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 cup 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’re craving a Tex-Mex classic that’s bursting with flavor and has just the right amount of crisp, this Crispy Chicken Chimichangas Recipe is exactly what you need. Imagine golden, deep-fried tortillas packed with spicy chicken, beans, and melted cheese—pure comfort on a plate.

Four golden-brown rolled burritos are placed side by side on a white oval plate. They rest on a bed of shredded green lettuce covering the bottom of the plate. On top, a stripe of red salsa and white sauce runs down the center of the burritos, topped with small diced red tomatoes and green cilantro pieces scattered evenly. Two lime wedges are positioned on the left side of the plate, lying on the lettuce. The scene is set 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

I’ve made these chimichangas countless times, and they never disappoint. The perfect balance of spicy, tangy, and crispy textures makes every bite so satisfying. Plus, they’re surprisingly doable for a deep-fried dish!

Flavor-packed filling: The chicken and pinto beans get a lovely kick from spices and fresh cilantro.
Perfectly crispy: Deep-fried to golden perfection at 325°F so each chimichanga is crunchy without being greasy.
Customizable toppings: Lettuce, salsa, sour cream, and tomatoes add freshness and creaminess to every bite.
Great for gatherings: Makes 12 servings, perfect for sharing with family or friends at your next Tex-Mex night.

Ingredients & Why They Work

Before you dive in, here’s a handy rundown of what you’ll need and why each ingredient plays a key role in making these chimichangas so delicious. A tip for shopping: opt for fresh, quality ingredients like boneless skinless chicken breasts and fresh cilantro—they’ll really elevate the dish.

Flat lay of a small white ceramic bowl with golden vegetable oil, a pile of cubed raw boneless skinless chicken breasts, a medium whole yellow onion, two uncracked brown garlic cloves, a fresh green jalapeno pepper sliced in half to show seeds, a small heap of reddish chili powder, a small mound of bright red cayenne pepper powder, a small pile of pale beige garlic powder, a petite heap of all-purpose flour, a small white bowl filled with light golden chicken broth, a small bowl with deep red red wine vinegar, a small white bowl of rinsed pinto beans, a small white bowl with freshly squeezed lime juice, a small bunch of fresh green cilantro leaves, a stack of large flour tortillas, a mound of shredded Monterey Jack cheese, a small pile of chopped iceberg lettuce, a small white bowl of red salsa, a small white bowl of sour cream, and a small pile of diced ripe red tomatoes—all arranged with perfect symmetry and balanced proportions 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: The perfect neutral oil for both cooking the filling and deep-frying the chimichangas.
Chicken breast: Lean and tender, making for a juicy, protein-packed filling.
Onion: Adds natural sweetness and depth to the savory filling.
Garlic: Gives the filling a punch of aromatic flavor.
Jalapeno: Brings a mild heat that livens up the dish without overpowering it.
Chili powder, cayenne pepper, garlic powder: These spices build layers of Tex-Mex flavor in the filling.
All-purpose flour: Helps thicken the filling slightly for easier rolling and a great texture.
Chicken broth: Adds moisture and richness while simmering the filling ingredients.
Red wine vinegar: A subtle tang that brightens the whole mixture.
Pinto beans: Provide heartiness and a creamy texture that complements the chicken.
Lime juice: Freshly squeezed for a citrus zing that really wakes up the flavors.
Fresh cilantro: Adds herbal brightness and a signature Tex-Mex touch.
Large flour tortillas: Burrito-sized and warmed so they’re easy to roll without tearing.
Monterey Jack cheese: Melts beautifully, adding gooey, cheesy goodness inside.
Iceberg lettuce, salsa, sour cream, diced tomatoes: Classic toppings that bring freshness, creaminess, and color when serving.

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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 make it your own. Whether you want to spice it up, lighten it up, or add some seasonal flair, there are plenty of delicious twists to suit your preferences.

