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, about 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)

There’s something so incredibly satisfying about biting into a golden, crispy chimichanga packed with spicy, tender chicken and beans. Today, I’m excited to share my go-to Crispy Chicken Chimichangas Recipe that brings that perfect crunch and flavor right to your kitchen. Trust me, once you try making these at home, you’ll never look back!

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 can’t get enough of these crispy chimichangas — they’re like a fiesta in every bite! The filling is bursting with spices and fresh ingredients, and frying them just right gives you that amazing crunch that makes this dish a family favorite.

Loaded with flavor: The blend of chili powder, cayenne, and garlic powder really wakes up the chicken filling.
Perfectly crispy: Fried at just the right temperature, these chimichangas get beautifully golden without being greasy.
Fresh finishing touches: Topped with crisp lettuce, tangy salsa, sour cream, and fresh cilantro for balance.
Make ahead and customize: Easy to prep in advance and swap chicken for other proteins if you like.

Ingredients & Why They Work

Before you start gathering your ingredients, here’s a quick tip: look for large burrito-sized flour tortillas and fresh herbs to really make this Crispy Chicken Chimichangas Recipe shine. Using fresh lime juice and cilantro adds a bright zing that cuts through the richness perfectly.

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: Essential for cooking the chicken and frying those chimichangas to golden perfection.
Chicken breast: Cubed for even cooking and a tender, juicy filling.
Onion: Adds sweetness and depth to the savory filling.
Garlic: Fresh and minced for that classic aromatic punch.
Jalapeño: Seeded and chopped to bring a gentle heat without overwhelming the dish.
Chili powder: The backbone of the spice mix that flavors the chicken.
Cayenne pepper: Adds an extra kick to warm things up.
Garlic powder: Layers in more garlic flavor for complexity.
All-purpose flour: Helps thicken the filling into a luscious consistency.
Chicken broth: To simmer and infuse the filling with savory richness.
Red wine vinegar: Balances the dish with acidity and brightness.
Pinto beans: Rinsed and drained, they add texture and protein.
Lime juice: Freshly squeezed to brighten and lift the flavors.
Cilantro: Fresh and chopped for garnish and a burst of herbal freshness.
Large flour tortillas: Must be warmed to keep them pliable for folding and frying.
Monterey Jack cheese: Melts beautifully to add creamy, gooey goodness.
Iceberg lettuce: Crunchy and fresh to top off the chimichangas.
Salsa: Adds a tangy, spicy accompaniment on top and on the side.
Sour cream: Cool and creamy to balance the heat and crispiness.
Diced tomatoes: For a fresh, juicy garnish that brightens every bite.

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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 like things extra spicy, prefer baking over frying, or want to sneak in more veggies, there’s always room for delicious tweaks!

Spicy Kick: I love adding an extra diced jalapeño or a pinch of smoked paprika to the filling for some smoky depth and heat. It amps up the flavor without overpowering the dish.
Protein Swap: Try shredded pork or beef instead of chicken when you want a different twist. Rotisserie chicken works great too—super quick and tasty.
Healthier Bake: When I want a lighter version, I brush the chimichangas with melted butter and bake them at 425°F (220°C) for about 15-20 minutes. They still come out crispy and golden, just with less oil.
Veggie Boost: Feel free to toss in corn kernels, bell peppers, or finely chopped spinach into the filling for extra color and nutrition.
Make Ahead: Assemble and freeze the chimichangas before frying. Then, on a busy night, just thaw them overnight in the fridge and fry away. It’s a lifesaver for quick dinners.

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: Sauté the Chicken and Veggies to Perfection

Start by heating 1 tablespoon of vegetable oil in your skillet over medium-high heat. Add the cubed chicken breast and cook it until there's no pink left and it starts to brown—about 5 to 7 minutes. This browning adds incredible flavor, so don’t rush it! Then toss in the chopped onion, minced garlic, and jalapeño, cooking for another 3 to 4 minutes until the onions soften and everything smells amazing.

Step 2: Spice Up the Mix and Add a Little Flour Magic

Sprinkle the chili powder, cayenne pepper, garlic powder, and flour evenly over the chicken mixture. Toss it all together so the spices perfectly coat every bite of chicken. Keep cooking for 2 to 3 minutes, stirring frequently to avoid any burning, and let the flour work its magic to thicken the filling later.

Step 3: Simmer to Develop Depth and Thicken the Filling

Deglaze your skillet by pouring in the chicken broth and red wine vinegar – scrape up all those tasty browned bits from the bottom. Lower the heat to medium-low and let it simmer gently for about 10 minutes. This reduces the liquid and thickens the filling, concentrating all those wonderful spices and flavors.

Step 4: Add the Beans, Lime, and Cilantro for Fresh Flavor

Stir in the drained pinto beans, fresh lime juice, and half of the chopped cilantro. Cook for another 3 minutes until everything is heated through and the flavors have melded. This step adds a nice creaminess from the beans and a bright punch from the lime and cilantro.

Step 5: Prepare the Tortillas and Oil for the Perfect Fry

Fill a large, deep skillet with about half an inch of vegetable oil and heat it to 325°F (160°C). While the oil heats, warm your flour tortillas in the microwave for a few seconds to make them pliable and easier to roll without tearing—this little trick really makes a difference!

Step 6: Assemble Your Chimichangas Like a Pro

Lay a warm tortilla flat and spoon about ¾ cup of the chicken and bean mixture onto the center. Sprinkle 2 tablespoons of shredded Monterey Jack cheese on top. Carefully fold the sides over the filling, then roll up tightly from one end to the other—think of making a burrito, but snugger to keep everything intact when frying. Repeat this with all 12 tortillas.

Step 7: Fry Until Golden and Crispy

Slowly and carefully lower 4 rolled chimichangas into the hot oil. Fry each side for 2 minutes, turning gently, until they turn a beautiful golden brown and crisp. Don’t overcrowd the pan to keep the oil temperature steady. Use a wire rack for draining them once done—this keeps them wonderfully crispy instead of soggy.

Step 8: Plate and Garnish for a Show-Stopping Finish

On each serving plate, create a bed with chopped iceberg lettuce and spoon on some salsa. Nestle a crispy chimichanga on top, then add a dollop of sour cream and extra salsa. Sprinkle the plate with diced tomatoes and the remaining fresh cilantro for a burst of color and freshness. Serve immediately to enjoy every crunchy, flavorful bite!

Top Tip

Mastering the art of Crispy Chicken Chimichangas Recipe takes a bit of practice, but these handy tips come straight from my kitchen to yours, making sure each bite is perfectly crisp and bursting with flavor.

Warming Tortillas First: I always warm the large flour tortillas in the microwave for a few seconds before filling them. It makes rolling so much easier and helps prevent tears that can cause a messy fry.
Control Moisture in Filling: If I notice the chicken and beans mixture is too wet, I scoop out some of the excess liquid with a slotted spoon. This little step saves the chimichangas from turning soggy once fried.
Maintain Oil Temperature: Keeping the frying oil steady at 325°F (160°C) is *key*. Going cooler makes them greasy and higher temps risk burning the tortillas before the filling heats through.
Don’t Overstuff: From experience, overfilling leads to bursting chimichangas during frying. Stick to about ¾ cup filling and some cheese for neat, intact rolls.

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

To make these chimichangas shine on the plate, I love topping them with a fresh bed of chopped iceberg lettuce, a hearty spoonful of vibrant salsa, and a dollop of cooling sour cream. Sprinkle on diced tomatoes and the remaining fresh cilantro to add color, brightness, and a touch of herbaceous zing to every bite.

Side Dishes

Pair your Crispy Chicken Chimichangas with easy Mexican-inspired sides like Spanish rice, refried beans, or a crisp jicama salad. A side of guacamole or pickled jalapeños really elevates the experience, adding creaminess or a spicy kick to contrast the crunchy chimichangas.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Store your chimichangas in an airtight container in the refrigerator for up to 3 days. Placing them on a wire rack inside the container helps keep the exterior crisp rather than soggy.

Freezing

You can prepare and assemble chimichangas ahead of time, then freeze them before frying. Wrap each tightly in plastic wrap and place them in a freezer-safe bag. When ready to eat, thaw overnight in the refrigerator, then fry as usual for fresh, crispy results.

Reheating

To reheat and keep that irresistible crunch, pop chimichangas in a preheated oven at 350°F (175°C) for about 10-15 minutes. Avoid microwaving as it tends to make them soggy.

Frequently Asked Questions:

Can I use a different type of meat in this Crispy Chicken Chimichangas Recipe?

Absolutely! You can swap out the chicken breast for shredded beef, pork, or even rotisserie chicken. Just remember not to overstuff your chimichangas to avoid bursting during frying.

Is there a way to make these chimichangas healthier?

Yes! Instead of frying, you can brush the rolled chimichangas with melted butter and bake them at 425°F (220°C) for 15–20 minutes until golden and crispy. This reduces the oil content while keeping that lovely crunch.

What’s the best way to prevent sogginess in chimichangas?

Controlling moisture is key. Make sure the filling isn’t too wet by scooping out excess liquid if necessary. Also, frying at the correct oil temperature, about 325°F (160°C), helps achieve a crispy exterior without greasiness.

Can I prepare chimichangas in advance?

Yes, you can assemble them ahead and freeze before frying. When it's time to serve, thaw them overnight in the refrigerator, then fry as directed for a quick and delicious meal.

Final Thoughts

There’s something truly special about biting into a hot, golden Crispy Chicken Chimichangas Recipe fresh from the skillet. The crackle of the crispy tortilla paired with spicy, hearty filling and vibrant toppings just can’t be beat. Whether it’s for a festive gathering or a comforting family dinner, this recipe brings warmth and joy to the table. I hope these tips help you enjoy your chimichangas as much as I do—happy cooking and buen provecho!