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, 1 can); 2 tablespoon lime juice (freshly squeezed); ¼ cup fresh cilantro (chopped); ½ cup vegetable oil (or more if needed); 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)

If you love that perfect blend of crispy, spicy, and savory, you’re going to flip for this Crispy Chicken Chimichangas Recipe. These golden, deep-fried beauties stuffed with seasoned chicken and pinto beans will definitely become your new go-to comfort food.

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’ve enjoyed making these chimichangas on lazy weekends and serving them up for friends who always ask for seconds. The crunchy exterior combined with the zesty chicken and creamy beans inside? Pure magic.

Easy to Make: A straightforward recipe that comes together in about an hour and feels totally worth it.
Flavor-Packed: The chicken filling is seasoned with chili powder, garlic, and fresh cilantro for robust taste.
Perfect Crispy Texture: Frying at just the right temperature ensures golden, non-greasy chimichangas every time.
Customizable: You can easily swap the chicken filling for beef, pork, or rotisserie chicken to suit your mood.

Ingredients & Why They Work

Before you dive into the kitchen, here’s a quick rundown of the ingredients that make this Crispy Chicken Chimichangas Recipe come alive. Make sure to grab fresh cilantro and warm those tortillas up—the little things really make a difference here.

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: Used both to cook the chicken filling and to fry the chimichangas, it offers a neutral taste and crispy texture.
Chicken breast: Boneless and skinless, cut into cubes to cook evenly and soak up all the spices.
Onion: Adds a subtle sweetness and balances the heat from the jalapeno.
Garlic: Freshly minced for aromatic depth in the filling.
Jalapeno: Seeds removed for milder heat while giving a nice kick.
Chili powder: The key spice that brings smoky warmth to the chicken mixture.
Cayenne pepper: Adds just a touch more heat without overpowering.
Garlic powder: Rounds out the flavor, complementing fresh garlic.
All-purpose flour: Helps thicken the filling and bind the flavors together.
Chicken broth: Deglazes the pan and infuses moisture and savory notes.
Red wine vinegar: A splash that brightens and balances richness.
Pinto beans: Provides creaminess, texture, and extra protein.
Lime juice: Freshly squeezed for a zesty finish inside the filling.
Fresh cilantro: Half mixed in for herbal freshness; the rest for garnish.
Large flour tortillas: Burrito-sized and warmed to keep them soft and pliable for rolling.
Monterey Jack cheese: Melts beautifully, adding gooey, cheesy goodness.
Iceberg lettuce: Chopped to add crunch and a cool contrast on the plate.
Salsa: Provides a fresh, tangy kick as a topping.
Sour cream: Cooling creaminess that balances the spice.
Tomatoes: Diced fresh for a light, juicy garnish.

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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 things about this Crispy Chicken Chimichangas Recipe is how easily you can adapt it to suit your tastes or dietary needs. Whether you want to spice things up, lighten them up, or try a different protein, there’s plenty of room to get creative without losing that signature crunch and flavor.

Swap the Protein: I love using shredded rotisserie chicken as a quick shortcut when I’m short on time—it’s just as flavorful and saves a ton of effort in the kitchen.
Make it Vegetarian: For a meatless version, try substituting the chicken with sautéed mushrooms, bell peppers, and extra pinto beans. The spices and cilantro really make the filling pop without the need for meat.
Heat it Up or Tone it Down: Adjust the jalapeño and cayenne pepper to suit your heat tolerance. For a milder dish, remove the seeds from the jalapeño or skip the cayenne. Or, add serrano peppers if you want a serious kick!
Baking Instead of Frying: When I want a lighter option, I brush the rolled chimichangas with melted butter and bake them at 425°F for 15–20 minutes. They come out just as crispy and delicious, but with less oil.
Freezer Friendly: I often assemble a batch and freeze them before frying—perfect for busy weeknights. Just thaw overnight in the fridge and fry or bake as usual.

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: Sizzle the Chicken to Perfection

Start by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed chicken and cook it until it’s no longer pink and develops a lovely golden edge—this takes about 5 to 7 minutes. This initial browning is key to building rich flavor. Then, toss in the chopped onion, minced garlic, and seeded jalapeño and cook for an additional 3 to 4 minutes until the onions soften and become translucent. The aroma at this stage is absolutely irresistible!

Step 2: Spice It Up and Simmer

Sprinkle in chili powder, cayenne pepper, garlic powder, and all-purpose flour, stirring to coat every bite of chicken evenly. Cook this mixture for 2 to 3 minutes while stirring frequently—this helps the spices toast just enough to deepen their flavor. Next, deglaze your skillet by pouring in the chicken broth and red wine vinegar, scraping up any tasty browned bits stuck to the bottom. Lower the heat to medium-low and let it simmer uncovered for 10 minutes, allowing most of the liquid to evaporate so your filling is thick and packed with flavor.

