Name: Crispy Chicken Chimichangas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: Cooking spray (for grilling); 1 lb 80/20 ground beef; 1 tbsp soy sauce; 2 tbsp teriyaki sauce; 1 tsp ground ginger; 1/2 tsp garlic salt (or to taste); Freshly ground black pepper (to taste); 1 fresh pineapple ring (or 2, depending on size); 1 small red onion, sliced into rings; 4 slices mozzarella cheese; 4 burger buns (preferably brioche or similar)

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Crispy Chicken Chimichangas are a mouthwatering combination of seasoned chicken wrapped in a crispy, golden tortilla shell, and filled with bold, savory flavors. Perfectly spiced with chili powder, cumin, garlic, and cayenne, these chimichangas are stuffed with tender chicken, green chilies, and onions, making every bite burst with delicious, Southwestern flair. Drizzle them with a rich, creamy sauce made from sour cream and chicken bouillon, and you’ve got a dish that’s sure to please your family and friends.

This recipe is easy to make and offers a satisfying balance of textures. The crispy, fried tortillas contrast beautifully with the savory chicken filling and the creamy sauce. Whether you’re cooking for a busy weeknight dinner or preparing for a casual gathering, Crispy Chicken Chimichangas are an excellent choice to serve with sides like Mexican rice, guacamole, or salsa. If you’ve been craving something comforting yet packed with flavor, these chimichangas are just what you need!

Why You’ll Love This Recipe

1. Crispy and Crunchy

The golden, crispy exterior contrasts perfectly with the tender, flavorful chicken filling, giving you the best of both worlds.

2. Flavorful Filling

The chicken is seasoned with a blend of spices like chili powder, cumin, garlic powder, and cayenne, creating a flavor-packed bite with a touch of heat.

3. Creamy Sauce

Topped with a rich and creamy sauce made from sour cream and chicken bouillon, each chimichanga becomes even more indulgent and flavorful.

4. Easy to Make

This recipe is simple to prepare, with a straightforward cooking process and minimal ingredients. It’s perfect for busy nights or when you’re craving something delicious.

5. Customizable

You can easily modify the recipe to suit your taste—add more or less spice, throw in some cheese, or make it with ground chicken or turkey instead of breasts.

Ingredients

For the Filling:

Chicken breasts (boneless, skinless)
Chili powder
Cumin
Black pepper
Garlic powder
Onion powder
Cayenne pepper
Green chilies
Onion
Garlic
Butter

For the Sauce:

All-purpose flour
Water
Chicken bouillon cube
Sour cream
Salt and pepper

Variations

Cheesy Chicken Chimichangas: Add shredded cheese like cheddar or Monterey Jack to the chicken filling for an extra cheesy bite.
Spicy Chimichangas: Increase the heat by adding diced jalapeños or using a spicier chili powder to the filling or sauce.
Ground Chicken or Turkey: If you prefer, you can swap the chicken breasts for ground chicken or turkey to simplify the recipe.
Vegetarian Chimichangas: Replace the chicken with black beans or a vegetable mix for a delicious vegetarian version.
Baked Chimichangas: For a lighter option, instead of frying, brush the chimichangas with oil and bake them at 400°F (200°C) for 20 minutes or until golden and crispy.

How to Make the Recipe

Step 1: Cook the Chicken

Start by cooking the chicken breasts. In a large skillet, add a little water and the chicken breasts. Season with salt, pepper, and a pinch of chili powder. Cover and cook on medium heat for about 10-12 minutes, flipping halfway through, until the chicken is cooked through. Remove from heat and shred the chicken using two forks.

Step 2: Make the Filling

In the same skillet, add a little butter and sauté the onion and garlic until softened, about 3-4 minutes. Add the shredded chicken, green chilies, chili powder, cumin, garlic powder, onion powder, black pepper, and cayenne pepper. Mix until the chicken is well coated with the spices and heated through. Taste and adjust seasoning if necessary.

Step 3: Prepare the Sauce

In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add water while whisking, and then stir in the chicken bouillon cube. Let the mixture simmer for 3-5 minutes until it thickens. Remove from heat and stir in the sour cream, salt, and pepper to taste. Set the sauce aside.

