Sometimes you can’t help but crave a delicious chimichanga with that crispy tortilla filled with tasty shredded meat. With this recipe, you can recreate that restaurant-quality crunch right at home—whether you go for the classic fried version or a baked option. It’s all about giving you options!

For burrito-style goodness, check out our Carne Asada Burrito or our oh-so-delicious Breakfast Burritos.

Why Our Recipe

  • Go for that restaurant-level crispy fried chimichanga or keep it lighter with the baked option.
  • Use shredded rotisserie chicken or use up whatever shredded beef or pork you have on hand!
  • Just a few pantry staples and some green chiles and you can pack a ton of flavor!
Chimichangas on a platter.

You can easily use up leftover shredded chicken, beef, or pork for the filling. We’ve got lots of options for you! It all comes together with just a few pantry staples and some green chiles to pack in big flavor without a lot of fuss. It’s an easy, crowd-pleasing dinner the whole family will love!

Ingredient Notes

  • Shredded Chicken: Rotisserie chicken is a quick and easy option, but if you have leftover beef or pork, those work just as well! Aim for tender, shredded pieces so they mix well with the seasonings.
  • Onion: Either white or yellow onion works here.
  • Diced green chiles: These come in mild or hot varieties. If you want more heat, go for the hot option, but the mild adds a subtle, flavorful kick too.
  • Spices: These pantry staples create that classic Tex-Mex flavor. Adjust the salt and pepper to your taste, especially if your shredded meat is already seasoned.
  • Flour Tortillas: Burrito-sized tortillas are perfect for rolling up these chimichangas. Look for 10-inch tortillas to get the best results.
  • Refried Beans: For ease, canned refried beans work perfectly. If you want to make it from scratch, go for it! You could also use black beans or pinto beans mashed up as a substitute.
  • Shredded Cheese: Cheddar adds a nice sharpness, but you could use a Mexican cheese blend, Monterey Jack, or even Pepper Jack for extra spice.
  • Vegetable Oil: Make sure to use enough oil to submerge the chimichangas for that crispy, golden exterior. Canola oil also works well for frying.

Don’t forget the toppings!

We can never get enough toppings on our chimichangas! You can’t go wrong with classic toppings like sour cream, guacamole, salsa, or pico de gallo. For a bit of heat, drizzle some hot sauce or add sliced jalapeños or pickled jalapeños. If you love cheese, sprinkle a little extra shredded cheddar or a crumbled Mexican cheese like queso fresco on top.

Overhead view of chimichangas on a serving platter with fresh cilantro and lime juice.

Meat Options

While shredded rotisserie chicken is a convenient choice for chimichangas, you’ve got plenty of other options to mix things up!

  • Sweet Pork: Add a touch of sweetness to your chimichangas with our Slow Cooker Sweet Pork.
  • Chili Lime Beef: Looking for a citrus kick? Swap in Easy Slow Cooker Chili Lime Mexican Beef for a fresh, tangy flavor.
  • Beef Barbacoa: For a Mexican food favorite try our Beef Barbacoa—a perfect choice if you’re craving rich, bold beef flavors.
  • Kalua Pork: Want a Hawaiian-inspired twist? Use our savory Slow Cooker Luau with Kalua Pork for a smoky, melt-in-your-mouth filling.
  • Crispy Carnitas: If you’re after that perfect balance of tender and crispy, try our Killer Crockpot Carnitas. These carnitas crisp up beautifully in chimichangas!
  • BBQ Pulled Pork: Take your chimichangas to a whole new level with Oven BBQ Pulled Pork. It’s a fun way to combine BBQ flavors with a Mexican classic.
  • Honey Chipotle Pulled Pork: Add a sweet and spicy twist with Slow Cooker Honey Chipotle Pulled Pork. The honey and chipotle combination adds a punch of flavor that’s hard to resist.

Storage & Reheating Instructions

Refrigerate leftover chimichangas in an airtight container or tightly wrapped in aluminum foil for up to 3 days.

To freeze for longer storage, wrap each chimichanga individually in plastic wrap or aluminum foil. Place them in a resealable plastic freezer bag or airtight container and freeze for up to 3 months.

Reheat (Oven): To reheat, place chimichangas on a baking sheet and bake in a preheated oven at 350°F for 15-20 minutes, or until heated through and crispy again.

Reheat (Microwave): For a quicker option, microwave chimichangas on a microwave-safe plate in 30-second increments, checking after each round to ensure even heating.

Reheat (Air Fryer): If you have an air fryer, it’s a great option to keep them crispy! Place the chimichangas in the basket and air fry at 350°F for 2-3 minutes, or until warmed through.

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