The BEST Chimichangas {Fried or Baked}
This crispy chicken Chimichanga is similar to a burrito, but fried to golden perfection. It’s flavorful, filling, and bound to be a favorite entree!
Golden fried chicken chimichangas are one of our favorite “Mexican” dishes. In true Arizona style, we serve this fried goodness up with a plate of rice and beans!

What is a chimichanga?
Chimichangas are said to have originated in southern Arizona. Since they are basically a deep fried burrito, I consider them to fall in the Mexican food category.
Just like burritos, a chimichanga can have many different types of fillings. This recipe uses Shredded Chicken, jalapeno, Refried Beans and a blend of delicious seasonings.
The best part of a chimichanga, and probably the most addictive, is the crispy shell!!! The filling can vary widely, but that crispy crust is a chimichanga staple.
You can create that crisp by baking, frying, or air frying! I’ve included steps for each option.

What’s in a Chimi?
Chimichangas are filled with a variety of things but most often include some of these:

How to make chimichangas
PREP. Heat the oil in a medium skillet over medium heat.
VEGGIES. Add the onion, garlic, and jalapeño, and cook until softened, about 3-4 minutes. Add the chili powder, cumin, cinnamon, and salt, and stir to combine.
SAUCE. Add the tomato and cilantro, and cook 2-3 minutes.
CHICKEN. Stir in the chicken and sour cream, and cook until heated through.
ASSEMBLE. To assemble the chimichangas, spread a few tablespoons of refried beans down the center of each tortilla. Top each tortilla with ⅙ of the chicken mixture, and ¼ cup of Monterey Jack cheese. Fold the sides of the tortilla toward the center, then roll each tortilla up into a burrito shape.
BAKE. To bake the chimichangas you can follow this baked chimi recipe or brush each of the chimichangas with oil and place on a greased baking sheet. Bake at 450 for 8 minutes, then flip and bake for an additional 5-8 minutes, until golden brown.
Serve the chimichangas hot with the toppings of your choice. Our favs include:

Pan Frying Chimichangas
PREP. The oil temperature should be in the 360-365°F range when frying these Chimichangas. You can clip a candy thermometer to the side of the pan to monitor it.
FRY. To fry the chimichangas, heat 1-2 inches of oil to 350 in a heavy pot or deep fryer. Secure the chimichangas with toothpicks to prevent them from opening while frying. Fry the chimichangas 1-2 at a time for 3-4 minutes, or until golden brown, flipping halfway through.
*Tip: If you don’t have a thermometer, I like to test the oil with the end of a wooden spoon. When the oil is the right temp, bubbles should immediately sizzle when the spoon is inserted into the oil. If it pops and sizzles too aggressively then turn the temperature down a smidge. If the oil takes a little while to bubble then turn the temperature up.

Air Frying Chimichangas
This is a great option to get an oil fried crispness without all the oil. However, due to the smaller size of the air fryer basket you can only cook 2 chimis at a time.
HEAT. Heat the air fryer to 400°F.
COOK. Place two chimichangas, seam side down in the basket. Cook for 3-4 minutes, flip and cook for another 3-4 minutes. Repeat for remaining chimichangas. Cooking all 6 chimichangas will take about 25 minutes.

Serving Suggestions + RECIPE VARIATIONS
Serve with some of our favorite side dishes:
Change it Up
Some other ingredients that you can easily use include:

Storing Info
Freezer Meal: You can assemble the chimichangas ahead of time to fry/bake later. Complete steps 1 and 2 as written. Wrap each folded chimichanga with plastic wrap and place them in an airtight freezer safe container. Freeze for up to 6 months.
- Thaw and cook according to the recipe directions. To bake frozen chimichangas, preheat the oven to 425°F and bake for 35-40 minutes.
Leftovers: Place cooled leftovers in an airtight container. They can be kept in the fridge for 3-4 days or in the freezer for up to 2 months.
- For best results reheat them in the microwave for 30 seconds, or 1 minute if frozen. Then, place them in a 350°F oven for about 10 minutes to finish reheating. A toaster oven or an air fryer will also heat up the chimichangas and help give a crispy tortilla.

For Other Mexican Dishes:
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Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and jalapeño, and cook until softened, about 3-4 minutes. Add the chili powder, cumin, cinnamon, and salt, and stir to combine. Add the tomato and cilantro, and cook 2-3 minutes. Stir in the chicken and sour cream, and cook until heated through.
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To assemble the chimichangas, spread a few tablespoons of refried beans down the center of each tortilla. Top each tortilla with ⅙ of the chicken mixture, and ¼ cup of Monterey Jack cheese. Fold the sides of the tortilla toward the center, then roll each tortilla up into a burrito shape.
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To bake the chimichangas, brush each of the chimichangas with oil and place on a greased baking sheet. Bake at 450 for 8 minutes, then flip and bake for an additional 5-8 minutes, until golden brown.
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To fry the chimichangas, heat 1-2 inches of oil to 350 in a heavy pot or deep fryer. Secure the chimichangas with toothpicks to prevent them from opening while frying. Fry the chimichangas 1-2 at a time for 3-4 minutes, or until golden brown, flipping halfway through.
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Serve the chimichangas hot with the toppings of your choice.