Crispy, stuffed, and deeply satisfying, homemade chimichangas are a hands-on crowd-pleaser that bring Tex‑Mex flavor to your kitchen. I’ve made them both fried and oven‑baked over the years, and this version balances crisp exterior and juicy filling every time. If you want a lighter twist, I often recommend trying a baked chicken chimichangas approach I tested for weeknight dinners.
Why Make This Recipe
- Big, bold flavors: a seasoned meat or bean filling with melted cheese and crisped tortilla edges is deeply satisfying.
- Versatile and family‑friendly: swap proteins or make vegetarian versions with ease.
- Great for make‑ahead meals: assemble now, fry or bake later—perfect for parties.
- Textural contrast: hot, crunchy shell with a tender, saucy interior is a simple technique that feels special.
- Personal insight: I love this recipe because it turns pantry staples into a restaurant‑style plate in under an hour.
In colder months I like serving chimichangas with a bright tomato salsa made from preserved or fresh juice following canning tips I use from this tomato juice canning guide.
Recipe Overview
- Prep time: 20 minutes
- Cook time: 10–15 minutes (per batch frying) or 15–20 minutes baking at 425°F (220°C)
- Total time: 35–45 minutes
- Servings: 4 (two chimichangas per person)
- Difficulty: Easy–Medium
- Method: Pan‑fry for classic crispiness or oven‑bake/air‑fry for a lighter version; assembly and sealing technique are the most important steps.
My Experience Making This Recipe
I tested several tortillas and found 10‑inch flour tortillas work best to wrap a hearty filling without tearing. The main challenge was preventing leaking seams; a quick egg wash and tight roll solved that consistently.
How to Make Homemade Chimichangas
Start by preparing a moist filling—shredded chicken, seasoned ground beef, or spiced beans—mixed with 1–1½ cups shredded cheese and ½ cup salsa or enchilada sauce. Warm 8–10 inch flour tortillas briefly (10–15 seconds per side in a dry skillet) so they fold without cracking, then place about ¾ to 1 cup filling near one edge, fold the sides in, and roll tightly. For frying, heat 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C) and fry 2–3 at a time for 2–3 minutes per side until golden; drain on a wire rack. To bake, brush lightly with oil or spray and bake at 425°F (220°C) on a wire rack set over a sheet for 15–20 minutes, flipping once.
If you like a bright, fresh salsa, make a simple blender salsa using fresh tomato juice—this tomato juice recipe is my go‑to when tomatoes are at their peak.
Expert Tips for Success
- Heat control: maintain frying oil at 350°F with a thermometer; oil that’s too hot will brown outside before heating the filling.
- Tortilla handling: warm tortillas in a damp towel or skillet so they’re pliable and less likely to crack.
- Seal properly: use a beaten egg or a little masa harina slurry to glue seams; press edges firmly to avoid leaks.
- Use a wire rack: draining fried chimichangas on a rack keeps them crisp instead of soggy from resting on paper.
- Technique crossover: the same rolling and frying skills work beautifully for dessert chimichangas like cheesecake chimichangas, so practicing on a small sweet batch can be a fun test run.
How to Serve Homemade Chimichangas
- Classic plate: serve two chimichangas with Mexican rice, refried beans, and a drizzle of crema or sour cream.
- Toppings bar: offer guacamole, pico de gallo, pickled onions, sliced jalapeños, and shredded lettuce for guests to customize.
- Party cups: cut chimichangas into bite sizes and serve with toothpicks and a trio of dips (salsa, queso, cilantro crema).
- Dessert pairing: finish the meal with a sweet crunch like classic homemade English toffee for a festive touch.
Storage and Reheating Guide
Refrigerate cooked chimichangas in an airtight container for up to 3–4 days; keep them separated with parchment if stacking. Freeze wrapped individually in plastic wrap and then in a freezer bag for up to 3 months—thaw overnight in the fridge before reheating. Reheat from chilled in a 375°F (190°C) oven for 12–18 minutes until hot and crisp, or pop individual chimichangas into an air fryer at 350°F (175°C) for 8–10 minutes for best texture.
Recipe Variations
- Gluten‑free: use large gluten‑free flour tortillas or corn tortillas softened and double‑layered to prevent tearing.
- Dairy‑free: swap cheese for a dairy‑free melter or omit cheese and add extra beans for richness.
- Vegetarian: fill with seasoned black beans, roasted sweet potato, corn, and spinach for a hearty veg option.
- BBQ or breakfast: use pulled pork with BBQ sauce or scrambled eggs, chorizo, and potato for a brunch chimichanga.
Nutritional Highlights
- Protein: fillings with shredded chicken or beans provide a solid protein boost per serving.
- Portion control: one chimichanga (about 300–450 kcal depending on filling and frying) is a reasonable main-course portion; serve with salad to balance.
- Allergens: contains wheat (tortillas) and dairy if cheese or crema are used; adapt with GF or dairy‑free swaps as noted.
Troubleshooting Common Issues
- Soggy chimichangas: drain fried chimichangas on a wire rack and avoid stacking; bake on a rack for crispness.
- Tortillas cracking: warm tortillas before rolling and don’t overfill—use ¾ to 1 cup filling for a 10‑inch tortilla.
- Filling too cold: heat fillings to warm (140–160°F) before assembling to reduce fry time and ensure even reheating.
Frequently Asked Questions
Q: Can I make chimichangas ahead and freeze them before cooking?
A: Yes—assemble and freeze wrapped on a baking sheet for 1–2 hours, then store in a freezer bag for up to 3 months. Fry or bake from frozen; add a few extra minutes to cook time and ensure the center reaches 165°F.
Q: Is baking a good alternative to deep‑frying?
A: Absolutely. Baking at 425°F for 15–20 minutes on a wire rack yields a crisp exterior with much less oil. Brushing with a little oil or using an oil spray improves browning.
Q: How do I prevent chimichangas from unrolling while frying?
A: Use an egg wash or a dab of masa slurry to seal the edge and tuck the ends tightly. Pinch seams firmly and place seam‑side down in the oil for the first minute to set.
Q: What are the best tortillas to use for chimichangas?
A: Fresh, pliable 8–10 inch flour tortillas work best because they stretch without tearing and brown evenly. If using corn tortillas, double them and warm thoroughly to prevent breakage.
Homemade Chimichangas
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Deliciously crispy and stuffed, these homemade chimichangas bring Tex-Mex flavor to your kitchen, perfect for a crowd-pleaser meal.
Ingredients
- 8–10 inch flour tortillas
- 1–1½ cups shredded cheese (cheddar or Mexican blend)
- ½ cup salsa or enchilada sauce
- 1–2 cups shredded chicken or seasoned ground beef or spiced beans
- Vegetable oil for frying
Instructions
- Prepare a filling by mixing chicken, beef, or beans with cheese and salsa.
- Warm tortillas briefly in a skillet to make them pliable.
- Place filling near one edge of the tortilla, fold sides in, and roll tightly.
- For frying, heat oil to 350°F (175°C) and fry chimichangas until golden, about 2-3 minutes per side.
- For baking, brush with oil and bake at 425°F (220°C) for 15-20 minutes, flipping once.
Notes
Use a wire rack for draining fried chimichangas to prevent sogginess. Adjust filling to create vegetarian or gluten-free options.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg