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Chicken Chimichangas

Chicken chimichangas with a shatteringly crispy fried shell, packed with seasoned shredded chicken, Mexican rice, beans, and melted Monterey Jack cheese. Served up with sour cream, guacamole, and pico de gallo for a Tex-Mex dinner that delivers crackly crunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 3 cup cooked chicken, shredded
  • 1 oz taco seasoning Use 1 packet.
  • 1 cup salsa
Chimichanga filling
  • 1 cup Mexican rice, cooked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1.5 cup shredded Monterey Jack cheese
Wrap and fry/bake
  • 4 flour tortillas (12-inch burrito size) Large flour tortillas.
  • 2 in Vegetable oil for frying (about 2 inches) Use enough to reach about 2 inches in the deep skillet.
Serving
  • 0.25 cup Sour cream For serving.
  • 0.25 cup guacamole For serving.
  • 0.25 cup pico de gallo For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season the filling
  1. Mix shredded chicken with taco seasoning and salsa until well combined, so every shred looks evenly coated.
Assemble chimichangas
  1. Lay tortillas flat and pile Mexican rice, black beans, seasoned chicken, and Monterey Jack cheese in the center of each, keeping the filling centered and not overfilled.
  2. Fold sides in and roll tightly like a burrito to keep the filling from leaking, securing the roll with a toothpick.
Fry (crispy golden shell)
  1. Heat about 2 inches of vegetable oil to 375°F in a deep skillet until the oil is hot enough to sizzle immediately around the tortilla edge.
  2. Fry chimichangas seam-side down for 2-3 minutes until golden, watching for crisp browning at the seam.
  3. Turn and fry another 2-3 minutes until all sides are crispy and deep golden, then drain on paper towels.
Bake (alternative to frying)
  1. Alternatively, brush chimichangas with oil and bake at 425°F for 20-22 minutes, flipping halfway, until golden.
Finish and serve
  1. Remove toothpicks and serve immediately with sour cream, guacamole, and pico de gallo.

Notes

For extra crunch, make sure the chimichangas are tightly rolled and the oil reaches a steady 375°F before frying; if they brown too fast, lower the heat slightly. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 400°F oven until hot and crisp again (guarantee better texture than microwaving). Freezing works best for assembled, unbaked chimichangas—freeze on a tray, then transfer to a bag for up to 2 months; thaw overnight in the fridge and bake or fry. Dietary swap: use pepper-jack cheese and a reduced-sodium taco seasoning if you prefer a bit more heat and lower sodium.