Spanish rice or seasoned black beans to round out the meal. A simple guacamole or sliced avocado makes a creamy complement, while a tangy Mexican street corn salad adds a burst of flavor and texture contrast.

Make Ahead and Storage

Storing Leftovers

Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To keep them at their crispiest, reheat them in the oven or a toaster oven rather than the microwave.

Freezing

You can assemble chimichangas ahead of time and freeze them before frying. Wrap each tightly in plastic wrap and place in a freezer-safe bag. When ready, thaw fully in the fridge before frying as usual. This trick saves time on busy days.

Reheating

To reheat and keep that crisp exterior, place chimichangas on a wire rack in a preheated oven at 375°F (190°C) for about 10 to 15 minutes. Avoid microwaving as it tends to make the tortillas soggy.

Frequently Asked Questions:

Can I use a different protein besides chicken in this Crispy Chicken Chimichangas Recipe?

Absolutely! You can swap chicken for shredded beef, pork, or even rotisserie chicken. Just keep in mind not to overstuff the tortillas to prevent breakage when frying.

Is there a healthier way to make chimichangas without deep frying?

Yes! For a lighter option, brush the rolled chimichangas with melted butter and bake them at 425°F (220°C) for 15 to 20 minutes until golden and crispy. This reduces oil content while still delivering satisfying crispness.

How do I prevent chimichangas from becoming soggy?

Make sure to drain excess liquid from the chicken and bean filling before rolling. Also, maintain the oil temperature around 325°F (160°C) for frying. Let them drain on a wire rack after frying rather than on paper towels to avoid steam making them soggy.

Can I assemble chimichangas ahead of time?

Yes, you can assemble them and freeze before frying. Thaw fully in the refrigerator before cooking. This is great for meal prep or saving time on busy nights.

Final Thoughts

Making Crispy Chicken Chimichangas at home is such a rewarding experience — from the sizzling sound as they fry to the first bite of that flavorful, crunchy exterior. With these tips and serving ideas, you’re all set to wow family and friends with a satisfying Mexican feast. Happy cooking, and don’t forget to enjoy every crispy, spicy, and cheesy bite!