Name: Homemade Chimichangas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded cheddar cheese; ½ cup salsa; ½ teaspoon ground cumin; ½ teaspoon chili powder; ½ teaspoon garlic powder; ¼ teaspoon salt; ¼ teaspoon black pepper; For Assembly and Serving: 6 large flour tortillas; Vegetable oil for frying; Sour cream, guacamole, and chopped cilantro for serving (optional)

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If you’re craving the crunchy, golden bliss of your favorite Tex-Mex joint, then Homemade Chimichangas are the answer you’ve been looking for. Imagine a warm tortilla stuffed with juicy, seasoned chicken and gooey cheddar, then crisped to perfection in a skillet—topped off with cool sour cream, creamy guacamole, and a shower of fresh cilantro. Homemade Chimichangas are everything you want in comfort food: packed with flavor, easy to customize, and wonderfully satisfying for dinner any night of the week.

Homemade Chimichangas Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of Homemade Chimichangas is how just a handful of easy-to-find ingredients come together to create something truly irresistible. Each one is key, contributing either richness, spice, or a playful crispiness that defines the dish.

Cooked shredded chicken: The hearty, juicy foundation for your filling—use rotisserie chicken for a speedy shortcut.
Shredded cheddar cheese: Melts beautifully to add a creamy, slightly sharp bite in every mouthful.
Salsa: Adds moisture, a tomatoey tang, and a hint of heat to keep your filling from feeling dry.
Ground cumin: This earthy spice is essential to creating that unmistakable Tex-Mex flavor.
Chili powder: For a gentle kick and depth of flavor that won’t overwhelm.
Garlic powder: Intensifies the savoriness without overpowering the other spices.
Salt: Balances all the big flavors and brings them together harmoniously.
Black pepper: Offers a mild background heat and complexity.
Large flour tortillas: Wrapping everything in a pillowy package that turns delightfully crispy when fried.
Vegetable oil for frying: The secret to that signature golden, crunchy shell outside.
Sour cream (optional): Adds a cooling finish perfect for cutting through the richness.
Guacamole (optional): Brings a creamy, zesty contrast that pairs perfectly with the crispy chimichangas.
Chopped cilantro (optional): Sprinkled on top for a fresh, herbal note and a pop of green.

How to Make Homemade Chimichangas

Step 1: Mix the Filling

Start by grabbing a large mixing bowl and tossing in your shredded chicken, cheddar cheese, salsa, cumin, chili powder, garlic powder, salt, and pepper. Stir everything together until well combined—the salsa will moisten the chicken, and as you mix, you’ll notice that irresistible Tex-Mex aroma filling your kitchen already. This mixture should be juicy but not runny, so it stays nicely tucked inside once wrapped.

Step 2: Fill and Roll the Tortillas

Lay one flour tortilla flat on your counter and scoop about one-third cup of filling right into the center. Fold in the side edges over the filling, then roll the tortilla up tightly, just like a burrito, to encase the delicious filling. This helps seal in all those mouthwatering flavors. Repeat with the remaining tortillas and filling—don’t worry if a little cheese peeks out; that’s the best part once it crisps up!

Step 3: Fry to Golden Perfection

Pour about an inch of vegetable oil into a deep skillet and heat over medium-high heat until shimmering (a small piece of tortilla should sizzle immediately when dropped in). Carefully add two or three chimichangas, seam-side down, and fry for two to three minutes per side, or until they’re golden and crispy. Don’t overcrowd the pan; give them space to get that signature crunch. Once fried, let them rest on a paper towel-lined plate to wick away any extra oil.

Step 4: Serve and Enjoy

Now comes the best part—eating! Arrange your Homemade Chimichangas on a platter, then top with dollops of sour cream, a scoop of guacamole, and a generous sprinkling of chopped cilantro if you like. The crispy shell, gooey melted cheese, and fresh toppings come together in every glorious bite.

How to Serve Homemade Chimichangas

Garnishes

No Homemade Chimichangas experience is complete without the right garnishes. Classic toppings like sour cream and guacamole aren’t just tasty—they also balance the rich, crunchy filling by adding a cool creaminess. A sprinkle of chopped cilantro or sliced green onions brings in freshness and color, making your plate look crave-worthy and restaurant-ready.

