Chicken Chimichangas

Published August 9, 2019. Updated March 31, 2020

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These Chicken Chimichangas are one of the ultimate comfort foods! Flour tortillas are layered with refried beans, seasoned shredded chicken and cheese, then they’re wrapped and fried for a perfectly crisp, oh so satisfying texture!

Chicken Chimichanga on a plate. It's drizzled with sour cream, garnished with cilantro and served with tomatoes and guacamole on the side.

The Best Chimichanga Recipe

If there is one thing I know how to make, it’s a perfectly fried homemade chimichanga. My mom made them all the time growing up so now they’ll always just be one of those things I crave.

Chicken Chimichanga Video


This is just homestyle food that tastes amazing! They’re packed with layers of flavor and they’re easier to make than you’d think! Plus chances are after you finish off one they’ll easily hold you over until the next meal, these things are super hearty.

And with this recipe you can use a few shortcuts like rotisserie chicken, canned beans, bottled salsa and fresh guacamole from the grocery store to make prep go quicker.

Chimichanga cut in half stacked. Filled with refried beans, and seasoned shredded chicken.

What is a Chimichanga?

Chimichangas are a popular Tex-Mex dish that are made by filling a tortilla with meat, beans, cheese, and other ingredients and then rolled up and fried. In other words is basically a fried burrito. How could that not be good??

Chimichangas are especially popular in Arizona, and you can make them just as good as you’d find at the restaurants there by following this easy recipe!

Photography credit: Jess Larson

Chicken filling for chimichangas in a skillet.

Chicken Chimichanga Ingredients:

For this homemade chimichanga recipe, you’ll need:

  • Chicken breasts – I like to use rotisserie chicken because it has good flavor and it’s tender, but any plain seasoned left-over chicken will work.
  • Vegetable oil – this is used for frying and sautéing.
  • Yellow onion and garlic – we start with these to build layers of flavor.
  • Tomato sauce and chicken broth – these liquids add some moisture to the filling.
  • Chili powder, cumin, paprika, and ground coriander – these spices add lots of exciting Tex-Mex flavor.
  • Salsa – fresh or bottled will work here.
  • Sour cream – you’ll love how this makes the filling rich and creamy!
  • Refried beans – my favorite are these homemade refried beans (which I freeze) but canned will work fine too.
  • Flour tortillas – be sure to buy the large burrito size tortillas, the taco size tortillas won’t work here.
  • Shredded cheese – I like to use a pre-shredded Mexican blend to make it easier but freshly shredded cheddar or Monterey jack will work great too.
  • Guacamole – for topping. I like to use this recipe HERE.

Showing how to make a chimichanga. Layering beans, chicken mixture and cheese over a flour tortilla.

How to Make Chimichangas:

  • Saute onion and garlic until tender.
  • Add tomato sauce, water, spices, and salsa to the same skillet and simmer until thickened.
  • Stir in sour cream and chicken.
  • Layer the tortillas with refried beans, chicken and cheese, then fold to form burrito.
  • Fry chicken chimichangas in batches until golden brown.
  • Serve immediately with guacamole and your favorite toppings.

Four assembled chimichangas in a row before frying.

Can I Bake Them Instead of Frying?

Yes. If you want to cut some of the fat you can bake these instead of frying. Brush with vegetable oil or olive oil and bake on a baking sheet in a preheated 400 degree oven about 8 – 10 minutes per side until golden brown.

Can I Use Another Meat in This Recipe?

Definitely! With this chimichanga recipe, I decided to use chicken but they’d also be really good with shredded beef or pork.

What About Topping with a Sauce?

I like to serve them without a sauce so they maintain that crisp exterior but you can definitely top them with a red enchilada sauce or green enchilada sauce if you’d like.

Chimichanga on a dark plate garnished with guacamole, sour cream, tomatoes and cilantro.

Tips for the Best Chimichangas:

  • Use chicken from bone-in breasts or thighs for added flavor.
  • If you use store-bought refried beans in this recipe, add a tablespoon or so of water to thin them out a bit as canned refried beans always tend to be very thick.
  • Be sure to bring oil up to temperature before you begin frying for that perfectly crisp texture that doesn’t absorb too much oil. I use a candy thermometer that clips to the pan to track the temperature.
  • Also be sure to watch that the temperature doesn’t rise to high or they can burn and the oil can even catch fire.

