Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Chimichanga
Crispy fried tortillas packed with spiced shredded chicken and melted cheese, topped with sour cream and salsa.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Combine the shredded chicken, green chiles, cumin, chili powder, smoked paprika, and chicken broth in a bowl.
- 2
Warm the tortillas until pliable and place a portion of the chicken mixture and cheese in the center of each.
- 3
Fold in the sides and roll tightly into a sealed burrito shape, securing with a toothpick.
- 4
Heat 2 inches of oil in a deep skillet to 350 F.
- 5
Fry each chimichanga for 2-3 minutes per side, turning until golden and crispy all over.
- 6
Drain on paper towels and serve topped with salsa, sour cream, and shredded lettuce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
59/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving410
Calories
39 g
Protein
8 g
Carbs
26 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chimichangas sit in the borderlands between Sonoran-style burritos, Arizona restaurant cooking, and Tex-Mex plates built around crisp tortillas, cheese, salsa, and sour cream. The exact origin story is debated, but the dish makes practical sense: a filled burrito is sealed tightly, fried until sturdy and crackly, then served with cool toppings to balance the hot filling.
Listahan note
This version keeps the filling simple by using cooked shredded chicken, canned green chiles, and a small amount of broth so the inside stays moist without leaking into the oil. The main priority is a tight roll and steady frying temperature so the tortilla crisps before the cheese escapes.
Technique cues
- Warm the flour tortillas before filling them. A cold tortilla is more likely to crack at the fold, which gives the filling a path into the oil.
- Use just enough chicken broth to moisten the shredded chicken, not make it saucy. Wet filling softens the tortilla from the inside and can splatter during frying.
- Drain the chimichangas seam-side down for a minute after frying. That helps the folded edge set while the crust is still hot.
Kitchen flow
- Parallel prep
- Warm tortillas and mix the chicken filling while the oil heats; set out paper towels, salsa, and sour cream before the first chimichanga goes in.
- Make-ahead
- Mix the chicken filling ahead and refrigerate it separately, then warm it slightly before rolling so the tortillas do not sit around getting damp.
- Leftover move
- Chop a leftover chimichanga and fold it into scrambled eggs with a spoonful of salsa for a fast breakfast plate.
- Cleanup rhythm
- Keep a landing zone beside the stove with tongs and paper towels, then let the oil cool in the pan before straining or discarding it.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Shredded cooked chicken
Main filling
Purpose: Cooked chicken makes the recipe fast, and its texture catches the spices and green chiles better than large chunks would.
Handling: Pull the chicken into short strands so each bite has filling instead of long pieces dragging out of the tortilla.
Adaptation: Rotisserie chicken works well; darker meat gives a softer, richer filling while breast meat tastes leaner.
Shredded pepper jack cheese
Melty binder
Purpose: Pepper jack helps hold the filling together and adds gentle chile flavor without needing a separate sauce inside.
Handling: Keep the cheese in the center of the filling mound so it melts inward instead of running toward the seam.
Adaptation: Monterey Jack gives a milder, creamier result, while cheddar makes the filling sharper and a little less stretchy.
Diced green chiles
Chile moisture and flavor
Purpose: They bring roasted pepper flavor and enough moisture to keep the chicken from tasting dry.
Handling: Drain off excess liquid if the chiles are very wet before mixing them into the chicken.
Adaptation: Use mild green chiles for a softer profile or chopped roasted poblano for a fresher pepper flavor.
Large flour tortillas
Crisp wrapper
Purpose: Flour tortillas fry into a blistered, flaky shell and are flexible enough to fold around the filling.
Handling: Warm them until pliable, then fill and roll while they are still soft.
Adaptation: Burrito-size tortillas are easiest to seal; smaller tortillas can work if you reduce the filling and make more pieces.
Ground cumin, chili powder, and smoked paprika
Spice base
Purpose: The cumin gives earthiness, chili powder rounds out the Tex-Mex profile, and smoked paprika adds a cooked-over flavor even with a quick filling.
Handling: Mix the spices with the broth before folding everything together so they coat the chicken evenly.
Adaptation: Use less smoked paprika for a cleaner chile flavor, or add a pinch of cayenne if you want more heat.
Vegetable oil for frying
Crisping medium
Purpose: A neutral oil lets the tortilla brown cleanly without competing with the filling.
Handling: Heat the oil to 350 F and give it time to recover between batches.
Adaptation: A shallow pan-fry uses less oil, but you will need to turn the chimichangas carefully to brown all sides.
Technique notes
- Do not overfill the tortillas. A slightly smaller chimichanga that stays sealed will eat better than a large one that opens in the pan.
- Place the seam in the oil first and hold it down with tongs for a few seconds. That initial contact helps lock the roll before you turn it.
- Fry one or two at a time unless your skillet is wide. Crowding drops the oil temperature and makes the tortilla absorb more oil before it browns.
Ingredient swaps
- Oven-crisp path
- Brush the rolled chimichangas with oil and bake on a hot sheet pan until browned, turning once; the shell will be less blistered but still crisp at the edges.
- Milder filling
- Use Monterey Jack instead of pepper jack and choose mild diced green chiles so the chicken tastes more creamy than spicy.
- Sauce control
- Serve salsa and sour cream on top right before eating, or pass them at the table if you want the fried shell to stay crisp longer.
Serve alongside
- Spanish rice
- Refried beans with cumin
- Shredded lettuce and tomato salad
- Elote-style corn cups
- Lime agua fresca
- Iced black tea
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooled leftovers in a sealed container, keeping salsa and sour cream separate from the fried tortilla.
- Reheat on a wire rack in a hot oven or air fryer so the outside has a chance to crisp again.
- Freeze wrapped chimichangas without toppings, then thaw before reheating and add salsa and sour cream after they are hot.
Equipment
- Deep skillet or Dutch oven
- Instant-read or clip-on frying thermometer
- Tongs
- Paper towel-lined sheet pan
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Chicken Chimichanga to your week, check it against your household's allergens, and build the shopping list automatically.
More Tex Mex recipes
Tex Mex
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Enchiladas Verdes
Shredded chicken rolled into corn tortillas and smothered in tangy roasted tomatillo-green chile sauce and melted cheese.
Tex Mex
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Beef Enchiladas with Red Sauce
A comforting Tex-Mex classic consisting of corn tortillas rolled tightly around seasoned ground beef, smothered in a rich, earthy red chile sauce, and baked with melted cheese.
Tex Mex
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Queso Flameado
A sizzling skillet of melted cheese with spicy Mexican chorizo, served bubbling hot with warm tortillas.