If you’re craving something crispy, cheesy, and full of bold flavor, these chicken chimichangas are exactly what you need. They’re packed with seasoned shredded chicken, gooey melted cheese, refried beans, and salsa verde—all wrapped up in a flour tortilla and pan-fried to golden perfection. No deep fryer needed.
Whether you’re cooking for a weeknight dinner or entertaining friends on the weekend, this recipe brings restaurant-quality flavor right to your kitchen. Best part? You can easily customize it with your favorite toppings.
Ingredients (US & Metric)
For the Filling:
- 2 cups shredded cooked chicken (about 250g)
- 1/2 cup refried beans (120g)
- 1/3 cup salsa verde (80ml)
- 1/2 cup shredded Monterey Jack cheese (60g)
- 1/2 cup shredded Oaxaca cheese (or mozzarella) (60g)
- 1 tbsp avocado oil (15ml)
- 1 small sweet onion, finely diced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Juice of 1 lime
For Assembly:
- 4 large flour tortillas (about 25cm / 10 inches)
- Additional avocado oil for frying
For Serving:
- Guacamole
- Sour cream
- Salsa
- Fresh cilantro (optional)
Instructions
1. Prepare the Chicken Filling
Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the shredded chicken, chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes, stirring until evenly coated and heated through.
2. Add Cheese and Salsa Verde
Transfer the cooked chicken mixture to a large mixing bowl. Add salsa verde, Monterey Jack, and Oaxaca cheese. Stir until the cheeses begin to melt and blend into the mixture. Squeeze in fresh lime juice and mix well.
3. Assemble the Chimichangas
Lay one flour tortilla flat on a clean surface. Spread 2 tablespoons of refried beans in the center. Spoon a generous amount of the chicken-cheese mixture on top.
Fold the sides inward, then roll the tortilla tightly from bottom to top, forming a secure pocket. Repeat with remaining tortillas.
4. Pan-Fry to Crispy Perfection
Wipe out the skillet and return it to medium heat. Add a thin layer of avocado oil, just enough to coat the bottom.
Place the chimichangas seam-side down and cook for 2-3 minutes on each side until golden brown and crisp. Add more oil as needed between batches.
5. Serve and Enjoy
Serve the chimichangas hot, topped with fresh guacamole, sour cream, salsa, and chopped cilantro if desired.
Tips for the Best Chimichangas
- Use freshly shredded cheese for better melt and flavor.
- Don’t overcrowd the pan when frying—work in batches if necessary.
- Want a spicier version? Add chopped jalapeños or hot salsa to the filling.
Perfect for Meal Prep
You can prep the filling in advance and store it in the fridge for up to 3 days. Assemble and fry the chimichangas when ready to eat. They also freeze well—just reheat in the oven or air fryer for a crispy finish.
Crispy chicken chimichangas are the kind of meal that satisfies every craving—cheesy, crunchy, savory, and endlessly customizable. Once you make them at home, you’ll never go back to the frozen kind.
