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 cups 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 love crunchy, golden bites bursting with savory chicken and spice, you’re going to adore this Crispy Chicken Chimichangas Recipe. Picture perfectly fried tortillas wrapped around a zesty chicken and pinto bean filling with fresh salsa and creamy sour cream on top—absolute comfort food done right!

Four browned burritos are laid side by side on a bed of chopped green lettuce on a white oval plate. Each burrito is topped with a line of red salsa in the center, fresh diced red tomatoes, and a drizzle of white sauce that runs lengthwise. The dish is garnished with small green cilantro leaves scattered over the tops. Two lime wedges are placed on the green lettuce on the left side of the plate. The plate sits 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

Every time I make these chimichangas, they feel like a festive celebration on a plate. They’re crispy, packed with flavor, and perfect for sharing with friends or family.

Loaded with flavor: The chicken filling is seasoned with a blend of spices and fresh ingredients that truly happen to be irresistible.
Crunchy, not soggy: Frying at the right temperature keeps the tortillas perfectly golden and crispy all around.
Customizable: You can swap the chicken for beef, pork, or rotisserie chicken, making this recipe easy to personalize.
Perfect for meal prep: These chimichangas can be assembled ahead and frozen, then fried fresh whenever hunger strikes.

Ingredients & Why They Work

To get the best results, I recommend grabbing fresh, quality ingredients—especially the chicken and fresh cilantro, which add brightness to those crispy wraps. Also, be sure to warm the tortillas before rolling to avoid cracks.

Flat lay of a small white ceramic bowl of golden vegetable oil, a large boneless skinless chicken breast cut into cubes, a medium white onion chopped, two cloves of garlic peeled and whole, one medium green jalapeno pepper seeded and chopped, small white ceramic bowls each holding bright red chili powder, deep red cayenne pepper, pale beige garlic powder, and fine all-purpose flour, a small white ceramic bowl filled with rich brown chicken broth, a small white ceramic bowl of dark red red wine vinegar, a small white ceramic bowl of glossy tan pinto beans, a small white ceramic bowl of fresh lime juice, a small bunch of fresh green cilantro leaves, stacked large warm flour tortillas, a small white ceramic bowl piled with shredded creamy Monterey Jack cheese, chopped pale green iceberg lettuce, a small white ceramic bowl of chunky red salsa, a small white ceramic bowl of smooth white sour cream, and diced ripe red tomatoes arranged symmetrically and fresh, placed 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 cooking the filling and getting that perfectly fried crunch on the chimichangas.
Chicken breast: Boneless and skinless, cut into cubes for even cooking and ideal texture inside the wraps.
Onion: Adds sweetness and depth when cooked down with the chicken.
Garlic: Minced to infuse savory notes throughout the filling.
Jalapeno: Gives a gentle kick without overpowering the dish.
Chili powder: A cornerstone spice adding warm, smoky flavor.
Cayenne pepper: Adds heat that you can adjust to your liking.
Garlic powder: Boosts garlic flavor for an extra punch.
All-purpose flour: Helps thicken the filling for the perfect consistency.
Chicken broth: Adds moisture and depth while simmering the filling.
Red wine vinegar: A splash to brighten and balance the richness of the chicken.
Pinto beans: Protein-packed and hearty, giving great texture.
Lime juice: Freshly squeezed for that zesty pop that lifts all the flavors.
Fresh cilantro: Adds aroma and freshness, tossed in at the end.
Large flour tortillas: Burrito-sized and warmed so they roll easily without cracking.
Monterey Jack cheese: Melts beautifully inside the chimichangas, adding creaminess.
Iceberg lettuce: For a crisp, refreshing bed underneath the chimichangas.
Salsa: Adds tangy, vibrant flavor when dolloped on top.
Sour cream: Creamy cooling contrast against the spicy filling and crispy shell.
Diced tomatoes: For fresh, juicy garnish that brightens the plate.

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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 parts about this Crispy Chicken Chimichangas Recipe is how easy it is to put your own spin on it. Whether you like things extra spicy, need a quick weeknight dinner hack, or want to make it lighter, there’s a variation here for everyone!

