Chicken Chimichangas

There’s no need to go to a local restaurant to get a chimichanga when they’re quite easy to make at home. Our chicken chimichangas recipe bakes rather than fries them, which makes them a little healthier too. This recipe is also simple to prepare and on par with assembling a burrito. Enjoy!

Ingredients for Chicken Chimichangas

• Cooked chicken breast: Cut the chicken breast into cubes for this recipe; you’ll need 1-1/2 cups of chicken.
• Picante sauce: This recipe calls for 1-1/2 cups of picante sauce, which is used both inside and atop the chimichanga. Use a store-bought picante sauce or make your own!
• Shredded reduced-fat cheddar cheese: 1/2 cup is all you’ll need for this recipe.
• Green onions: Chop 2/3 cup green onions, which are used in the chimichanga filling and as a garnish on top. Feel free to use less or even no green onions if you don’t care for them.
• Spices: Ground cumin and dried oregano team up for a tasty seasoning combination that flavors the chicken mixture.
• Flour tortillas: Warm 6 flour tortillas in the microwave for a few seconds; this makes them more flexible. Use 8-inch tortillas for this recipe.
• Sour cream (optional): A dollop of sour cream atop each chimichanga adds a little flavor and balances out any spiciness in the picante sauce.

Directions 

Step 1: Combine the ingredients

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Preheat the oven to 375°F. In a small bowl, combine the chicken, 3/4 cup of the picante sauce, cheese, 1/4 cup of the green onions, as well as the cumin and oregano.

Step 2: Assemble the chimichangas

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Spoon 1/2 cup of the mixture down the center of each tortilla. Fold the sides and ends over the filling and roll the tortilla up. Place each chimichanga seam-side down in a 15x10x1-inch baking pan coated with cooking spray. Brush the chimichangas with butter.

Step 3: Bake the chimichangas

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Bake the chimichangas uncovered until they’re heated through, for about 20 to 25 minutes. If desired, broil them until they’ve browned, for about 1 minute. Top them with the remaining picante sauce and onions. Serve them with a dollop of sour cream, if you like.

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Chicken Chimichanga Variations

• Add rice: Add a line of your favorite cooked rice inside each tortilla before adding the other filling as you wrap the chimichangas. Use 2 to 3 tablespoons rice per tortilla, adjusting as desired.
• Refried beans: Refried beans add even more protein to the chimichangas. Add a layer of refried beans to each tortilla before adding the chicken mixture; about 2 to 3 tablespoons refried beans per tortilla is enough.
• More cheese, please: Serve warm queso sauce over each chimichanga for added cheesy flavor.

How to Store Chicken Chimichangas

When the chimichangas cool, place them without any toppings in a single layer in an airtight container or wrap them individually in foil and then place them in a zippered storage bag. They’ll keep in the refrigerator for up to five days.

Can you freeze chicken chimichangas?

Yes, but freeze them without any toppings! When they’re cool, wrap the chimichangas in two layers of foil and place them in zippered freezer bags and freeze them for up to three months. Thaw them in the refrigerator overnight before you plan to eat them again. To reheat the thawed chimichangas, place them on a baking sheet coated with cooking spray, or use parchment paper in place of the spray. Preheat the oven to 400°F. Bake until heated through,  or 10 to 15 minutes. Add picante sauce, green onions and sour cream atop each serving.

Chicken Chimichanga Tips

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What is a chimichanga?

A chimichanga is a burrito that (in many cases) is fried. Our recipe bakes it instead of frying it to offer a healthier alternative. A chimichanga is also usually eaten with utensils rather than held in the hand like a burrito, both because it’s often really hot and because it often has extras such as picante sauce or enchilada sauce poured over it.

Could I fry the chicken chimichangas?

Yes! Skip the oven portions of the recipe and then use toothpicks to secure the tortillas to prevent the chimichangas from opening as you fry them. In an electric skillet or deep-fat fryer, heat 1 inch of vegetable oil to 375° Carefully lower the chimichangas into the oil and fry them for for 1 -1/2 to 2 minutes on each side or until browned. Drain them for several minutes on layered paper towels before serving. Here’s a recipe for beef chimichangas that also fries them.

Can I make chicken chimichangas in an air fryer?

Yes. First set the air fryer to 375°. Set the chimichangas in a single layer in the air fryer basket seam side down after securing the tortillas with toothpicks. Air fry the chimichangas until they’re crispy on top, for about five to six minutes. Then flip them over and air fry them for two to three more minutes or until they’re heated through. Serve with picante sauce, green onions and sour cream.