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Chicken Chimichanga on a plate. It's drizzled with sour cream, garnished with cilantro and served with tomatoes and guacamole on the side.
5 from 18 votes

Chicken Chimichangas

These are straight up comfort food the whole family will love! Tortillas are layered with refried beans, seasoned shredded chicken and cheese then they're wrapped and fried for a perfectly crisp, oh so satisfying texture!
Servings: 6
Prep25 minutes
Cook20 minutes
Ready in: 45 minutes



  • Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute 30 seconds longer.
  • Add in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.
  • Spread a lightly heaping 1/4 cup refried beans onto the center of each tortilla, leaving about a 2 1/2-inch border to the edge of tortilla. Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap, fasten end with toothpicks.
  • Fill a pot with about 1-inch of vegetable oil and heat over medium-high heat to 360 - 365 degrees. Once oil is hot , add two filled tortillas and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side.
  • Remove and drain on paper towels, remove toothpicks. Repeat frying in two more batches with remaining chimichangas.
  • Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce.


*I like to use a large rotisserie chicken but you can also start with 1 1/2 lbs boneless skinless chicken breasts and cook then shred.
**If using canned salsa, I'd highly recommend stirring in a few tablespoons of water to thin them out. I used homemade but canned works fine too.
***I just used half monterey jack and half cheddar, but a pre-shredded Mexican blend works fine too.
Nutritional estimate does not include toppings.
Nutrition Facts
Chicken Chimichangas
Amount Per Serving
Calories 582 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Cholesterol 97mg32%
Sodium 1410mg61%
Potassium 688mg20%
Carbohydrates 44g15%
Fiber 6g25%
Sugar 7g8%
Protein 39g78%
Vitamin A 840IU17%
Vitamin C 4.3mg5%
Calcium 265mg27%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Recipe originally published October, 2013. Photos have been updated.

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  • Tina

    Excellent recipe. The chicken filling is especially tasty…I’ll probably try that on nachos sometime. I will say I wish the link for the Chimichanga video worked because folding these up wasn’t as easy as I thought it would be haha. But they were delicious…I would definitely make them again. Thank you! :)

  • Sarah

    Absolutely delicious! I made everything from scratch (tomato sauce, refried beans, salsa, guacamole) except the tortillas, because I felt too lazy. I opted for the oven version, which was very good. Knowing the exact measurements of how much refried beans, chicken and cheese to put on the tortilla was super helpful. Will definitely do it again. Thank you so much! 😊

    • Sharon

      My family loves this recipe! Just a tip for others; I air fry them for 9-10 minutes at 400 degrees. I freeze the leftover chimichanga’s and air fry them for a quick supper. Spray them with oil on both sides and turn them over 1/2 way through cooking. Folding is easy once you figure it out. Put the filling in the middle in a square shape, fold both sides of tortilla in to the middle, fold the piece closest to you towards the middle and then fold over to the end keeping the sides folded front to back.

  • Doreen Stokes

    Amazing!! I will make again and again. True comfort food!!!!!

    • Jaclyn

      Jaclyn Bell

      Love to hear you liked the recipe! Thanks for leaving a review!

  • Elizabeth Bennett

    Hi Jaclyn,
    My grandaughter Karsyn, who is 19, has been starting to do more cooking. She came over and helped me make these chimichangas for Grampa, and Karsyn’s parents and older brother. It was fun, and they were absolutely delicious! I didn’t have as much chicken as I thought, so we used some leftover pork roast and mixed the two meats. I love your recipes, because everything I have made from Cooking Classy has turned out amazing. And your photos are always so colorful, with fresh ingredients. I wanted to make pumpkin cornbread today, and I had a recipe I hadn’t tried, but looked one up on your website before trying it, and you had one. So, I used yours because I knew that it would be awesome. I always use your buttercream and chocolate buttercream frostings, and I love making your lemon and blueberry cake, decorated with the fresh sliced lemons and fresh blueberries. It is best with our Alaskan wild blueberries, of course! But to decorate I buy the larger fresh storebought blueberries.

    • Jaclyn

      Jaclyn Bell

      So glad to hear you’ve been enjoying my recipes! Thanks for the great feedback!

  • Sarah

    This was my first attempt at making chimichangas from home. They are absolutely DELICIOUS!! Thank you for this recipe! This will become a staple in our house!

    Served alongside your Mexican street corn salad which is equally as delicious!

  • Debbie G.

    Excellent recipe!! The second time I made it I used a 15-ounce can of pinto beans instead of the refried beans, and I personally like that better.