Side Dishes

When it comes to sides, you’ve got plenty of delicious options to round out your Homemade Chimichangas. Mexican rice or classic refried beans are always favorites, soaking up any extra bits of salsa or cheese. For something lighter, try a crisp green salad tossed with lime vinaigrette or some street-style corn with cotija and chili powder for authentic flair.

Creative Ways to Present

Hosting a dinner or craving something extra special? Slice your chimichangas into pinwheels and secure with toothpicks for a fun party appetizer. You can also set up a DIY chimichanga bar, laying out bowls of garnishes and toppings so everyone can customize their own plate—great for picky eaters or family gatherings. However you serve them, just be ready for the compliments!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Homemade Chimichangas left over, they store beautifully for a next-day lunch or snack. Place cooled chimichangas into an airtight container, separating layers with parchment or wax paper to keep them from sticking. They’ll stay fresh in the refrigerator for up to three days.

Freezing

Homemade Chimichangas are freezer-friendly too. After assembling and before frying or baking, wrap each chimichanga tightly in plastic wrap (or foil) and store in a freezer bag. When you’re ready to enjoy, just thaw them in the fridge overnight. If you’ve already cooked them, let them cool completely before freezing to maintain their crispness as much as possible.

Reheating

To bring your Homemade Chimichangas back to life, pop them into a preheated oven at 350°F and bake for about 10–15 minutes until heated through and re-crisped. Avoid microwaving if you want to keep the shell crispy, but in a pinch, a few minutes in the microwave works, especially if you’re short on time.

FAQs

Can I bake Homemade Chimichangas instead of frying them?

Absolutely! For a lighter take, you can bake them on a lightly greased baking sheet at 400°F for 20–25 minutes until crispy and golden. You’ll still get a satisfying crunch without the extra oil from frying.

What other meats can I use for the filling?

If you want to switch things up, try swapping in shredded beef, pulled pork, or even ground turkey in place of the chicken. Each brings its own personality to Homemade Chimichangas and keeps things interesting week after week.

Do I have to use flour tortillas?

Flour tortillas really are best, as they’re sturdy enough to hold the filling and fry up crispy. Corn tortillas tend to break apart, so stick with flour for the classic Homemade Chimichangas experience.

Can I make these in advance for a party?

Yes! You can wrap the filled tortillas and hold them in the fridge (uncooked) for up to 24 hours before frying or baking. That way, you can serve hot, fresh Homemade Chimichangas right when your guests arrive.

What’s the best way to keep chimichangas crispy?

After frying, place them on a wire rack set over a baking sheet instead of a plate, so air can circulate all around. If you need to re-crisp them, a few minutes in a hot oven always brings back that delightful crunch.

Final Thoughts

Ready to give Homemade Chimichangas a try? I promise, with their crispy edges, savory filling, and endless topping options, they’ll win you and your loved ones over from the very first bite. Whether you’re cooking for a crowd or just craving something special, this recipe is pure dinnertime joy—so grab those tortillas and get rolling!

Homemade Chimichangas Recipe

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4.5 from 12 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 chimichangas 1x
Diet: Non-Vegetarian

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Description

These Homemade Chimichangas are a delicious and satisfying Mexican-American dish that is easy to make at home. Crispy on the outside and filled with a flavorful chicken and cheese mixture, they are perfect for a fun family dinner.

Ingredients

Scale

For the Filling:

2 cups cooked shredded chicken
1 cup shredded cheddar cheese
½ cup salsa
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
For Assembly and Serving:
6 large flour tortillas
Vegetable oil for frying
Sour cream, guacamole, and chopped cilantro for serving (optional)

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Instructions

Mix the Filling: In a large bowl, combine the shredded chicken, cheddar cheese, salsa, cumin, chili powder, garlic powder, salt, and black pepper.
Assemble the Chimichangas: Place a portion of the chicken mixture onto a tortilla, fold in the sides, and roll up tightly. Repeat with the remaining tortillas.
Fry the Chimichangas: Heat vegetable oil in a skillet, fry the chimichangas until golden and crispy.
Serve: Drain the chimichangas on paper towels and serve warm with optional toppings.