Chicken Chimichangas are stuffed with flavorful shredded chicken and Monterey jack cheese! You can make these two ways; baked or fried. Either way, they are guaranteed to fill you and your family up.
You all know how much I love Mexican style dishes. Tacos are essentially my love language, but I intentionally try to prepare something a little different on nights when me and my family are craving Mexican for dinner. My Chicken Chimichangas are stuffed to the maximum with tender, juicy chicken, and authentic flavor.
My favorite part about this recipe is that these chimichangas are completely versatile in how you decide to serve them. You can either bake or fry each chimichanga. Frying them is the traditional way and it is incredible! 🙂
If you are looking for a meal with less prep and less calories I recommend baking them. They will still be amazing! But when I am feeling a little extra indulgent and need the fried food fix I will warm up a skillet of oil and fry each chimichanga for added flavor and texture.
When I first made these for my husband, Kale, I asked what he thought and his response was, “These are the best chimichangas I’ve ever had! Better than any restaurant.”
Wow! That’s the reaction I’m looking for with every meal. Give this recipe a shot and see if you can get the same comment from one of your family members.
WHAT OIL DO I USE FOR FRYING THE CHIMICHANGAS?
I recommend using vegetable oil in a cast iron or heavy bottomed-skillet. Only fill with about an inch or two of oil. That’s all you’ll need.
CAN I USE A DIFFERENT TYPE OF MEAT?
WHAT DO I SERVE ON TOP OF THE CHIMICHANGAS?
When you’re ready to dig in top these with Pico de Gallo, guacamole, sour cream, cheese or whatever your heart desires!
ENJOY THIS RECIPE? HERE ARE A FEW MORE MEXICAN-STYLE CLASSICS!
Mexican Street Tacos – Authentic style tacos filled with steak, cilantro, and onion.
Mexican Rice – The perfect side dish to any Mexican style dish flavored with chicken broth, cumin, and salsa.
Baked Chicken Taquitos – Crispy flour tortillas wrapped around tender chicken and melty cheese.
Homemade Salsa – Incredible homemade salsa that will make you never want to buy store bought again!
- 1 to 2 cups vegetable oil, divided
- 1/2 cup diced white onion
- 2 teaspoons minced garlic
- 1/2 Tablespoon chili powder
- 1/4 teaspoon oregano
- 1/2 teaspoon ground cumin
- 4 cups cooked, shredded chicken (a rotisserie chicken works perfect for this)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (4 ounces) diced green chilies
- 8 (burrito-size) flour tortillas, warmed
- 2 cups shredded Monterey Jack cheese
- TOPPINGS: salsa, sour cream, guacamole, etc.
- FOR FRIED VERSION: In a large, cast iron OR heavy-bottom skillet, pour in enough vegetable oil to fill it 2 inches full of oil. Heat oil over low heat. (This will be the oil you fry the chimichangas in. The oil needs to slowly reach about 375 degrees F.)
- FOR BAKED VERSION: Preheat oven to 375 degrees F.
- In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add in the diced onion and cook until slightly softened. Add in garlic, chili powder, oregano and cumin.Stir and cook until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.
- Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 3 tablespoons of the shredded Monterey jack cheese.Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.
- FOR FRIED VERSION: Using tongs, lower one chimichanga at a time, into the hot oil, seam side down. (*It is helpful to hold them with the tongs while they are in the oil to keep them from opening.)Carefully fry until golden brown on both sides. This only should take a minute or two.
- Place fried chimichangas onto a paper towel lined plate to soak up grease. Serve warm with your favorite toppings!
- FOR BAKED VERSION: Place the wrapped chimichangas onto a lightly greased baking sheet. Spray the tops with non-stick spray. Bake in preheated oven for 20 to 30 minutes, or until golden brown.