Spice it up: I love adding extra diced jalapeños or even a pinch more cayenne pepper for those who crave serious heat. It really wakes up the flavors and pairs beautifully with the fresh lime juice and cilantro.
Swap the protein: Chicken is classic, but I’ve tried shredded beef and pork with great success—as long as you keep the filling moist but not soupy. Rotisserie chicken also makes for a super quick version when you’re short on time.
Make it vegetarian: Leave out the chicken entirely and double up on the pinto beans and veggies like bell peppers or corn. A sprinkle of extra cheese helps keep things hearty and satisfying.
Health-conscious option: For a lighter twist, try baking the chimichangas instead of frying. I brush them with melted butter and bake at 425°F for 15 to 20 minutes until golden and crispy. It’s a great way to enjoy all the flavors without the extra oil.
Freeze ahead: Assemble your chimichangas and freeze before frying. When you’re ready, just thaw them in the fridge and fry as usual for a freshly cooked meal with minimal effort.

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

The image shows four burritos placed on a wooden surface with some scattered chopped lettuce around them. One burrito is cut in half front and center, revealing three layers inside: a bottom layer of cooked chicken, a middle layer of melted cheese, and a top layer of tomato salsa mixed with herbs. Each whole burrito has a light brown, lightly toasted tortilla wrapped tightly. On top of all burritos, there is a drizzle of white sauce and a spoonful of chunky red salsa with bits of tomato and cilantro. A wedge of lime is placed near the front burrito, adding a fresh touch. The background is a white marbled texture. 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 your cubed chicken breast and cook, stirring occasionally, until it’s no longer pink and just starts to brown—this usually takes about 5 to 7 minutes. Then, toss in the chopped onion, minced garlic, and seeded jalapeño. Cook everything together for another 3 to 4 minutes until the onions become soft and fragrant. This base sets the tone for all the rich flavors that follow.

Step 2: Add the Spice Mix and Flour

Sprinkle in the chili powder, cayenne pepper, garlic powder, and flour over your chicken mixture. Stir everything so the chicken gets fully coated with these spices. Cook for 2 to 3 minutes, stirring frequently to make sure the flour cooks through and the spices bloom. You’ll start noticing a deeper aroma and the mixture thickening slightly—this step is essential for that perfectly savory filling.

Step 3: Simmer to Develop Flavor

Pour in the chicken broth and red wine vinegar to deglaze the skillet. Use your spoon to scrape up any browned bits from the bottom—that’s pure flavor! Lower the heat to medium-low and let the mixture simmer gently for about 10 minutes. You’ll see most of the liquid evaporate, leaving a thick, rich filling that’s bursting with savory goodness.

Step 4: Stir in Beans, Lime, and Fresh Cilantro

Now it’s time to add the pinto beans, fresh lime juice, and half of your chopped cilantro. Stir everything to combine, then cook for another 3 minutes to heat through. The beans add wonderful creaminess and body, while the lime juice and cilantro bring a bright, fresh note that balances the spices perfectly.

Step 5: Warm Tortillas and Heat Oil

While you heat about ½ inch of vegetable oil to 325°F in a large, deep skillet, warm the flour tortillas in the microwave for a few seconds until they’re soft and pliable. This prevents cracking when you roll them. I usually heat them in batches, wrapped in a damp paper towel—easy and effective!

Step 6: Assemble Your Chimichangas

Place about ¾ cup of the chicken and bean mixture in the center of a warm tortilla. Sprinkle 2 tablespoons of shredded Monterey Jack cheese on top. Carefully fold in the sides and roll the tortilla tightly from one edge to the other, sealing the filling inside. Repeat with all tortillas—taking care not to overfill to keep them intact during frying.

Step 7: Fry Until Golden and Crispy

Slowly and carefully lower your chimichangas into the hot oil. Fry about 4 at a time, cooking each for 2 minutes per side, or until they turn a beautiful golden brown and the outside is perfectly crispy. Use a wire rack to drain them instead of paper towels to keep that crispiness. There’s nothing better than that satisfying crunch when you bite in!

