Gather around, because you’re in for a crispy, cheesy, flavor-packed treat! Homemade Chimichangas take everything you love about a hearty, comforting burrito and add a golden, crunchy finish that’s simply irresistible. Whether you fry them for restaurant-style crunch or bake them for a lighter touch, this recipe delivers big Tex-Mex flavor with incredibly simple steps. Believe me, once you try biting into one of these homemade chimichangas, you’ll want them to be a regular fixture in your dinner rotation. Let’s dive into this delicious adventure!
Ingredients You’ll Need
No fancy foods required here! Every ingredient in homemade chimichangas has a starring role, from creamy beans to melt-in-your-mouth cheese to those unmistakable Mexican spices. Together, they create the ultimate blend of taste, texture, and that beautiful golden color we all crave.
- Cooked shredded chicken (2 cups): Use rotisserie chicken for max convenience, or swap with slow-cooked beef for a tasty twist.
- Refried beans (1 cup): Adds a creamy, savory texture that holds the filling together and amps up the comfort factor.
- Shredded cheddar or Mexican blend cheese (1 cup): Melts perfectly for gooey, irresistible bite after bite.
- Salsa or enchilada sauce (½ cup): Gives the filling a zesty, saucy kick—choose your favorite for extra flair.
- Chili powder (1 teaspoon): Delivers bold, smoky flavor without overwhelming heat.
- Cumin (½ teaspoon): Earthy and robust, cumin rounds out those tasty Mexican undertones.
- Garlic powder (½ teaspoon): Adds a hint of savory depth in every bite.
- Salt (½ teaspoon): Essential for bringing all those delicious flavors to life.
- Large flour tortillas (6): Choose soft, fresh tortillas so they roll up easily without cracking.
- Vegetable oil: For frying up perfect golden shells, or just a brush for extra crispness when baking.
How to Make Homemade Chimichangas
Step 1: Make the Filling
Start by grabbing a large bowl and tossing in your cooked, shredded chicken, refried beans, shredded cheese, salsa or enchilada sauce, chili powder, cumin, garlic powder, and salt. Mix it all up until every bite will deliver that balanced, savory pop. The mixture should be thick and cohesive—this helps keep everything snug inside the tortilla as it cooks.
Step 2: Fill and Roll the Tortillas
Lay a flour tortilla flat on your work surface and scoop about half a cup of the filling into the center. Fold in the sides, then roll tightly from the bottom up, like wrapping a present or rolling a big burrito. This keeps the filling from escaping and ensures that perfect, plump look and feel.
Step 3: Fry or Bake to Golden Perfection
Here’s where you get to choose your path! For traditional homemade chimichangas, heat 1–2 inches of vegetable oil in a deep skillet over medium heat. Once the oil reaches around 350°F, carefully add the chimichangas seam-side down, frying for 2–3 minutes per side until they’re gloriously golden and crisp. If you’re opting for baking, preheat your oven to 400°F, set chimichangas seam-side down on a parchment-lined baking sheet, brush lightly with oil, and bake for 20–25 minutes (flip them halfway to crisp evenly).
Step 4: Serve and Enjoy
Remove your hot chimichangas to a plate lined with paper towels if frying, or directly to a platter if baking. Serve warm, topped with your favorite fixings like sour cream, guacamole, chopped cilantro, or extra salsa. Get creative and dig in!
How to Serve Homemade Chimichangas
Garnishes
The right garnish takes homemade chimichangas from great to unforgettable. Pile on cool sour cream, fresh guacamole, tangy salsa, crisp lettuce, or a sprinkle of chopped cilantro and scallions. A squeeze of fresh lime over the top cuts through the richness and adds a pop of brightness.
Side Dishes
Serve your homemade chimichangas alongside classic Mexican rice, refried or black beans, corn salad, or a crisp, zesty slaw. Even chips and pico de gallo do the trick! These simple sides balance the hearty, cheesy filling and round out your meal perfectly.
