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; 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 for frying); 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’re craving something with a perfect crunch, a bold kick, and heaps of comforting flavor, this Crispy Chicken Chimichangas Recipe is exactly what your kitchen needs. I love how these golden pockets pack so much deliciousness inside — you’re going to want seconds!

Four browned burritos are laid side by side on a bed of chopped green lettuce on a white oval plate. Each burrito is topped with a line of red salsa in the center, fresh diced red tomatoes, and a drizzle of white sauce that runs lengthwise. The dish is garnished with small green cilantro leaves scattered over the tops. Two lime wedges are placed on the green lettuce on the left side of the plate. The plate sits 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

Whenever I make this crispy chicken chimichangas, the whole house fills with irresistible aromas, and it’s always a hit whether for a family dinner or a casual get-together with friends.

Crunchy Perfection: Each chimichanga fries up golden and crispy, delivering the crunch you crave with every bite.
Flavorful Filling: The savory chicken and pinto bean combo is seasoned just right with spices, fresh cilantro, and a splash of tangy lime.
Customizable Toppings: Top with fresh lettuce, salsa, sour cream, and diced tomatoes for that classic Mexican flair.
Great for Sharing: This recipe yields 12 generous servings — perfect for feeding a crowd or meal prepping for the week.

Ingredients & Why They Work

Before you dive in, make sure you grab good quality fresh ingredients — they really elevate the flavors and textures here. Plus, warming your tortillas just right makes rolling these chimichangas so much easier.

Flat lay of a small white ceramic bowl of golden vegetable oil, a large boneless skinless chicken breast cut into cubes, a medium white onion chopped, two cloves of garlic peeled and whole, one medium green jalapeno pepper seeded and chopped, small white ceramic bowls each holding bright red chili powder, deep red cayenne pepper, pale beige garlic powder, and fine all-purpose flour, a small white ceramic bowl filled with rich brown chicken broth, a small white ceramic bowl of dark red red wine vinegar, a small white ceramic bowl of glossy tan pinto beans, a small white ceramic bowl of fresh lime juice, a small bunch of fresh green cilantro leaves, stacked large warm flour tortillas, a small white ceramic bowl piled with shredded creamy Monterey Jack cheese, chopped pale green iceberg lettuce, a small white ceramic bowl of chunky red salsa, a small white ceramic bowl of smooth white sour cream, and diced ripe red tomatoes arranged symmetrically and fresh, placed 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: Ideal for frying because it gets hot without breaking down, giving the chimichangas that perfect crisp.
Chicken breast: Lean and tender, cubed chicken breast absorbs the spices well without getting greasy.
Onion: Adds sweetness and depth once softened in the skillet.
Garlic: Brings aromatic warmth to the filling.
Jalapeno: Gives a mild heat that brightens the whole dish.
Chili powder, cayenne pepper, garlic powder: A trio that creates bold, balanced spice layers.
All-purpose flour: Helps to thicken the filling so it holds together well inside the tortillas.
Chicken broth: Adds moisture and savory richness while simmering the filling.
Red wine vinegar: A splash of acidity to brighten the flavors.
Pinto beans: Creamy texture and protein-packed goodness, perfect for mixing with the chicken.
Lime juice: Fresh juice adds zesty brightness that lifts the whole mix.
Fresh cilantro: Herbal freshness to finish off the filling.
Flour tortillas: Large burrito-size works best for wrapping everything without tearing.
Monterey Jack cheese: Mild and melty, it complements the spices beautifully.
Iceberg lettuce: Adds a cool crunch as a fresh topping.
Salsa, sour cream, diced tomatoes: Classic garnishes that add color, creaminess, and extra flavor on top.

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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 versatile it is! Whether you’re craving a spicier bite, a vegetarian twist, or just want to experiment with different toppings, you can easily make it your own while still enjoying that perfect crunchy exterior and flavorful filling.

Spicy Upgrade: I love adding a bit more heat by tossing in some diced chipotle peppers in adobo sauce to the filling. It adds a smoky, spicy depth that’s irresistible.
Vegetarian Version: Swap the chicken for sautéed mushrooms and extra beans. The texture is wonderfully satisfying and still pairs perfectly with the cheese and salsa.
Cheese Lovers: Mix Monterey Jack with sharp cheddar or even a bit of queso fresco for a richer cheese experience.
Fresh Takes: Try topping your chimichangas with avocado slices or a drizzle of tangy crema instead of sour cream for a fresh, creamy contrast.
Baking Option for Healthier Crisps: If frying isn't your thing, brushing your chimichangas with melted butter and baking at 425°F for 15–20 minutes creates a delightfully crispy alternative.

Step-by-Step: How I Make Crispy Chicken Chimichangas Recipe

The image shows four burritos placed on a wooden surface with some scattered chopped lettuce around them. One burrito is cut in half front and center, revealing three layers inside: a bottom layer of cooked chicken, a middle layer of melted cheese, and a top layer of tomato salsa mixed with herbs. Each whole burrito has a light brown, lightly toasted tortilla wrapped tightly. On top of all burritos, there is a drizzle of white sauce and a spoonful of chunky red salsa with bits of tomato and cilantro. A wedge of lime is placed near the front burrito, adding a fresh touch. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Chicken to Perfection

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook it for about 5 to 7 minutes until it’s no longer pink and just starting to brown. This browning adds flavor, so don’t rush it! Then stir in the chopped onion, minced garlic, and diced jalapeño. Cook for another 3 to 4 minutes until the onion softens and everything smells incredible.

Step 2: Spice It Up and Thicken the Mixture

Sprinkle in the chili powder, cayenne pepper, garlic powder, and all-purpose flour, stirring well to coat all the chicken and veggies evenly. Cook this mixture for 2 to 3 minutes, stirring frequently. The flour helps thicken the sauce, while the spices infuse that classic Southwestern flavor we’re aiming for.

