Pull Up a Chair—Let’s Talk Chimichangas!
Okay, so let me set the scene—it’s Tuesday night, I’ve got leftover rotisserie chicken staring at me (judging me, honestly), and my kids have declared an all-out war against ‘boring food.’ So, what do I make? Chicken chimichangas, of course! These beauties are the crispy, golden parcels of happiness that honestly saved my sanity more times than I can count. One time my cousin tried to call them ‘fried burritos’ and I almost threw my spatula—respect the chimi, I say.
Why I Keep Coming Back to This Recipe
I make these when I want a dinner that feels a little… dramatic, but without the drama, you know? My family goes wild for them, especially with a good pile of guacamole. And the best part: you can wing it with whatever you’ve got (within reason—I tried tofu once, and, well, never again). The first time I made them, I forgot to thaw the tortillas and, let’s just say, they turned into crunchy origami more than chimichangas. You live and learn.
What You’ll Need (And What You Can Swap!)
- About 2 cups shredded cooked chicken (rotisserie works, or I’ve honestly even used leftover roast turkey—no one noticed!)
- 1 cup shredded cheese—cheddar, Monterey Jack, pepper jack, whatever’s knocking about in your fridge (my granny swears on sharp cheddar, but honestly, I’ve used the pre-shredded stuff when I’m in a rush)
- 1/2 cup salsa (chunky or smooth, depends on whether I can be fussed to chop veggies that eve…)
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (regular paprika totally fine, but the smoky one just tickles me)
- 6 large flour tortillas (sometimes I use those ‘burrito size’ ones, but I’ve made mini chimis for parties with small ones—so fun!)
- Cooking oil for frying—I usually go with canola oil, but honestly, any neutral oil works. Olive is a smidge strong for my taste in this.
- Optional: 1/2 cup black beans or corn (honestly, toss them in if you feel like jazzing it up a bit)
How I Actually Make Chicken Chimichangas
- In a biggish bowl, toss together the chicken, cheese, salsa, cumin, garlic powder, and smoked paprika. If you’re adding beans or corn, throw those in too. Hands are best here, but if you’re fancier than me, a spoon will do.
- Lay out your tortillas and divide the filling more-or-less evenly between them. Nobody’s counting—except maybe the teenager lurking in the doorway.
- Fold up from the bottom, tuck in the sides, then roll to make a nice little package. Mine never look like the restaurants—but who’s comparing?
- Heat about 1/2 inch of oil in a frying pan over medium. (And don’t make my mistake of cranking it up too high because you’re impatient. Trust me, burnt outsides and cold insides are not what we’re after here.)
- Once it’s shimmery, pop in 2–3 chimichangas seam side down. Fry for 2–3 minutes a side, flipping gingerly—tongs work, but I sometimes just use a fork if the tongs are hiding, as they like to do. They’re done when they’re all golden and a little puffed.
- Drain briefly (on paper towels or, in a pinch, a paper shopping bag—did that once in a move, no regrets) and let them cool a smidge before serving. This is the hardest part—I always burn my fingers trying to sneak a bite.
What I’ve Learned From Doing This Again (And Again…)
- If you fill ’em too much, you’ll regret it when you’re trying to roll. Less is more, despite what my hungry self thinks every time.
- Warming the tortillas in the microwave for 20 seconds or so makes them way easier to work with (cold tortillas crack and curse at you—it’s true).
- I’ve tried baking instead of frying, and while you do save on oil, you lose that perfect crunch. But I do it sometimes, especially if I’m making a big batch for a crowd.
Weird and Wonderful Variations I’ve Tested
- Beef instead of chicken? Absolutely—just use cooked ground or shredded beef in place of the chicken. Pork is delish, too.
- I once tried adding pineapple… didn’t love the sweet with the savory, but hey, maybe you will!
- Veggie version: Go heavy on beans, corn, and roasted peppers—pretty tasty, though I miss the chicken.
- Spicy folk can add chopped pickled jalapeños or hot salsa. My youngest called it ‘lava’ and now it’s family lore.
Do You Really Need Special Equipment?
Honestly, a good frying pan is your best mate here—something with high-ish sides keeps oil splatters at bay. If you have a deep fryer, go wild, but nobody I know does. No tongs? I’ve used two forks. Just don’t try with your hands… you’ll only do that once, trust me.
How I Store (Or Don’t Store) Leftovers
So, supposedly, these store in the fridge for up to 3 days in an airtight container. But, I’ll be real with you—mine rarely make it past the first night. If you do have leftovers, reheat in the oven so they get their crunch back (microwave = sad, soggy chimi). Freezing works, too, but I always forget about the poor things way in the back of the freezer.
What We Spoon (Or Splash) On Top
I love them with a huge dollop of sour cream and a bit of salsa—sometimes even a handful of shredded lettuce if I’m feeling mildly responsible. My family pretty much arm-wrestles for the guacamole. Now and then, I’ll make a quick lime crema, but honestly, that’s only when company’s coming over and I want to look like I have my life together.
Lessons I Learned the Hard Way
- Don’t rush the frying—one time I turned up the heat out of impatience and wound up with blackened chimichangas that could’ve passed for hockey pucks. Medium heat is your friend.
- If your filling’s too wet (extra salsa is a usual suspect for me), it’ll make the tortillas soggy. Drain off excess liquid if you think of it. Or don’t, but then you know what you’re in for!
- Let them cool the tiniest bit before biting in—molten cheese burns are, uh, character-building. (But not recommended.)
Quick FAQ (Because Folks Actually Ask Me This Stuff)
- Can I bake these instead of frying?
- Sure thing. Brush with oil and bake at 400°F (about 200°C) for 20–25 minutes, flipping once. They get golden, but just not quite as shatteringly crisp. Still perfectly tasty though!
- Do flour tortillas really matter?
- Yeah, pretty much. Corn tortillas break when rolling—you probably end up with an open-faced mess (which, to be fair, still tasted great but wasn’t a chimichanga anymore).
- What’s the best cheese for these?
- Whatever melts! I’m partial to Monterey Jack, but have honestly used a random mix of leftovers more times than I can count. It’s all good.
- Can I freeze them?
- Yep—before frying is ideal. Thaw in the fridge before cooking, or bake them straight from frozen if you’re cool with waiting a bit longer. I always get too impatient and end up nuking them instead, though it’s not my proudest hack.
- Is there a way to make them less greasy?
- Bake instead of fry, or drain really well on paper towels. I’m not saying they become a health food, but sometimes you just gotta pick your battles.
Alright, I’ve rambled enough—hope these chicken chimichangas make your dinner table as happy (and a little chaotic) as they do mine. Bonus points if you burn your tongue from impatience—solidarity!
Ingredients
- 2 cups cooked shredded chicken
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1/2 cup salsa
- 2 tablespoons chopped green onions
- 1 teaspoon ground cumin
- Vegetable oil, for frying
- Optional garnishes: sour cream, guacamole, chopped cilantro
Instructions
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1In a large bowl, mix together the shredded chicken, refried beans, cheddar cheese, salsa, green onions, and ground cumin until well combined.
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2Warm the flour tortillas to make them pliable, then spoon an equal amount of filling onto the center of each tortilla.
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3Fold in the sides and roll up each tortilla tightly to form a burrito-like shape, securing the filling inside.
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4Heat about 1 inch of vegetable oil in a deep skillet over medium heat. Once hot, carefully add the chimichangas and fry until golden brown and crispy, about 3-4 minutes per side.
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5Remove the chimichangas from the oil and drain on paper towels. Serve hot, topped with sour cream, guacamole, and chopped cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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