Step 3: Finish the Filling with Beans and Cilantro

Stir in the drained pinto beans, freshly squeezed lime juice, and half of the chopped cilantro. Cook for another 3 minutes, just enough to warm the beans through and meld the flavors. Remove the skillet from heat—your filling is now ready to be wrapped in those warm tortillas!

Step 4: Get Ready to Roll and Fry

Heat about ½ inch of vegetable oil in a large, deep skillet or cast iron pan to 325°F—using a thermometer here is really helpful. While the oil heats, warm your tortillas briefly in the microwave to make them soft and pliable, which prevents cracking while rolling. Place about ¾ cup of the chicken and bean mixture onto the center of each tortilla, add 2 tablespoons of shredded Monterey Jack cheese, then fold in the sides and roll tightly to enclose the filling. Repeat until all 12 chimichangas are assembled.

Step 5: Fry to Crispy Golden Perfection

Carefully lower 4 chimichangas at a time into the hot oil. Fry each side for about 2 minutes or until golden brown and irresistibly crispy. Using a slotted spoon, transfer them to a wire rack to drain off excess oil and keep their crunch. This method ensures no soggy bottoms—just crisp, satisfying chimichangas every time.

Step 6: Garnish and Serve

For plating, spread a bed of chopped iceberg lettuce on each plate, spoon on some fresh salsa, then nestle the chimichangas on top. Add dollops of sour cream and more salsa, then sprinkle diced tomatoes and the remaining cilantro over everything. Serve these piping hot for the ultimate comforting, crunchy Mexican feast!

Top Tip

These tips will help you get that perfect crunch and flavor every time you make this Crispy Chicken Chimichangas Recipe. Trust me, a little attention to these details makes all the difference!

Perfect Tortilla Handling: Warming your flour tortillas just before filling and rolling prevents cracking and helps you get a tight wrap that holds the filling perfectly.
Maintain Oil Temperature: Keeping the oil steady around 325°F ensures the chimichangas get crispy without absorbing too much oil or burning on the outside.
Don't Overstuff: I’ve found that putting about ¾ cup filling plus cheese works best — pack them too full and the tortillas can burst during frying.
Drain Excess Filling Liquid: If your chicken mixture feels too wet, scoop it out with a slotted spoon to avoid soggy chimichangas, which can really dampen that crisp texture.

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

For a vibrant and fresh finish, garnish your chimichangas with shredded iceberg lettuce, a generous spoonful of tangy salsa, cool sour cream dollops, diced ripe tomatoes, and plenty of fresh cilantro. These toppings add layers of texture and flavor that complement the crispy fried tortillas beautifully.

Side Dishes

Pair your chimichangas with classic Mexican sides like Mexican rice or a zesty black bean salad. A side of refried beans or grilled veggies also works wonderfully to round out your meal. For something light, try a crisp green salad with a lime vinaigrette or fresh guacamole and tortilla chips alongside.

Make Ahead and Storage

Storing Leftovers

Store any leftover chimichangas in an airtight container in the refrigerator. They’ll keep well for up to 3 days, maintaining much of their flavor and texture.

Freezing

You can assemble the chimichangas ahead of time and freeze them before frying. Simply wrap each tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 1 month. When ready to enjoy, thaw in the refrigerator overnight before frying as usual.

Reheating

To reheat and keep your chimichangas crispy, bake them in a preheated oven at 375°F for about 10 to 15 minutes. Avoid microwaving, as it tends to make them soggy.

Frequently Asked Questions:

Can I use other types of meat in this recipe?

Absolutely! You can swap the chicken for shredded beef, pork, or even rotisserie chicken. Just be mindful not to overstuff the tortillas as that can cause them to break during frying.

What if I don’t want to deep-fry my chimichangas?

No problem! A healthier option is to brush the assembled chimichangas with melted butter and bake them at 425°F for 15–20 minutes until golden and crispy. The texture is lovely and less oily.

How do I know when the oil is at the right temperature?

Using a kitchen thermometer is best. Heat the oil to 325°F. If you don’t have a thermometer, test by frying a small piece of tortilla – it should sizzle gently and become golden in about 2 minutes.

Can I prep chimichangas ahead for a party?

Yes! Assemble them ahead and freeze before frying. Then just thaw in the fridge before frying fresh on the day of your event. It makes entertaining so much easier!

Final Thoughts

I hope this Crispy Chicken Chimichangas Recipe brings a little fiesta to your table! There’s something so satisfying about that crunchy golden bite with rich, flavorful filling inside. Whether you’re cooking for family, friends, or just craving some comfort food, these chimichangas won’t disappoint. Happy cooking — and even happier eating!