Description
Learn how to make delicious Homemade Chimichangas filled with seasoned chicken, cheese, and spices, fried to crispy perfection or baked until golden. These Tex-Mex delights are easy to prepare and customize with your favorite toppings.
Ingredients
Scale
For the filling:
- 2 cups cooked and shredded chicken (or ground beef)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup salsa
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
Additional ingredients:
- 6 large flour tortillas
- Vegetable oil for frying or brushing
- Optional toppings: sour cream, guacamole, shredded lettuce, diced tomatoes, chopped cilantro
Instructions
- Prepare the filling: In a large bowl, combine the shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, and salt. Mix well until evenly combined.
- Assemble chimichangas: Warm the tortillas slightly, spoon the filling into the center of each tortilla. Fold in the sides and roll up tightly like a burrito, securing with toothpicks if needed.
- For frying: Heat vegetable oil in a skillet, fry chimichangas seam-side down for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- For baking: Place chimichangas seam-side down on a baking sheet, brush with oil, bake at 400°F for 20–25 minutes until golden and crisp. Serve hot with desired toppings.
Notes
- You can prepare the filling in advance and refrigerate for up to 2 days.
- For a healthier option, bake or air fry instead of deep frying.
- Swap chicken with beans or veggies for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420
- Sugar: 2g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
