Golden, crispy on the outside and packed with bold, savoury flavour inside, chicken chimichangas are the kind of meal that instantly feels satisfying. Each tortilla is filled with a well-seasoned chicken mixture, combined with peppers, onions, and melted cheese, then cooked until perfectly crisp for that irresistible crunch.
This recipe keeps things simple while delivering restaurant-style results at home. You can choose to fry them for a classic crispy finish or bake them for a lighter option without sacrificing texture. They’re ideal for busy weeknights, casual family dinners, or even serving guests when you want something hearty and crowd-pleasing.
Serve them with your favourite toppings like sour cream, guacamole, or fresh salsa, and you’ve got a complete meal that’s full of flavour, texture, and comfort in every bite.
Servings:
4–6 chimichangas
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Ingredients:
- 1 lb cooked chicken breast, shredded (450 g)
- 4–6 large flour tortillas, 10–11 inches (25–28 cm)
- 1 cup onion, finely chopped (120 g)
- 1 cup bell pepper, finely diced (120 g)
- 2 garlic cloves, minced (≈6 g)
- 1 tbsp vegetable oil (≈15 g)
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ cup salsa or canned diced tomatoes, drained (120 g)
- 1 cup shredded cheese (120 g)
Instructions:
Heat vegetable oil in a skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 4–5 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the shredded chicken, cumin, smoked paprika, chili flakes, salt, and black pepper. Stir to evenly coat the chicken with spices.
Add the salsa or diced tomatoes and cook for 2–3 minutes until the mixture thickens and excess moisture evaporates.
Remove from heat and stir in the shredded cheese until melted.
Warm the tortillas slightly so they’re flexible. Spoon filling into the center of each tortilla, fold in the sides, and roll tightly into a burrito shape.
To fry: Heat oil in a deep skillet over medium-high heat. Fry chimichangas seam-side down first, turning as needed, until golden and crispy on all sides.
To bake: Brush chimichangas lightly with oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until crisp and golden.
Serve:
Let rest briefly, then serve warm with your favorite toppings.
