Chicken Chimichangas (Baked or Fried)
Chicken chimichangas are filled with seasoned shredded chicken, salsa, and melted cheese, then baked or fried until golden and crisp. Both cooking methods are included so you can choose your preferred texture. These are easy to assemble and work well for weeknight meals or entertaining. Serve with your favorite toppings for a complete meal.
Servings: 6 chimichangas
Calories: 364kcal
Equipment
- Large Rimmed Cookie sheet with cooling racks
Ingredients
- 1 tablespoon vegetable oil
- 1 cup onion finely chopped
- 1 cup bell pepper diced
- 2 cloves garlic minced
- 1 lb cooked chicken breast shredded
- 1½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ½ cup salsa drained
- 1 cup shredded cheese
Bake or Frying Options
- 6 large flour tortillas 10–11 inches (burrito size)
- Oil about 1 cup if frying
- 2 tablespoon oil for brushing if baking
Instructions
- Prepare the Filling: Heat vegetable oil in a skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 4–5 minutes.1 tablespoon vegetable oil, 1 cup onion, 1 cup bell pepper
- Stir in the minced garlic and cook for 30 seconds until fragrant.2 cloves garlic
- Add the shredded chicken, cumin, smoked paprika, chili flakes, salt, and black pepper. Stir to evenly coat the chicken with spices.1 lb cooked chicken breast, 1½ teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili flakes, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the salsa 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.½ cup salsa , 1 cup shredded cheese
- Assembly: 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.6 large flour tortillas
- 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.Oil
- To Bake: Brush chimichangas lightly with oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until crisp and golden.2 tablespoon oil
- Let rest briefly, then serve warm with your favorite toppings.
Notes
- Drain the salsa: Extra liquid can make the filling wet and soften the tortilla.
- Warm the tortillas: Soft tortillas fold more easily and are less likely to crack.
- Roll tightly: A snug roll keeps the filling contained and helps the chimichangas cook evenly. The large burrito size flour tortillas make this much easier.
- Cook seam-side down first: This helps seal the folded edge before turning or flipping.
- Let them rest briefly: A short rest helps the filling settle so they are easier to serve.
Nutrition
Calories: 364kcal | Carbohydrates: 22g | Protein: 27g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 737mg | Potassium: 397mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1260IU | Vitamin C: 35mg | Calcium: 169mg | Iron: 3mg
