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Chicken Chimichangas

Chicken chimichangas with a shatteringly crispy fried shell and a warm, cheesy chicken filling. Shredded chicken is mixed with taco seasoning and salsa, then rolled with rice, black beans, and Monterey Jack before frying at 375°F.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 3 cooked chicken
  • 1 oz (packet) taco seasoning 1 packet
  • 1 cup salsa
Chimichanga filling
  • 1 cup Mexican rice cooked
  • 1 can (15 oz) black beans drained and rinsed
  • 1.5 cup shredded Monterey Jack cheese
Wraps
  • 4 12-inch burrito size flour tortillas
For frying
  • 2 inches vegetable oil about 2 inches for frying
Serving
  • 1 sour cream
  • 1 guacamole
  • 1 pico de gallo

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the chicken filling
  1. Mix shredded chicken with taco seasoning and salsa until well combined, so every piece is evenly coated.
  2. Lay tortillas flat and pile rice, beans, seasoned chicken, and cheese in the center of each.
  3. Fold sides in and roll tightly like a burrito, securing with a toothpick to keep the seam closed.
Fry (crispy classic) OR bake (lighter)
  1. Heat 2 inches of oil to 375°F in a deep skillet.
  2. Fry chimichangas seam-side down for 2-3 minutes until golden, then turn.
  3. Fry another 2-3 minutes until all sides are crispy, then drain on paper towels.
  4. Alternatively, brush chimichangas with oil and bake at 425°F for 20-22 minutes, flipping halfway, until golden.
Serve
  1. Remove toothpicks and serve immediately with sour cream, guacamole, and pico de gallo.

Notes

For extra crispness, let the wrapped chimichangas rest 5 minutes before frying so the tortillas set. Refrigerate leftovers up to 3 days; reheat in a 375°F oven or air fryer until hot. Freezing is not recommended for best texture, but you can freeze the prepared un-fried chimichangas for up to 2 months and fry straight from frozen, adding a few minutes. For a lighter option, bake instead of frying and brush with just enough oil to help browning.