Can I use different types of meat for Chicken Chimichangas?

Absolutely! While this recipe uses shredded chicken, you can easily swap it for other meats like shredded beef, ground beef, or even pulled pork. Each option brings a unique flavor to the dish, allowing you to customize it to your liking.

How can I make these chimichangas healthier?

To make Chicken Chimichangas healthier, try baking them instead of frying. This reduces the oil content and makes for a lighter meal. You can also use whole wheat tortillas or low-carb tortillas to add extra fiber and reduce calories.

Can I freeze Chicken Chimichangas for later?

Yes, you can freeze Chicken Chimichangas! After assembling and wrapping them, place them on a baking sheet and freeze for a few hours. Once frozen, transfer them to a freezer-safe bag. When you're ready to cook, bake or fry them directly from frozen, adding a few extra minutes to the cooking time.

Chicken Chimichangas Recipe – Easy & Crispy

Description

Chicken Chimichangas are crispy, golden tortillas stuffed with flavorful shredded chicken, spices, and melted Monterey Jack cheese. You can enjoy them fried for an indulgent treat or baked for a lighter option, perfect for any family dinner or casual meal.

Ingredients

Scale

1 to 2 cups vegetable oil (for frying)
1/2 cup diced white onion
2 teaspoons minced garlic
1/2 tablespoon chili powder
1/4 teaspoon oregano
1/2 teaspoon ground cumin
4 cups cooked, shredded chicken (rotisserie chicken works well)
1 teaspoon salt
1/2 teaspoon pepper
1 can (4 ounces) diced green chilies
8 burrito-size flour tortillas (warmed)
2 cups shredded Monterey Jack cheese

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Instructions

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the garlic, chili powder, oregano, and cumin. Stir and cook for about 1 minute until fragrant.
Add the shredded chicken, salt, and pepper. Stir in the green chilies and cook for another 5 minutes until heated through. Set aside.
Warm the tortillas in the microwave for a few seconds to make them pliable.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Top with 3 tablespoons of shredded Monterey Jack cheese.
Fold the sides of the tortilla over the mixture, then fold the bottom and roll up tightly to form the chimichanga. Repeat with the remaining tortillas.
For the fried version: Heat enough vegetable oil in a large skillet or cast iron pan to fill about 2 inches of the pan. Heat over low heat until the oil reaches 375°F. Fry each chimichanga for 1-2 minutes per side until golden brown and crispy.
For the baked version: Preheat the oven to 375°F and grease a large baking sheet with nonstick spray. Arrange the chimichangas seam side down on the sheet and spray the tops with nonstick spray. Bake for 20-30 minutes until golden and crispy.

Notes

For a healthier option, bake the chimichangas instead of frying them.
If you’re out of Monterey Jack cheese, cheddar or a Mexican cheese blend will work well.
Use a rotisserie chicken for a quick and easy filling.
Leftover chimichangas can be stored in the refrigerator for up to 2-3 days.
To freeze, wrap them tightly and store in an airtight container. Reheat in the oven or fry from frozen for a crispy texture.

Nutrition

Serving Size: 1 chimichanga
Calories: 300 kcal
Sugar: 2g
Sodium: 480mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 19g
Cholesterol: 50mg