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+ servings

Chicken Chimichangas

Servings 8
Author Life in the Lofthouse


  • 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.