Step 8: Serve with Fresh Toppings

To plate, start with a bed of shredded iceberg lettuce on each plate and spoon over some salsa. Place the chimichanga on top, then add a dollop of sour cream and a little more salsa. Finish with diced tomatoes and the remaining cilantro for a fresh, colorful presentation. Serve immediately so you get the perfect combination of crispy, creamy, and fresh flavors all in one bite.

Top Tip

Mastering the Crispy Chicken Chimichangas Recipe is all about small details that elevate the texture and flavor. These tips come from plenty of kitchen experiments to get that perfect golden crunch and delicious filling every single time.

Keep Your Oil Temperature Right: Maintaining the oil at 325°F is key. If it’s too low, your chimichangas will soak up oil and become greasy. Too high and the outside burns before the inside is heated through.
Warm Your Tortillas Before Rolling: Wrapping the filling in warm tortillas prevents cracks and tears, making rolling easier and keeping everything sealed while frying.
Don’t Overfill Your Chimichangas: This is a common pitfall. Overstuffing can lead to bursting during frying. Stick to ¾ cup of filling and 2 tablespoons of cheese for the right balance.
Drain Filling if Too Wet: If the chicken and beans mixture looks too watery, use a slotted spoon to transfer it. This keeps your chimichangas crisp instead of soggy.

How to Serve Crispy Chicken Chimichangas Recipe

The image shows a white tortilla placed flat on a wooden surface with a layer of cooked meat mixed with green herbs in the center, topped with a generous pile of shredded white cheese. In the next part, two woman's hands are gently folding the tortilla from the sides over the filling, creating a pocket shape. The wooden surface has a rich brown texture with knots visible, providing a warm contrast to the pale tortilla and cheese. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Top your chimichangas with fresh, vibrant garnishes to add brightness and contrast the crispy fried shells. Use chopped iceberg lettuce as a crunchy base, alongside dollops of sour cream and fresh salsa for creaminess and tang. Don’t forget diced tomatoes and freshly chopped cilantro to bring that refreshing pop of flavor.

Side Dishes

Consider serving with classic Mexican sides like Spanish rice, refried beans, or a light avocado and corn salad. A side of warm tortilla chips and guacamole also complements the chimichangas wonderfully, making the meal feel complete and festive.

Make Ahead and Storage

Storing Leftovers

Store any leftover chimichangas in an airtight container in the refrigerator. They’ll keep well for up to 3 days. To maintain their crispiness, place a paper towel in the container to absorb excess moisture.

Freezing

You can freeze assembled chimichangas before frying. Wrap each tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. When ready to eat, thaw them overnight in the refrigerator before frying as usual.

Reheating

To reheat, place chimichangas on a wire rack in a preheated oven at 350°F for about 10 minutes. This helps them regain their crispiness without becoming soggy. Avoid microwaving as it can make them limp.

Frequently Asked Questions:

Can I bake the chimichangas instead of frying them?

Absolutely! For a healthier option, brush the rolled chimichangas with melted butter and bake them at 425°F for 15 to 20 minutes until they are golden and crispy.

What can I substitute for chicken in this recipe?

You can swap the chicken for shredded beef, pork, or even rotisserie chicken. Just be mindful not to overfill the tortillas to avoid breakage during cooking.

How do I ensure my chimichangas stay crispy after frying?

Drain the fried chimichangas on a wire rack instead of paper towels to keep them crispy. Also, serve them immediately or reheat in the oven without covering to maintain that crunch.

Can I prepare chimichangas ahead of time?

Yes! You can assemble chimichangas ahead and freeze them before frying. Just thaw them in the refrigerator the day before cooking. This makes meal prep simple and convenient.

Final Thoughts

Making crispy chicken chimichangas at home is such a gratifying experience — crispy, golden outside with a warm, spiced filling inside. I hope these tips and serving ideas inspire you to create your own festive Mexican feast that’s full of flavor and loved by everyone at the table. Enjoy every bite and the smiles that come with it!