While they’re traditionally fried, this baked (or pan-fried) Chimichangas Recipe is so delicious, you won’t miss the grease.
Milwaukee foodies like myself are spoiled these days. My beloved city has always had solid eats, but these days? I don’t need to drive to Chicago for an amazing meal—especially when it comes to Mexican food. No disrespect to Chicago, though. That city rocks. But over the past few years, Milwaukee has seen Mexican restaurants and food trucks sprouting everywhere, and as a self-proclaimed chimichanga aficionado, I’m basically a kid in a candy shop.
When I can’t go out for chimichangas, I make my own, minus the deep-frying. It’s messy, it’s greasy, and I hate cleaning it all up. Although I do love how it makes my house smell like a fast-food joint. Anyway, baking or even pan-frying still gets you that crispy texture and classic flavor. And yes, they’re easy to make—as long as you don’t overstuff the tortilla (been there).
Chimichangas are all about the filling: creamy refried beans, seasoned chicken, cheese, and your favorite salsa tucked tightly in a crisp shell. They’re hearty, pretty customizable, and best of all, my kids love them. Chances are, your kids will too!
Don’t overstuff
I don’t know why, but I have a tendency to overstuff everything from tacos to burritos. There are just so many toppings to choose from; I guess I get too excited or something. Needless to say, I’m messier than my kids. Well, when it comes to chimichangas, overstuffing is a culinary death sentence. I wouldn’t add more than a half cup per tortilla. Any more than that, and your chimichanga may split, which won’t be fun to eat. Trust me, I know.
How do I store leftovers?
After the chimichangas cool, refrigerate them in an airtight container for up to 4 days. Reheat in the oven for 10 to 15 minutes at 375°F. You may also use your air fryer for 6 to 8 minutes (350°F). I wouldn’t microwave these—the texture will change too much.
Serving suggestions
Chimichangas work great with simple sides like Baked Cilantro-Lime Rice, or sneak in some veggies with this Cilantro-Lime Cauliflower Rice recipe. A Mexican Chopped Salad is also a refreshing option. And while you shouldn’t really stuff your chimichangas with guacamole, who says you can’t dip them instead?
Ingredients
- 2 cups shredded chicken cooked
- 1 can refried beans (16 ounces)
- 1/2 cup salsa plus more for serving
- 3/4 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 3/4 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 cup shredded cheese
- 1 green onion chopped
- 6 large flour tortillas
- 2 tablespoons vegetable oil for baking or pan-frying
- Sour cream for serving (optional)
- Shredded lettuce for serving (optional)
Instructions
- Preheat your oven to 400°F. In a large bowl, mix the shredded chicken, refried beans, salsa, cumin, onion powder, oregano, chili powder, shredded cheese, and chopped green onions.
- Lay a flour tortilla on a clean surface. Spoon about 1/2 cup of the chicken mixture onto the center of the tortilla. Fold the top and bottom edges over the filling, then fold in the sides and roll tightly.
- Place the chimichangas seam side down on a baking sheet. Lightly brush each chimichanga with vegetable oil. Bake for 25 minutes at 400°F until golden and crispy. Alternatively, pan-fry in a skillet over medium heat until crisp, about 1-2 minutes per side.
- If desired, serve with sour cream, salsa, and shredded lettuce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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