Creative Ways to Present
Plating gets fun with homemade chimichangas! Slice them in half on the diagonal for an easy-to-eat, colorful display. Try making a platter with a variety of salsas for dipping. Or, nestle each chimichanga atop a bed of shredded lettuce sprinkled with diced tomatoes and cheese for a festive, inviting look at any gathering.
Make Ahead and Storage
Storing Leftovers
Any extra homemade chimichangas keep beautifully in the fridge. Let them cool to room temperature, then wrap each one tightly in foil or plastic wrap and refrigerate for up to 3 days. They’ll stay crispy and flavorful when reheated the right way.
Freezing
Homemade chimichangas freeze like a dream, making weeknight dinners or last-minute lunches totally effortless. Just assemble the chimichangas (without frying or baking), wrap individually, and pop them in a freezer bag. They’ll keep well for up to 2 months. When ready, you can bake or fry right from frozen—just allow a few extra minutes for cooking time.
Reheating
For the best crunch, reheat homemade chimichangas in the oven or air fryer at 375°F for about 10-12 minutes (or until hot and crisp). Microwaving works in a pinch, but the texture will be softer. If you’re reheating from frozen, add a few extra minutes and keep an eye on them until piping hot.
FAQs
Can I make homemade chimichangas vegetarian?
Absolutely! Just swap the chicken for sautéed vegetables like peppers, onions, and mushrooms, or add more beans. You’ll still get all the flavor and crispiness, minus the meat.
What’s the best tortilla size for homemade chimichangas?
Large (about 10 inches) flour tortillas work best because they’re wide enough to hold a generous filling and roll tightly without bursting during frying or baking.
Can I air fry homemade chimichangas?
You sure can! Homemade chimichangas turn out super crisp in the air fryer—just brush or spray lightly with oil, set to 375°F, and cook for 10–12 minutes, turning once for even crunchiness.
What cheese melts best for these chimichangas?
A Mexican blend or cheddar cheese melts wonderfully, providing that gooey factor. Feel free to mix in Monterey Jack or even Pepper Jack if you like a little spice.
Can I use beef instead of chicken?
Yes! Shredded or ground beef (seasoned with taco spices) makes a delicious filling for homemade chimichangas. It adds bold beefy flavor and pairs perfectly with the other ingredients.
Final Thoughts
If you’re craving something golden, zesty, and ridiculously satisfying, homemade chimichangas absolutely deliver. They’re delightfully easy, family-friendly, and open to all kinds of creative twists. Don’t wait for restaurant night—give these a try at home, and get ready for crispy, cheesy joy in every bite!
Print
Homemade Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
Learn how to make delicious Homemade Chimichangas with this easy recipe. Filled with a savory mixture of shredded chicken, refried beans, and cheese, these crispy chimichangas can be fried or baked to perfection. Serve with your favorite toppings for a satisfying meal.
Ingredients
For the filling:
- 2 cups cooked shredded chicken (or beef)
- 1 cup refried beans
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup salsa or enchilada sauce
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
For assembly:
- 6 large flour tortillas
- Vegetable oil for frying or brushing (if baking)
Instructions
- In a large bowl, combine the shredded chicken, refried beans, cheese, salsa, chili powder, cumin, garlic powder, and salt. Mix until well combined.
- Lay out the flour tortillas and spoon about ½ cup of filling into the center of each. Fold in the sides, then roll up tightly like a burrito.
- To fry: Heat oil, fry chimichangas until golden brown and crispy. Drain on paper towels.
- To bake: Preheat oven, place chimichangas seam-side down on a baking sheet, brush with oil, bake until golden and crisp.
Notes
- Make it vegetarian by swapping chicken for sautéed veggies or more beans.
- For extra crispiness when baking, use an air fryer at 375°F for 10–12 minutes.
- Chimichangas freeze well—assemble and freeze before baking or frying.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 430
- Sugar: 2g
- Sodium: 630mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
