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Delicious Chicken Chimichangas are pictured as the featured image for this recipe.

Easy Chicken Chimichangas

These easy chicken chimichangas are a delicious and satisfying meal, perfect for a weeknight dinner. Filled with flavorful chicken, beans, corn, and cheese, and then fried, baked, or air-fried to crispy perfection, they're a guaranteed crowd-pleaser. Enjoy with your favorite toppings like sour cream, salsa, and guacamole.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 packet taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 large flour tortillas burrito size
  • Vegetable oil, for frying
  • Cooking spray
  • 1 tbsp cornstarch
  • 2 tbsp water
  • Optional toppings: sour cream
  • Optional toppings: salsa
  • Optional toppings: guacamole

Equipment

  • Large Skillet
  • Baking sheet
  • Parchment paper (if baking)
  • Air fryer (optional)
  • Tongs
  • Mixing bowls
  • Measuring cups and spoons
  • Fork

Method
 

  1. Prepare the Chicken: Cook the chicken breasts using your preferred method (boiling, baking, or poaching). Once cooked, shred the chicken using two forks.
  2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper and sauté until softened, about 5-7 minutes.
  3. Combine Filling Ingredients: Add the shredded chicken, black beans, corn, and diced tomatoes and green chilies to the skillet. Stir in the taco seasoning. Cook for 5-10 minutes, allowing the flavors to meld.
  4. Add Cheese: Remove the skillet from the heat and stir in the cheddar and Monterey Jack cheeses.
  5. Assemble Chimichangas: Warm the tortillas slightly in a dry skillet or microwave to make them more pliable. Place about 1 cup of the chicken filling in the center of each tortilla.
  6. Fold Chimichangas: Fold in the sides of the tortilla, then fold the bottom up and over the filling, and roll tightly to form a burrito shape.
  7. Seal the Seam (Optional): Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Brush a small amount of the slurry along the final edge of the tortilla to seal it.
  8. Cook Chimichangas: Deep Frying: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the chimichangas in the hot oil, seam-side down. Fry for 2-3 minutes per side, or until golden brown and crispy.
  9. Cook Chimichangas: Baking: Preheat oven to 400°F (200°C). Place the chimichangas on a baking sheet lined with parchment paper. Brush lightly with olive oil or cooking spray. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.
  10. Cook Chimichangas: Air Frying: Preheat air fryer to 375°F (190°C). Place the chimichangas in the air fryer basket, seam-side down, in a single layer. Spray lightly with cooking spray. Air fry for 8-10 minutes, or until golden brown and crispy, flipping halfway through.
  11. Serve: Serve the chimichangas immediately with your favorite toppings, such as sour cream, salsa, and guacamole.

Notes

For best results, ensure the chicken filling is not too moist. Drain all canned ingredients thoroughly. To prevent soggy chimichangas, consider air frying or baking instead of deep frying. Chimichangas can be stored in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. Try adding other fillings like rice, refried beans, or different types of cheese. For a spicier kick, add a pinch of cayenne pepper to the chicken filling. If baking, brush with melted butter for added flavor and crispness.