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 (plus extra if necessary); 2 tablespoons red wine vinegar; 15 ounce pinto beans (drained and rinsed, 1 can); 2 tablespoons 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 crispy, spicy, and downright irresistible, let me introduce you to this Crispy Chicken Chimichangas Recipe. These deep-fried beauties are packed with a flavorful chicken and pinto bean filling, perfect for any night you want a satisfying, crunchy Mexican-inspired meal.

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

I’ve made chimichangas plenty of times, but this particular recipe never fails to impress family and friends. The balance of spices and that crispy, golden shell? Pure magic.

Bold flavors: The spicy chicken combined with pinto beans gives you a hearty, satisfying filling that bursts with flavor in every bite.
Perfect crunch: Deep-frying at the right temperature locks in crispiness without an oily mess.
Customizable toppings: Fresh lettuce, salsa, sour cream, and diced tomatoes brighten every plate and add cool relief to the spice.
Great for gatherings: Making a batch of 12 chimichangas means plenty to share or enjoy as leftovers later.

Ingredients & Why They Work

Before you shop, get ready for a list of ingredients that combine common pantry staples with fresh flavors. I always recommend opting for fresh cilantro and freshly squeezed lime juice—they really bring the whole filling to life.

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: Essential both for cooking the chicken and deep-frying the chimichangas to that perfect golden finish.
Chicken breast: Cubed boneless, skinless chicken that cooks quickly and stays tender inside the chimichanga.
Onion: Adds sweetness and depth to the filling as it softens with the chicken.
Garlic: Minced fresh garlic brings warm aromatic notes that enhance the savory flavor.
Jalapeno: Just the right kick of heat without overpowering the rest of the filling.
Chili powder: A classic powder that layers in smoky, mild spice.
Cayenne pepper: Adds extra heat—adjust to your taste if you prefer milder or hotter.
Garlic powder: Intensifies the garlic flavor and rounds out the spice blend.
All-purpose flour: Helps thicken the filling so it’s hearty and well-bound inside the tortilla.
Chicken broth: Used to deglaze and simmer the filling; keeps the chicken moist and flavorful.
Red wine vinegar: Adds a subtle tang that balances the spices and richness.
Pinto beans: Canned and rinsed for convenience—they add creaminess and protein to the filling.
Lime juice: Freshly squeezed lime juice gives a bright, citrusy lift to finish the filling.
Fresh cilantro: Chopped cilantro adds herbal brightness that makes each bite pop.
Flour tortillas: Large burrito-sized tortillas that are warmed before filling to keep them soft and foldable.
Monterey Jack cheese: Mild and melty cheese to complement the spicy filling inside the chimichangas.
Iceberg lettuce, salsa, sour cream, and diced tomatoes: Classic fresh toppings for serving that add texture, coolness, and extra flavor contrast.

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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 easy it is to make it your own. Whether you want to turn up the heat, swap ingredients to suit your diet, or change up the toppings, the base is versatile and forgiving!

Spicy Upgrade: I love adding extra jalapeños or a few dashes of hot sauce into the chicken filling for a real kick. It wakes up every bite and pairs beautifully with the cooling sour cream.
Meat Swap: Sometimes I like to swap the cubed chicken breast for shredded rotisserie chicken to save time and get an extra tender texture. Pulled pork or ground beef also work wonderfully if you want a heartier feast.
Vegetarian Option: Replace the chicken with extra pinto beans and some sautéed bell peppers and corn. Add a sprinkle of smoked paprika to mimic a smoky depth that pairs perfectly with the crispy exterior.
Baked Chimichangas: If you prefer a lighter version, brush your rolled chimichangas with melted butter and bake them at 425°F for 15 to 20 minutes until golden and crispy. It’s a fantastic alternative that still delivers crunch without frying.

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: Cook the Chicken and Aromatics

Start by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed chicken breast and let it cook, stirring occasionally, until it loses its pink color and begins to brown—about 5 to 7 minutes. Next, toss in the chopped onion, minced garlic, and diced jalapeño. Sauté everything together for an additional 3 to 4 minutes until the onions soften and everything is fragrant. The aroma at this point is always a little preview of the deliciousness to come!

Step 2: Add Spices and Flour

Sprinkle in the chili powder, cayenne pepper, garlic powder, and all-purpose flour over the chicken mixture. Stir well to coat the chicken and veggies evenly. Cooking this for 2 to 3 minutes while stirring frequently helps the spices toast slightly, deepening the flavors, and the flour helps thicken the filling so it’s nice and hearty.

Step 3: Deglaze and Simmer

Pour in the chicken broth and red wine vinegar to deglaze the pan—make sure to scrape the bottom to loosen any caramelized bits sticking to the skillet. This adds a rich, savory depth to the filling. Reduce the heat to medium-low and let it simmer uncovered for about 10 minutes, or until most of the liquid has evaporated. You’ll know it’s ready when the mixture thickens and looks juicy but not soupy.

Step 4: Finish the Filling

Stir in the drained and rinsed pinto beans, fresh lime juice, and half of the chopped cilantro. Cook for another 3 minutes to heat the beans through and marry the flavors. The lime juice adds a bright, zesty touch, and the cilantro lends that fresh, herbaceous note that really brings everything together.