Spicy Boost: I love adding extra jalapeños or a pinch more cayenne pepper when I’m craving some extra heat. It really wakes up the flavors and gives these chimichangas a fiery kick!
Vegetarian Swap: For a meatless version, swap the chicken with sautéed mushrooms and extra beans. The earthy mushrooms add great texture and soak up the spices beautifully.
Cheese Variations: Monterey Jack is classic, but I sometimes use a blend of cheddar and pepper jack for a sharper, creamier filling. Feel free to experiment!
Make Ahead & Freeze: These roll up beautifully ahead of time and can be frozen before frying. Just thaw in the fridge overnight and fry fresh when ready. Perfect for meal prep or unexpected guests.
Healthier Alternative: If you want to skip the frying, brush the rolled chimichangas with melted butter and bake at 425°F for 15 to 20 minutes until golden and crispy. It’s lighter but still so satisfying.

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

The image shows four folded burritos with a light brown toasted outer layer, each topped with a white sauce line and scattered small pieces of red tomato salsa with green herbs. One burrito is cut in half revealing three layers inside: a reddish-orange sauce, a layer of light beige cooked chicken or tofu, and a layer of darker cooked vegetables or beans. The burritos are placed on a wooden board with scattered chopped green lettuce around them. A lime wedge is placed on the left side of the board. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sizzle the Chicken and Aromatics

Start by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook it until it's no longer pink and just starting to brown—this usually takes about 5 to 7 minutes. The aroma of the chicken as it sears is the first signal you’re off to a great start. Then, add the chopped onions, minced garlic, and seeded jalapeño to the skillet. Cook this mixture for an additional 3 to 4 minutes until the onions soften and everything melds together beautifully.

Step 2: Spice It Up and Simmer

Sprinkle the chili powder, cayenne pepper, garlic powder, and all-purpose flour evenly over your chicken and veggie mixture. Toss everything together so the chicken gets fully coated with the spices—this step really builds that signature Tex-Mex depth of flavor. Cook for 2 to 3 minutes while stirring frequently to toast the spices. Then, deglaze the pan by pouring in the chicken broth and red wine vinegar, scraping up all those delicious browned bits on the skillet’s bottom. Lower the heat to medium-low and let it simmer for 10 minutes, giving the liquid time to reduce and intensify the filling’s taste.

Step 3: Finish with Beans, Lime & Cilantro

Stir in the drained pinto beans, freshly squeezed lime juice, and half of your chopped cilantro. Let everything cook together for another 3 minutes until the beans are warmed through. The lime juice adds the perfect punch of brightness, while the cilantro infuses fresh herbal notes you’ll love. Once done, remove the filling from heat and set aside to cool slightly before assembling.

Step 4: Prepare Oil and Tortillas for Rolling

Next, pour about half an inch of vegetable oil into a large, deep skillet and heat to 325°F. Use a thermometer if you can—the right temperature is key to crispy chimichangas without greasy or burnt spots. While the oil heats, warm the large flour tortillas in the microwave for just a few seconds to make them pliable and easy to roll without cracking.

Step 5: Stuff, Fold, and Roll Tight

Place about ¾ cup of the chicken and bean filling in the center of each tortilla, then sprinkle on 2 tablespoons of shredded Monterey Jack cheese. To roll, lift the edge closest to you and fold it tightly over the filling. Then, fold in the sides and continue rolling toward the opposite edge, making sure the filling is securely tucked inside. Repeat this process with all 12 tortillas. Rolling tight but gentle is the secret to perfect chimichangas that won’t burst open during frying.

Step 6: Fry to Golden Perfection

Carefully and slowly lower the rolled chimichangas into the hot oil. Fry them for 2 minutes on each side, until they turn a beautiful golden brown and develop a satisfyingly crispy outer shell. Fry in batches of about 4 at a time to avoid overcrowding, which can drop the oil temperature and lead to soggy results. Once cooked, remove with a slotted spoon and let drain on a wire rack to keep them crisp and delicious.

Step 7: Plate and Garnish for the Ultimate Tex-Mex Feast

Arrange a bed of shredded iceberg lettuce on each plate, add a generous spoonful of salsa, and place the hot crispy chimichangas on top. Finish with a dollop of sour cream, more salsa if you like, diced tomatoes, and the reserved fresh cilantro. Serve immediately to enjoy that amazing contrast of crispy outside and juicy, flavorful inside. Your Crispy Chicken Chimichangas Recipe comes alive at the table!

