Chicken Chimichangas (Crispy, Juicy & Crowd-Pleasing)
If you love restaurant-style chimichangas with a shatteringly crisp tortilla and a juicy, well-seasoned chicken filling, this version is dialed for consistent results at home. The changes I made after filming are simple but important: the chicken marinade now includes a touch of oil and cumin for better browning and depth; the black beans get lightly seasoned so they don’t taste flat; the avocado cream is properly salted (with optional cilantro); and the frying temperature is corrected to 350°F (175°C) so the outside crisps without burning before the center heats through.
Based on my YouTube video — with a few tweaks since filming to improve seasoning, frying temperature, and filling balance.
Chimichangas are perfect for weeknights in Canada and the USA because they use fridge staples and come together quickly once the components are prepped. Serve them with a fresh salad or a simple rice side and you’ve got an easy, crowd-friendly dinner that tastes like your favourite Tex-Mex takeout — without leaving the house.
Serve with : Try a bright side like my Homemade Greek Salad or a comforting starch such as Fluffy Stovetop Rice Pilaf. For sauce lovers, a spoon of my herby Homemade Chimichurri adds a fresh kick, and for dessert, my silky Creamy Old-Fashioned Rice Pudding hits the spot.
Why You’ll Love This Recipe
- Ultra-crispy shell, juicy inside. Correct frying temp = golden, not burnt.
- Balanced, bold flavour. Lime, cumin, oregano, garlic, and smoky paprika.
- Make-ahead friendly. Prep chicken and avocado cream ahead; assemble and fry in minutes.
- Family-style and customizable. Scale up easily and tailor the heat level.
Ingredients (Imperial & Metric)
Chicken & Marinade
- 4 boneless skinless chicken thighs (about 1 lb / 450 g)
- 2 tbsp (30 ml) fresh lime juice (about 1 large lime)
- 1 tbsp (15 ml) olive oil
- 1 tsp (3 g) smoked paprika
- 1 tsp (3 g) ground cumin
- 1 tsp (6 g) fine salt (or 1 tsp per lb of chicken)
- 1 clove garlic, minced
- 1 small jalapeño, seeded and finely diced (optional heat)
- 1 tbsp (2–3 g) fresh oregano leaves, chopped (or ½ tsp dried)
Avocado Cream
- 2 ripe avocados
- 2 tbsp (30 ml) sour cream (up to 3 tbsp for looser texture)
- 1–2 tbsp (15–30 ml) lime juice, to taste
- 1 clove garlic, very finely minced
- ½ tsp (3 g) fine salt, plus more to taste
- 2 tbsp chopped cilantro (optional)
- Black pepper, to taste
Bean Layer
- 1 cup (170 g) cooked black beans, rinsed and drained
- 1 tbsp (15 ml) olive oil
- ½ tsp (1 g) ground cumin
- ¼ tsp (1 g) smoked paprika
- Pinch of salt and pepper
- 1–2 tbsp (15–30 ml) chicken stock or water, as needed
To Assemble & Fry
- 4 large flour tortillas (10–12 in / 25–30 cm)
- 1 cup (100 g) shredded aged cheese (cheddar, Monterey Jack, or mix)
- Neutral oil for frying (canola or vegetable), enough for a shallow fry (about ½ in / 1.25 cm depth)
Step-by-Step Instructions
1) Marinate the Chicken
Whisk lime juice, olive oil, smoked paprika, cumin, salt, garlic, jalapeño, and oregano. Add chicken thighs and coat thoroughly, turning the inner side of each thigh outward so the marinade penetrates the meat. Marinate 30–60 minutes in the fridge.
2) Make the Avocado Cream
Mash avocados with sour cream, lime juice, garlic, salt, cilantro (if using), and pepper until smooth but spoonable. Taste and adjust salt and acidity. Chill.
3) Season the Beans
Warm beans with olive oil, cumin, paprika, salt, and pepper over low heat. Add a splash of stock or water to make them slightly saucy so they adhere to the tortilla. Remove from heat.
4) Cook the Chicken
Sear chicken in a hot skillet (cast iron or heavy pan) with a thin film of oil: about 2–3 minutes per side to brown. Transfer pan to a 350°F / 175°C oven and cook 10–15 minutes, or until the internal temperature reaches 165°F / 74°C. Rest 5 minutes, then slice into strips.
5) Assemble
Warm tortillas briefly so they’re pliable. For each tortilla, spread 3–4 tbsp beans in a strip, add ~100 g (3.5 oz) sliced chicken, 2 tbsp avocado cream, and ¼ cup (25 g) cheese. Fold in the sides, then roll up tightly like a burrito, keeping the seam underneath.
6) Fry
Heat oil to 350°F / 175°C in a wide skillet (shallow fry). Place chimichangas seam-side down and fry 2–3 minutes per side until evenly golden. Drain on a rack or paper towel.
7) Serve
Serve hot with extra avocado cream, lime wedges, and fresh herbs. Pair with an easy salad or rice (see links above).
Substitutions & Variations
- Chicken: Use boneless, skinless chicken breasts (adjust cooking time), rotisserie chicken, or leftover roast turkey.