Step 5: Prepare Oil and Tortillas

In a large, deep skillet or cast-iron pan, pour in about ½ inch of vegetable oil and heat it to 325°F (160°C). While you wait for the oil to come up to temperature, warm your flour tortillas in the microwave for a few seconds. This makes them pliable and prevents cracking when you roll them later. Properly warmed tortillas are key to a perfect chimichanga—no torn edges here!

Step 6: Assemble the Chimichangas

Place ¾ cup of the chicken and bean filling right in the center of each warmed tortilla, and sprinkle on 2 tablespoons of shredded Monterey Jack cheese. Fold in the sides, then roll the tortilla tightly over the filling until you reach the other edge. This tight wrap keeps everything inside while frying, so take your time to seal them well. It’s like wrapping a little tasty package ready for the hot oil.

Step 7: Fry to Golden Perfection

Carefully place up to 4 chimichangas into the hot oil. Fry each side for about 2 minutes until they turn a beautiful golden brown and crisp up nicely. Use tongs to gently flip them, ensuring an even fry. Once done, transfer the chimichangas to a wire rack so excess oil drains and they stay crispy—nothing soggy here! Maintain the oil temperature around 325°F for the best results; too cool and they get greasy, too hot and they burn.

Step 8: Serve and Garnish

To serve, create beds of shredded iceberg lettuce on each plate and spoon on some fresh salsa. Place your crispy chimichangas on top and add a generous dollop of sour cream, additional salsa, diced tomatoes, and the remaining cilantro for garnish. The combination of warm, crispy chimichangas with fresh, cool toppings makes every bite a delight. Enjoy while hot and crispy!

Top Tip

Mastering the Crispy Chicken Chimichangas Recipe is all about balancing heat, timing, and technique to get that perfect golden crunch without sogginess. Here are some tried-and-true tips from my own kitchen adventures to help you nail it every time.

Warm Those Tortillas First: Warming your tortillas in the microwave just for a few seconds makes them super pliable and much easier to roll without tearing—a small step that pays off big division in the final texture.
Control the Filling’s Moisture: If your chicken mixture feels too wet, scoop it out with a slotted spoon to avoid soggy chimichangas. Too much liquid is the enemy of crispiness!
Maintain That Oil Temperature: Keep your frying oil steady at 325°F (160°C). Too cool, and your chimichangas absorb oil and get greasy. Too hot, and they burn quickly on the outside before the inside is cooked.
Don’t Overstuff: Resist the urge to pack the tortillas with too much filling. Overfilling can cause leaks or messy frying disasters. Portion out about ¾ cup of filling per tortilla for best results.

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

To bring your Crispy Chicken Chimichangas to life, don’t skimp on fresh toppings! Serve them atop a bed of crisp iceberg lettuce and add a generous dollop of cool sour cream. Fresh salsa adds just the right amount of tangy zest, while diced tomatoes and chopped cilantro provide a burst of color and freshness. For an extra kick, sprinkle with a little extra chili powder or serve with a wedge of lime for squeezing over the top.

Side Dishes

Pair your chimichangas with classic Mexican-inspired sides like Mexican rice, refried beans, or a vibrant corn salad. Fresh guacamole and tortilla chips are always crowd-pleasers, or keep things simple with a side of pickled jalapeños and a crisp green salad for crunch and balance.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Store your chimichangas in an airtight container in the refrigerator for up to 3 days. To keep them crispy, lay them out in a single layer separated by parchment paper.

Freezing

You can absolutely make your Crispy Chicken Chimichangas ahead of time and freeze them before frying. Simply assemble the chimichangas, wrap them individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 1 month. When ready, thaw them overnight in the refrigerator before frying as usual.

Reheating

To reheat chimichangas and keep that delicious crispiness, avoid the microwave. Instead, reheat in a 350°F oven for about 10-15 minutes, flipping halfway through. This restores the crunchy exterior without drying out the filling.

Frequently Asked Questions:

Can I bake the chimichangas instead of frying them?

Yes! For a lighter version, brush the rolled chimichangas with melted butter and bake at 425°F (220°C) for 15–20 minutes until golden and crispy. This method still gives you a satisfying crunch.

What can I substitute for chicken in this recipe?

Feel free to swap out the chicken for shredded beef, pork, or even rotisserie chicken. Just make sure to adjust the cooking time as needed and avoid overstuffing the tortillas.

How do I prevent the chimichangas from being greasy?

Maintaining your frying oil temperature at around 325°F (160°C) is key. Too low, and the chimichangas will absorb excess oil. Using a wire rack for draining after frying also helps keep them crisp and less greasy.

Can I prepare chimichangas ahead of time?

Absolutely! You can assemble and freeze them before frying. Just thaw overnight in the fridge, then fry as usual. This makes for an easy, crowd-pleasing meal anytime.

Final Thoughts

There’s something magical about biting into a Crispy Chicken Chimichangas — the spicy, comforting filling wrapped in a crunchy shell, brought to life with fresh toppings and vibrant sides. Whether it’s a casual dinner or a festive gathering, this recipe is sure to impress and satisfy. So grab those tortillas, heat that oil, and enjoy every golden, crispy bite with your loved ones!