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Crispy Homemade Chicken Chimichangas

Delight in these crispy, golden chimichangas filled with tender chicken, cheese, and spices, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn (canned or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
For assembling
  • 4 large flour tortillas Ensure they are halal.
  • Vegetable oil, for frying
Optional Toppings
  • fresh cilantro, avocado, or any preferred toppings

Method
 

Preparation of Filling
  1. In a mixing bowl, combine the shredded chicken, cheese, black beans, corn, cumin, chili powder, and a pinch of salt and pepper. Mix well.
Assemble the Chimichangas
  1. Lay a tortilla on a flat surface and place 1/4 of the chicken mixture in the center.
  2. Fold in the sides, then roll tightly from the bottom up, ensuring the filling is secure. Repeat for the remaining tortillas.
Heat the Oil
  1. In a deep pan or skillet, pour about 1-2 inches of vegetable oil. Heat over medium-high heat until the oil is hot (around 350°F or 175°C).
Fry the Chimichangas
  1. Carefully place the chimichangas seam-side down into the hot oil and fry in batches for 3-4 minutes on each side until golden and crispy.
  2. Remove and drain them on paper towels to remove excess oil.
Serve
  1. Serve the chimichangas hot with your favorite toppings like salsa, sour cream, or guacamole.

Notes

Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them. Reheat in the oven at 375°F (190°C) for about 15-20 minutes or use an air fryer.