- Beans: Pinto or refried beans work great.
- Cheese: Cheddar, Monterey Jack, Pepper Jack, or a Mexican blend.
- Heat: Swap jalapeño for serrano; add chili flakes or cayenne to the beans for more kick.
- Air fryer: Brush with oil and air fry 8–10 min at 390°F / 200°C, turning once, until crisp and golden.
Make-Ahead & Storage
- Marinade: Up to 24 hours ahead.
- Avocado cream: Best within 24 hours (press plastic wrap on the surface to prevent browning).
- Beans: Up to 3 days refrigerated.
- Leftovers: Reheat chimichangas in a 375°F / 190°C oven 8–12 minutes to re-crisp.
FAQs
Can I bake instead of fry?
Yes. Brush the wraps with oil and bake on a lined tray at 425°F / 220°C for 15–20 minutes, turning once, until crisp.
Why is my tortilla burning?
Oil is too hot. Keep it near 350°F / 175°C and don’t overcrowd the pan.
My filling is falling out when slicing — help!
Use slightly mashed beans to “glue” layers, don’t overfill, and let them rest 2–3 minutes before slicing.
Can I freeze them?
Freeze assembled, unfried chimichangas. Fry from frozen at 325–340°F / 165–170°C a bit longer, or bake at 400°F / 205°C until crisp and hot.
What to Serve With
A crisp salad like Homemade Greek Salad and a side of Rice Pilaf make this a full meal. For something creamy on the side, a dollop of Homemade Chimichurri brings freshness.
Chicken Chimichangas (Crispy, Juicy & Crowd-Pleasing)
Ingredients
Chicken & Marinade
- 4 chicken thighs about 1 lb / 450 g
- 2 tbsp / 30 ml lime juice 1 tbsp / 15 ml olive oil
- 1 tsp smoked paprika 1 tsp cumin
- 1 tsp / 6 g salt 1 clove garlic, 1 small jalapeño (optional)
- 1 tbsp chopped oregano or ½ tsp dried
Avocado Cream
- 2 avocados 2 tbsp / 30 ml sour cream (up to 3 tbsp)
- 1 –2 tbsp / 15–30 ml lime juice 1 clove garlic
- ½ tsp / 3 g salt pepper; 2 tbsp cilantro (optional)
Beans
- 1 cup / 170 g black beans
- 1 tbsp / 15 ml olive oil ½ tsp cumin, ¼ tsp smoked paprika
- Salt pepper, splash of stock/water
To Finish
- 4 large flour tortillas 10–12 in / 25–30 cm
- 1 cup / 100 g shredded cheese
- Neutral oil for shallow frying
Instructions
- Whisk lime juice, olive oil, smoked paprika, cumin, salt, garlic, jalapeño, and oregano. Add chicken thighs and coat thoroughly, turning the inner side of each thigh outward so the marinade penetrates the meat. Marinate 30–60 minutes in the fridge.
- Mash avocados with sour cream, lime juice, garlic, salt, cilantro (if using), and pepper until smooth but spoonable. Taste and adjust salt and acidity. Chill.
- Warm beans with olive oil, cumin, paprika, salt, and pepper over low heat. Add a splash of stock or water to make them slightly saucy so they adhere to the tortilla. Remove from heat.
- Sear chicken in a hot skillet (cast iron or heavy pan) with a thin film of oil: about 2–3 minutes per side to brown. Transfer pan to a 350°F / 175°C oven and cook 10–15 minutes, or until the internal temperature reaches 165°F / 74°C. Rest 5 minutes, then slice into strips.
- Warm tortillas briefly so they’re pliable. For each tortilla, spread 3–4 tbsp beans in a strip, add ~100 g (3.5 oz) sliced chicken, 2 tbsp avocado cream, and ¼ cup (25 g) cheese. Fold in the sides, then roll up tightly like a burrito, keeping the seam underneath.
- Heat oil to 350°F / 175°C in a wide skillet (shallow fry). Place chimichangas seam-side down and fry 2–3 minutes per side until evenly golden. Drain on a rack or paper towel.
- Serve hot with extra avocado cream, lime wedges, and fresh herbs. Pair with an easy salad or rice (see links above).
Video
Notes
Make-Ahead & Storage
- Marinade: Up to 24 hours ahead.
- Avocado cream: Best within 24 hours (press plastic wrap on the surface to prevent browning).
- Beans: Up to 3 days refrigerated.
- Leftovers: Reheat chimichangas in a 375°F / 190°C oven 8–12 minutes to re-crisp.
FAQs
Can I bake instead of fry?Yes. Brush the wraps with oil and bake on a lined tray at 425°F / 220°C for 15–20 minutes, turning once, until crisp. Why is my tortilla burning?
Oil is too hot. Keep it near 350°F / 175°C and don’t overcrowd the pan. My filling is falling out when slicing — help!
Use slightly mashed beans to “glue” layers, don’t overfill, and let them rest 2–3 minutes before slicing. Can I freeze them?
Freeze assembled, unfried chimichangas. Fry from frozen at 325–340°F / 165–170°C a bit longer, or bake at 400°F / 205°C until crisp and hot.
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