Dinner

Crispy Chicken Chimichangas Recipe

Name: Crispy Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 4 oz cream cheese, softened; 1/2 cup salsa; 1 cup shredded cheese (Mexican blend or cheddar); 1/4 cup diced green chiles; 6 large flour tortillas (burrito-sized); 2 tablespoons olive oil or cooking spray; Sour cream; Salsa; Cilantro; Lime wedges

ByHarper Ellington March 25, 2026March 25, 2026

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Introduction

Crispy chicken chimichangas are a deliciously crunchy twist on a classic Mexican favorite. Filled with a creamy, cheesy chicken mixture and baked to golden perfection, they make a satisfying meal for the whole family.

Two burritos with a golden brown, slightly crispy outer tortilla are placed side by side on a white plate. Each burrito is topped with a dollop of white sour cream, a spoonful of red chunky salsa, and a sprinkle of green chopped cilantro. To the left of the burritos is a serving of orange Mexican-style rice with a bit of texture and small grains visible. At the front right of the plate are two lime wedges with bright green skin and juicy interiors. The scene is on a white marbled surface, and a woman's hand lightly touches the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cooked chicken
4 oz cream cheese, softened
1/2 cup salsa
1 cup shredded cheese (Mexican blend or cheddar)
1/4 cup diced green chiles
6 large flour tortillas (burrito-sized)
2 tablespoons olive oil or cooking spray
Optional toppings: sour cream, salsa, cilantro, lime wedges

Instructions

Step 1: In a large bowl, mix together the shredded chicken, cream cheese, salsa, shredded cheese, and green chiles until well combined.
Step 2: Warm the tortillas in the microwave for about 20 seconds to make them flexible and easy to fold.
Step 3: Spoon the filling into the center of each tortilla (about 1/2 cup per tortilla). Fold the sides in, then roll up tightly and place seam-side down on a baking sheet.
Step 4: Brush each chimichanga with olive oil or spray with cooking spray to help them crisp up in the oven or air fryer.
Step 5: Bake at 400°F (200°C) for 20–25 minutes, or air fry at 375°F (190°C) for 12–15 minutes, flipping halfway through for even browning.
Step 6: Serve hot, topped with salsa, sour cream, fresh cilantro, and a squeeze of lime.

Tips & Variations

For extra crispiness, brush the chimichangas with olive oil before baking or air frying.
Swap shredded chicken for ground beef or beans for a different filling.
Add chopped onions or jalapeños to the filling for a bit of extra flavor and heat.
Use your favorite salsa to adjust the spice level and taste.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in an air fryer for a few minutes to maintain their crispiness.

How to Serve

The image shows a white plate with two golden-brown burritos placed side by side. Each burrito is topped with a dollop of white sour cream, a spoonful of red salsa, shredded yellow cheese, and a sprinkle of green chopped cilantro. On the plate, behind the burritos, there is a serving of orange-colored rice with a fluffy texture. In front of the burritos, there are two small lime wedges. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these chimichangas?

Yes, you can freeze the assembled but unbaked chimichangas. Wrap them tightly in foil or plastic wrap and freeze for up to one month. Bake from frozen, adding extra time to the cooking process.

What can I substitute for cream cheese?

If you don’t have cream cheese, you can use sour cream or Greek yogurt for a lighter option, though the filling will be less creamy and slightly tangier.