If you’re a fan of Tex-Mex cuisine, then Creamy Chicken Chimichangas are a must-try comfort food classic. These golden, crispy flour tortillas are filled with a creamy, cheesy chicken mixture, then either baked or pan-fried to perfection. The filling is rich and flavorful, the exterior crisp and flaky, and when topped with sour cream, guacamole, or salsa, it becomes an irresistible, restaurant-quality meal you can easily make at home.
What sets this version apart is the creamy chicken filling, made with cream cheese, sour cream, shredded chicken, and bold southwestern spices. It’s a dish that satisfies all cravings — cheesy, savory, slightly spicy, and ultra-comforting. Whether you serve it as a weeknight dinner or to impress guests at your next casual gathering, this recipe delivers in flavor, texture, and presentation.
Recommended Kitchen Tools
Creating creamy chicken chimichangas at home doesn’t require a professional kitchen, but having the right tools helps streamline the process. Here’s what you’ll need:
- Large Skillet – For preparing the chicken filling and crisping the chimichangas.
- Mixing Bowl – To combine the creamy filling ingredients.
- Measuring Cups and Spoons – For accuracy with spices and sauces.
- Wooden Spoon or Spatula – For stirring the filling mixture.
- Tongs – To flip the chimichangas if pan-frying.
- Oven or Air Fryer – For baking or crisping if you prefer a lighter method.
- Baking Sheet (if baking) – Lined with foil or parchment for easy cleanup.
- Paper Towels – For draining if pan-frying.
Ingredients
This recipe serves 6 and can easily be doubled for larger families or freezing.
For the Creamy Chicken Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 4 oz (115 g) cream cheese, softened
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles (mild or hot)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For the Chimichangas:
- 6 large flour tortillas (10-inch)
- 2 tablespoons butter or oil (for brushing or frying)
- Optional: additional shredded cheese for topping
For Serving (Optional but Recommended):
- Sour cream
- Salsa or pico de gallo
- Guacamole or sliced avocado
- Fresh cilantro
- Jalapeño slices
- Shredded lettuce
- Lime wedges
Preparation
Step 1: Prepare the Filling
In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, shredded cheeses, green chiles, and all spices. Mix until the filling is creamy and well-blended.
Taste and adjust seasoning with salt and pepper as needed. If you like it spicier, add a pinch of cayenne or a few dashes of hot sauce.
Step 2: Assemble the Chimichangas
Lay a tortilla flat and spoon about ½ cup of the chicken mixture onto the lower third. Fold in the sides, then roll up tightly like a burrito.
Repeat with the remaining tortillas and filling. Keep them seam-side down while assembling to prevent unrolling.
Step 3: Cook the Chimichangas
Option 1 – Pan-Fried (Traditional):
Heat a large skillet over medium heat and add a light layer of oil or a pat of butter. Place chimichangas seam-side down and cook for 2–3 minutes per side until golden brown and crispy. Use tongs to rotate and ensure even browning.
Option 2 – Oven-Baked (Lighter):
Preheat oven to 400°F (200°C). Place the assembled chimichangas seam-side down on a greased or parchment-lined baking sheet. Brush the tops lightly with melted butter or oil. Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
Option 3 – Air Fryer (Healthier & Crisp):
Preheat air fryer to 375°F (190°C). Spray or brush chimichangas with oil and place in a single layer in the air fryer basket. Air fry for 10–12 minutes, flipping once, until crisp and golden.
Step 4: Serve
Serve warm with your favorite toppings — sour cream, salsa, guacamole, or a drizzle of queso. Add rice, beans, or a salad on the side for a complete Tex-Mex feast.
FAQ
Can I use leftover chicken?
Absolutely! This recipe is perfect for using rotisserie chicken or leftovers. Just shred and mix with the creamy filling.
Can I make these ahead of time?
Yes! Assemble the chimichangas and store them in the fridge (uncooked) for up to 24 hours, or freeze them individually. To cook from frozen, add a few extra minutes to baking or air-frying times.
Can I freeze Creamy Chicken Chimichangas?
Yes. Wrap each uncooked chimichanga tightly in plastic wrap or foil, then freeze. When ready to eat, bake from frozen at 375°F (190°C) for about 30–35 minutes or until heated through and crispy.
What cheese works best?
A mix of cheddar and Monterey Jack gives both bold flavor and meltiness. You can also use Pepper Jack for extra spice or queso blanco for a milder option.
Can I make them vegetarian?
Definitely. Substitute chicken with sautéed mushrooms, black beans, corn, or a combination for a meatless option.
How do I keep them from unrolling while cooking?
Always place the seam side down first in the pan or on the baking sheet, and make sure the filling isn’t too close to the edges when rolling.
Conclusion
Creamy Chicken Chimichangas bring the bold, crave-worthy flavors of Tex-Mex cuisine right into your kitchen — no takeout required. With their crispy exterior, gooey cheesy filling, and rich, creamy chicken, they’re the ultimate comfort food that’s as fun to eat as it is easy to prepare.
Perfect for busy weeknights, family dinners, or freezer meals, these chimichangas offer endless possibilities for customization and make a satisfying centerpiece to any meal. Whether you choose to pan-fry them for that classic crisp or bake them for a lighter version, they’ll still turn out golden, gooey, and full of flavor.
