Homemade Chicken Chimichangas (Baked or Pan Fried!)

These Homemade Chicken Chimichangas are bursting with flavor! Choose to bake for health or pan-fry for that perfect crunch!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

2 cups shredded cooked chicken Use leftover rotisserie chicken or any cooked chicken you have on hand.
1 tablespoon chili powder Adds a warm, spicy flavor.
1 teaspoon cumin Brings a smoky depth.
1 teaspoon paprika For a touch of sweetness and color.
1 teaspoon salt Enhances all the flavors.
1 cup salsa A zesty ingredient that ties everything together.
2 cups shredded Colby Jack cheese Offers a perfect melt and flavor.
2 ounces softened cream cheese Adds richness and creaminess.
2 tablespoons chopped green onions For a fresh, crunchy bite.
1 can refried beans 15-ounce can, creamy and filling.
1 tablespoon olive oil For cooking if you choose the pan-fried method.

In a mixing bowl, combine the shredded cooked chicken, chili powder, cumin, paprika, salt, salsa, shredded Colby Jack cheese, softened cream cheese, and chopped green onions. Mix everything until well combined and creamy.
Take a burrito-sized tortilla and place a generous scoop of the chicken mixture in the center. Spread it slightly to form a rectangle. Fold the sides of the tortilla in and then roll it up tightly from the bottom. Repeat this process for all tortillas.
Preheat your oven to 400°F (200°C). Place the chimichangas seam-side down on a greased baking sheet. Lightly spray the tops with cooking spray for extra crispness. Bake for 20-25 minutes or until golden brown and crispy.
Heat the olive oil in a skillet over medium heat. Add the chimichangas seam-side down and cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
Once cooked, remove the chimichangas from the oven or skillet. Let them cool for a minute before serving. Enjoy with your favorite toppings like sour cream, guacamole, or more salsa!