Top Tip

Mastering the perfect Crispy Chicken Chimichangas Recipe is all about balancing crispiness with flavorful filling. These tips will help you avoid common pitfalls and elevate your chimichangas to restaurant-quality Tex-Mex delights.

Warm Your Tortillas: From experience, warming the large flour tortillas in the microwave just for a few seconds before filling makes them so much easier to roll without tearing. It’s a simple step that saves you frustration every time.
Control the Filling Moisture: I learned the hard way that a soggy filling leads to limp chimichangas. Use a slotted spoon to scoop out excess juice if your chicken mixture starts off too wet—this keeps your chimis delightfully crispy after frying.
Maintain Proper Oil Temperature: Keeping your frying oil steady at around 325°F is key. Too hot burns the outside before the inside cooks; too cool results in greasy chimichangas. A reliable thermometer truly makes all the difference here.
Don’t Overstuff: One mistake I avoided was trying to cram too much filling in the tortilla. Overstuffed chimichangas can burst open while frying, losing precious filling and making a mess. Trust me, a bit less filling with a tight roll is better every time.

How to Serve Crispy Chicken Chimichangas Recipe

The image shows two stages of making a tortilla wrap on a wooden surface; the left side has an open white flour tortilla with two layers of filling, the bottom layer is light brown cooked chicken pieces mixed with small bits of green herbs, topped with a layer of shredded white cheese. On the right side, a woman's hands are folding the tortilla from the bottom up, partially covering the fillings, showing the tortilla starting to wrap around the chicken and cheese with the wooden surface as the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

The toppings really bring these crispy beauties to life. Serve your chimichangas on a bed of shredded iceberg lettuce and spoon on fresh salsa and sour cream. Diced tomatoes and the remaining chopped cilantro add freshness and vibrant color. For a little extra zing, consider adding sliced avocado or a drizzle of hot sauce.

Side Dishes

Pairing your Crispy Chicken Chimichangas with classic Tex-Mex sides makes for a complete meal. Try Mexican rice, refried beans, or a fresh corn salad. A crisp green salad with a tangy lime dressing complements the richness perfectly, or simply serve with tortilla chips and guacamole for a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To keep their crispiness, place a paper towel under and over the chimichangas inside the container to absorb excess moisture.

Freezing

You can assemble chimichangas ahead and freeze them before frying. Wrap each tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. When ready to enjoy, thaw in the refrigerator overnight, then fry as usual at 325°F for that perfect golden crisp.

Reheating

To reheat leftover chimichangas without losing crunch, bake them in a preheated oven at 375°F for about 10 to 12 minutes. This reheats thoroughly while restoring crispiness. Avoid microwaving if possible, as it tends to make the tortillas soggy.

Frequently Asked Questions:

Can I bake the chimichangas instead of frying?

Absolutely! For a lighter version, brush the assembled chimichangas with melted butter and bake at 425°F (220°C) for 15 to 20 minutes until golden and crispy.

How do I keep chimichangas from getting soggy?

The key is to keep the chicken filling from being too wet—use a slotted spoon to remove excess liquid. Also, frying at the correct temperature (325°F) and draining chimichangas on a wire rack helps maintain crispiness.

Can I use other meats in this recipe?

Yes, you can swap chicken with shredded beef, pork, or even pre-cooked rotisserie chicken. Just don’t overstuff your chimichangas to avoid breakage while frying.

What’s the best way to reheat leftover chimichangas?

Bake leftovers in a 375°F oven for 10-12 minutes to refresh their crispiness without drying out the filling. Avoid microwaving, which can make them soggy.

Final Thoughts

Making Crispy Chicken Chimichangas at home might seem a bit involved, but the results are incredibly rewarding. There’s something so satisfying about biting into a golden, crunchy chimichanga overflowing with spicy, savory chicken and beans. Whether it’s a family dinner or a casual get-together, this recipe is bound to impress and delight. So go ahead, roll up your sleeves and dive in—your kitchen is about to become your favorite Tex-Mex spot!