Description

Crispy Chicken Chimichangas are golden-baked or air-fried tortillas filled with a creamy, cheesy shredded chicken mixture, offering a delightful Tex-Mex flavor. Perfectly crisp on the outside and melty on the inside, these chimichangas make a satisfying meal or appetizer for gatherings and weeknight dinners.

Ingredients

Scale

Filling

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

Wraps

6 large flour tortillas (burrito-sized)

For Cooking

2 tablespoons olive oil or cooking spray

Optional Toppings

Sour cream
Salsa
Cilantro
Lime wedges

Instructions

Prepare the Filling: In a large bowl, thoroughly mix the shredded cooked chicken, softened cream cheese, salsa, shredded cheese, and diced green chiles until well combined into a creamy filling.
Warm the Tortillas: Microwave the flour tortillas for about 20 seconds to make them soft and flexible, which makes folding easier and prevents cracking.
Fill and Fold: Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the sides inward, then roll the tortilla tightly from one end to the other, ensuring the filling is sealed inside. Place each rolled chimichanga seam-side down on a baking sheet to prevent unrolling.
Prepare for Crisping: Lightly brush the tops of the chimichangas with olive oil or spray them with cooking spray. This step aids in achieving a crispy, golden exterior during cooking.
Cook the Chimichangas: Choose your cooking method: bake in a preheated oven at 400°F (200°C) for 20–25 minutes or air fry at 375°F (190°C) for 12–15 minutes. Flip the chimichangas halfway through cooking to ensure even browning on all sides.
Serve: Remove the chimichangas when golden and crisp. Serve hot with optional toppings like sour cream, salsa, freshly chopped cilantro, and lime wedges for added zest and flavor.

Notes

Shredded cooked chicken can be rotisserie chicken or leftover chicken for convenience.
Adjust the salsa and green chiles according to your preferred spice level.
Using cooking spray instead of olive oil can reduce added fat.
For a crispier texture, air frying is faster and uses less oil than baking.
Store leftovers in an airtight container and reheat in an oven or air fryer to maintain crispness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Keywords: Chicken chimichangas, crispy chimichangas, Tex-Mex, baked chimichangas, air fryer chimichangas, cheesy chicken chimichangas