Crispy Chicken Chimichangas are made with a deliciously seasoned chicken, cheese and refried bean filling and they bring that flavor‑exploding, cheesy, shatteringly crispy shell that makes taste buds sing. Imagine oven‑baked goodness with a perfectly crispy shell just like Grandma Mary used to make, from her small, bubbling pot in our cozy kitchen, the aroma dancing through the air.
Why You’ll Love This Crispy Chicken Chimichangas Recipe
- Ultimate texture: Crisp outside, gooey cheesy center
- Hearty & comforting: Packed with chicken, beans, cheese and spices that remind you of Grandma’s old pots
- Versatile cooking: Deep fried, air fried, or even oven baked at 400°F for 25 minutes
- Family‑friendly: Perfect for weeknight dinners or a weekend treat
Ingredients Crispy Chicken Chimichangas
A simple roundup of flavorful items:
Required ingredients (Crispy Chicken Chimichangas)
- Shredded chicken
- Refried beans
- Shredded cheese
- Salsa
- Flour tortillas
- Cumin, oregano, and onions
Importance of these ingredients
Each brings depth: cumin and oregano add warmth, salsa and onions shine bright, beans and cheese give creamy richness, and chicken anchors the dish.
Preparation Instructions Crispy Chicken Chimichangas
Step‑by‑Step Instructions
- Preheat your oven (or air fryer) to 400 °F.
- Mix shredded chicken, refried beans, cheese, salsa, cumin, oregano, and onions in a bowl.
- Spoon the filling onto each flour tortilla.
- Fold tortillas into neat packages, securing the edges.
- Bake on a greased tray at 400 °F for 25 minutes, flipping halfway until golden brown and crispy.
Hint: Let the filling cool slightly this helps keep the tortilla shell from getting soggy.
Looking for more Recipes?
- Chicken Caesar Pasta Salad
- Slow Cooker Chicken Merlot
- Slow Cooker Chicken and Gravy
- Slow Cooker Chicken Parmesan Pasta
Cooking Tips
- Don’t rush the baking gentle baking deepens flavor and crispiness Grandma Mary always said “low and slow gets it right.”
- Spray with a bit of oil before baking to coax out that golden crunch.
Personal Anecdote
When I was nine, Grandma Mary taught me to roll a chimichanga, trembling fingers and all.
The kitchen window steamed, and the aroma of spices felt like a warm hug.
That day, I learned patience and the joy of sharing a perfectly crunchy bite with loved ones.
Crispy Chicken Chimichangas Substitutions
- Gluten‑free: Use corn tortillas or GF flour tortillas
- Dairy‑free: Swap cheese with dairy‑free cheese or avocado slices
- Vegan twist: Use jackfruit or crumbled tofu with beans and no chicken
Variations on Crispy Chicken Chimichangas
- Tangy BBQ crunch: Add a spoonful of tangy BBQ sauce with the chicken
- Veggie delight: Include diced bell peppers, zucchini, or corn
- Beef chimichanga: Swap chicken for shredded beef (Chi Chi Chick‑to‑Beef!) just like Chi Chi’s Famous Beef Chimichanga Recipe
Equipment Crispy Chicken Chimichangas
- Baking sheet or air fry basket
- Mixing bowl and spoon (a grainy wooden spoon brings back Grandma’s coziness!)
- Oven mitts for handling those piping‑hot tray edges
Crispy Chicken Chimichangas
Equipment
- Baking Sheet
- Mixing Bowl
- Oven
Ingredients
Filling
- 2 cups shredded chicken
- 1 cup refried beans
- 1 cup shredded cheese cheddar or Mexican blend
- 1/2 cup salsa
- 1 tsp ground cumin
- 1/2 tsp oregano dried
- 1/4 cup chopped onions optional
Wrap
- 6 flour tortillas 8-inch size
- cooking spray or oil for brushing
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix shredded chicken, refried beans, cheese, salsa, cumin, oregano, and onions.
- Spoon filling onto tortillas, fold in sides, then roll tightly.
- Place seam-side down on greased baking sheet. Lightly brush tops with oil or spray.
- Bake for 25 minutes or until golden and crispy, flipping halfway.
Notes
Storage Tips Crispy Chicken Chimichangas
- Refrigerator: Store in airtight container lasts 3 days
- Freezer: Wrap individually freeze up to 2 months
- Reheat: Bake at 350 °F until warmed through and crisp again
Nutritional Information
- Yield: 6 chimichangas
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Serving Size: 1 chimichanga
- Calories: 450 kcal
- Protein: 25 g
- Carbs: 40 g
- Fat: 22 g
Grandma Mary’s Secret Crispy Chicken Chimichangas
“Always fold your chimichanga like a little present and seal it tight,” she’d whisper, so the cheesy treasure doesn’t leak out.
Frequently Asked Questions about Crispy Chicken Chimichangas
1. Can I make these ahead of time?
Yes assemble and refrigerate a few hours before baking, or freeze for a ready‑made dinner later.
2. Are chimichangas the same as burritos?
Not exactly they’re burritos that are folded and then baked or fried for a crisp finish.
3. Can I air-fry these instead of baking?
Absolutely 200 °C (390 °F) for ~15 minutes in an air fryer works beautifully.
4. What dipping sauces go well?
Sour cream, guacamole, salsa verde, or even a drizzle of BBQ!
Conclusion
You’ve just learned how to make the Crispy Chicken Chimichangas that bring warm memories and bold flavors to your table. With that perfectly crispy shell and heartwarming filling, each bite feels like a hug from Grandma Mary’s kitchen. Embrace her traditions and taste that comforting harmony where tradition meets taste.
Before you go, check out another favorite: our Classic Beef Chimichanga Recipe for a delicious variation.