Step 3: Simmer to Link Flavors and Reduce

Pour in 1 ½ cups of chicken broth and 2 tablespoons of red wine vinegar to deglaze the skillet, scraping up all those tasty browned bits from the bottom. Turn the heat to medium-low and let it gently simmer for 10 minutes. You want most of the liquid to evaporate, leaving a thick, flavorful filling that's perfect for rolling.

Step 4: Add Beans, Lime, and Cilantro for Freshness

Stir in the drained pinto beans, fresh lime juice, and half of the chopped cilantro. Cook everything together for just 3 minutes more, warming the beans through and marrying all the flavors. Then remove from heat — your filling is ready!

Step 5: Warm and Wrangle the Tortillas

Pop the large flour tortillas into the microwave for a few seconds to make them soft and pliable. This little trick prevents any cracking or tearing when you start rolling, so your chimichangas stay intact with all that delicious filling inside.

Step 6: Assemble Your Chimichangas

Scoop about ¾ cup of the chicken and bean filling into the center of each tortilla, then sprinkle 2 tablespoons of shredded Monterey Jack cheese on top. Fold the sides in carefully, then roll from one edge to the other, making sure the chimichanga is tightly sealed. Keep going until all twelve are assembled — almost there!

Step 7: Heat the Oil and Fry to Golden Crisp

In a large, deep skillet (a cast iron skillet works wonderfully), heat about ½ inch of vegetable oil to 325°F (160°C). Use a thermometer if you can—this makes sure your chimichangas fry evenly without soaking up too much oil or burning. Carefully lower in 4 chimichangas at a time and fry for 2 minutes on each side until the tortillas are beautifully golden and crispy. Remove and drain on a wire rack to keep that crunch.

Step 8: Serve with Classic Toppings and Enjoy!

Start each plate with a bed of shredded iceberg lettuce and a spoonful of salsa. Nestle the crispy chimichangas on top, then add a generous dollop of sour cream and extra salsa. Sprinkle with diced tomatoes and the remaining fresh cilantro for a colorful, fresh finish. Serve immediately and watch everyone dive in!

Top Tip

Mastering the perfect Crispy Chicken Chimichangas Recipe can feel tricky, but a few simple tips can make all the difference for that golden crunch and flavorful filling every time.

Keep Oil Temperature Steady: I learned that maintaining the frying oil at exactly 325°F (160°C) is key—too cool and your chimichangas get greasy, too hot and they burn before cooking through. Use a thermometer for best results.
Warm Your Tortillas: Heating tortillas just a few seconds in the microwave makes rolling so much easier and prevents cracking—a game changer I discovered by trial and error.
Don’t Overstuff: I always use about ¾ cup of filling per tortilla to avoid bursting during frying, which keeps the chimichangas perfectly sealed and crispy.
Drain Excess Moisture: If your filling seems a bit wet, spoon out any extra liquid. This simple step helps avoid soggy chimichangas and keeps that satisfying crunch intact.

How to Serve Crispy Chicken Chimichangas Recipe

The image shows a white tortilla placed flat on a wooden surface with a layer of cooked meat mixed with green herbs in the center, topped with a generous pile of shredded white cheese. In the next part, two woman's hands are gently folding the tortilla from the sides over the filling, creating a pocket shape. The wooden surface has a rich brown texture with knots visible, providing a warm contrast to the pale tortilla and cheese. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Top your chimichangas with fresh shredded iceberg lettuce for a cool crunch, a generous spoonful of vibrant salsa, and a dollop of creamy sour cream to balance the spices. Don’t forget the diced tomatoes for a refreshing burst of color and flavor, plus a sprinkle of chopped cilantro for that authentic Mexican touch.

Side Dishes

Serve alongside Mexican rice or refried beans for a complete meal. A fresh cucumber and avocado salad complements the richness beautifully, or even some crispy tortilla chips with guacamole and extra salsa make the perfect crunchy sidekick.

Make Ahead and Storage

Storing Leftovers

Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To keep them crispy, place a paper towel underneath to absorb moisture when you store them.

Freezing

You can assemble chimichangas ahead of time and freeze them uncooked. Wrap each tightly in plastic wrap and place in a freezer-safe bag or container. When you're ready to eat, thaw in the refrigerator overnight before frying as usual.

Reheating

To reheat and preserve that crispy exterior, warm chimichangas in a preheated oven at 375°F (190°C) for about 10-12 minutes. Avoid microwaving directly as it can make the tortilla soggy.

Frequently Asked Questions:

Can I bake the chimichangas instead of frying them?

Absolutely! For a healthier twist, brush the chimichangas with melted butter and bake them at 425°F (220°C) for 15 to 20 minutes until golden and crispy.

What kind of tortillas should I use?

Large burrito-sized flour tortillas work best because they're sturdy and flexible enough to roll without tearing when warmed.

Can I substitute the chicken with other proteins?

Yes! Shredded beef, pork, or even rotisserie chicken are great alternatives that add delicious variety to this Crispy Chicken Chimichangas Recipe.

How do I prevent soggy chimichangas?

Make sure to drain any excess liquid from the filling and keep the oil temperature steady at 325°F while frying. Also, draining fried chimichangas on a wire rack helps maintain crispiness.

Final Thoughts

There’s something incredibly satisfying about biting into a Crispy Chicken Chimichangas Recipe that’s perfectly golden outside, bursting with savory chicken and beans inside, and topped with fresh, bright garnishes. Whether you’re cooking for a crowd or a cozy family meal, this recipe brings warmth, flavor, and a bit of festive fun to your table. I hope these tips and ideas help you enjoy this delicious Mexican-inspired dish as much as I do—happy cooking and buen provecho!