Step 4: Assemble the Chimichangas

Warm the flour tortillas in the microwave or on a skillet to make them pliable. Spoon the chicken filling evenly onto the center of each tortilla. Fold in the sides of the tortilla and roll it tightly to form a burrito shape.

Step 5: Fry the Chimichangas

In a large skillet or deep fryer, heat oil over medium-high heat. Once the oil is hot, carefully place the chimichangas seam-side down in the pan. Fry them for about 3-4 minutes per side, or until golden brown and crispy. Remove from the oil and drain on paper towels.

Step 6: Serve

Serve the crispy chimichangas hot with the creamy sauce drizzled on top or served on the side for dipping. You can garnish with fresh cilantro, salsa, or a dollop of sour cream for extra flavor.

Tips for Making the Recipe

1. Don’t Overfill the Chimichangas

Make sure not to overfill the tortillas with the chicken mixture. Overfilling can make them difficult to roll and may cause them to burst open while frying.

2. Use Hot Oil for Frying

Ensure the oil is hot before frying. If the oil isn’t hot enough, the chimichangas will absorb too much oil and become soggy.

3. Crisp the Chimichangas Evenly

Turn the chimichangas carefully while frying to ensure they brown and crisp evenly on all sides.

4. Make Ahead Option

You can prep the chicken filling and sauce ahead of time. Store them separately in the fridge, and assemble and fry the chimichangas when you’re ready to serve.

5. Adjust the Spice Level

Feel free to adjust the amount of cayenne pepper and chili powder to match your preferred spice level.

How to Serve

Crispy Chicken Chimichangas are delicious served with a variety of sides. Try pairing them with Mexican rice, refried beans, guacamole, and salsa for a complete meal. For a lighter option, serve with a side of fresh greens or a simple avocado salad. These chimichangas also make a great appetizer for a crowd.

Make Ahead and Storage

Storing Leftovers

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes to get them crispy again.

Freezing

You can freeze the assembled, uncooked chimichangas. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. When ready to cook, fry them straight from the freezer for about 5-7 minutes per side or until golden and crispy.

Reheating

To reheat leftover chimichangas, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, flipping them halfway through to ensure they heat evenly.

FAQs

1. Can I make these chimichangas without frying them?

Yes! You can brush the chimichangas with oil and bake them at 400°F (200°C) for 20-25 minutes until golden and crispy.

2. Can I use store-bought rotisserie chicken?

Absolutely! Using rotisserie chicken can save time and still give you a delicious, flavorful filling.

3. How can I make the chimichangas spicier?

Add more cayenne pepper, chili powder, or even diced jalapeños to the filling for an extra kick.

4. Can I use corn tortillas instead of flour?

You can, but flour tortillas hold up better when frying, and they give a crispier texture. If you use corn tortillas, make sure to warm them first to prevent cracking.

5. Can I make the sauce ahead of time?

Yes! You can prepare the sauce in advance and store it in the refrigerator for up to 3 days. Reheat it before serving.

6. Can I use ground chicken instead of chicken breasts?

Yes! Ground chicken is a great alternative and will cook quickly.

7. Can I make these chimichangas vegetarian?

Yes! Replace the chicken with black beans or a vegetable mixture for a vegetarian version.

8. Can I freeze the chicken filling?

Yes, you can freeze the chicken filling. Simply store it in an airtight container for up to 3 months, then thaw and use it for the chimichangas when ready.

9. How do I prevent the chimichangas from getting soggy?

Make sure the oil is hot before frying, and avoid overfilling the tortillas. Also, drain the fried chimichangas on paper towels to remove excess oil.

10. How many chimichangas does this recipe make?

This recipe makes about 4-6 chimichangas, depending on the size of the tortillas and the amount of filling used.

Conclusion

Crispy Chicken Chimichangas are the perfect balance of crunchy, savory, and creamy. With a flavorful, spiced chicken filling, crispy fried tortillas, and a rich, tangy sauce, they’re sure to be a hit at any table. Whether for a weeknight dinner, a weekend treat, or a fun family meal, these chimichangas deliver on taste, texture, and satisfaction. Make them today and enjoy a taste of Southwestern goodness!