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Crispy Chimichangas Recipe Easy Homemade Chicken Cheese Filling Guide

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A quick and easy recipe for crispy chimichangas filled with savory chicken and melted cheese, perfect for family gatherings or cozy weeknight meals.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works wonders here)
  • 1 cup shredded Monterey Jack cheese (or cheddar for a sharper kick)
  • 1/2 cup cream cheese, softened (adds richness and creaminess)
  • 1/4 cup diced green chilies (mild or spicy, depending on your heat tolerance)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh cilantro (optional but highly recommended)
  • 6 large flour tortillas (burrito size, about 10 inches)
  • Vegetable oil or canola oil, for frying (about 2 cups)
  • Cooking spray (optional, for easier rolling and less mess)
  • Optional toppings: sour cream, guacamole or sliced avocado, pico de gallo or fresh salsa, shredded lettuce, hot sauce

Instructions

  1. In a medium mixing bowl, combine the shredded chicken, Monterey Jack cheese, softened cream cheese, diced green chilies, cumin, garlic powder, onion powder, salt, pepper, and chopped cilantro. Mix until well combined and creamy (about 5 minutes).
  2. Warm the flour tortillas slightly in the microwave (about 15 seconds) or on a dry skillet to make them pliable.
  3. Lay a tortilla flat on a clean surface. Spoon about 1/3 to 1/2 cup of the chicken and cheese filling in the center, leaving about 1 inch around the edges.
  4. Fold the sides of the tortilla over the filling, then roll it tightly from one end to the other, like a burrito. Use a little cooking spray on the edges to help seal if needed. Repeat with remaining tortillas and filling (about 10 minutes).
  5. Pour about 1 to 1.5 inches of oil into a skillet and heat over medium heat until it reaches about 350°F (175°C). Test with a small piece of tortilla if no thermometer is available.
  6. Carefully place 2-3 chimichangas seam side down in the hot oil. Fry for about 2-3 minutes per side, turning gently with tongs, until golden brown and crispy. Fry in batches if needed.
  7. Remove chimichangas with tongs and place on a plate lined with paper towels to drain excess oil. Let rest for a minute or two.
  8. Serve immediately with optional toppings like sour cream, guacamole, salsa, or shredded lettuce.

Notes

Warm tortillas before rolling to prevent tearing. Fry seam-side down first to seal edges. Maintain oil temperature around 350°F (175°C) to avoid greasy or burnt chimichangas. Drain on paper towels and do not stack hot chimichangas to keep crispiness. Baking option: brush with oil and bake at 425°F (220°C) for 20-25 minutes, flipping halfway.

Nutrition

Keywords: chimichangas, crispy chimichangas, chicken chimichangas, cheese filling, easy chimichangas, homemade chimichangas, Mexican food, fried burritos

Find it online: https://blixfood.com/crispy-chimichangas-recipe-easy-homemade-chicken-cheese-filling-guide/