Name: Spicy Chicken Chimichangas Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 1 pound chicken breast (boneless, skinless, cut in cubes); 1 medium onion (chopped); 2 cloves garlic (minced); 1 medium jalapeno (seeded and chopped); ½ tablespoon chili powder; ½ teaspoon cayenne pepper; ½ tablespoon garlic powder; ½ tablespoon all-purpose flour; 1 ½ cups chicken broth (plus extra if necessary); 2 tablespoon red wine vinegar; 15 ounce pinto beans (drained and rinsed, 1 can); 2 tablespoon lime juice (freshly squeezed); ¼ cup fresh cilantro (chopped); ½ cups vegetable oil (or more if needed); 12 large flour tortillas (warmed); 1½ cups Monterey Jack cheese (shredded); 1 cup iceberg lettuce (chopped); ½ cup salsa; ½ cup sour cream; ½ cup tomatoes (diced)

If you love bold flavors wrapped in a crispy, golden shell, then this Spicy Chicken Chimichangas Recipe is about to become your new favorite meal. These fried beauties are bursting with a savory chicken and pinto bean filling that’s sure to satisfy every craving.

Four browned burritos are laid side by side on a bed of chopped green lettuce on a white oval plate. Each burrito is topped with a line of red salsa in the center, fresh diced red tomatoes, and a drizzle of white sauce that runs lengthwise. The dish is garnished with small green cilantro leaves scattered over the tops. Two lime wedges are placed on the green lettuce on the left side of the plate. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Chicken Chimichangas Recipe
Top Tip
How to Serve Spicy Chicken Chimichangas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Chicken Chimichangas Recipe

Why You'll Love This Recipe

I honestly can’t get enough of these spicy chicken chimichangas. Every time I make them, the whole kitchen smells incredible, and the crispy exterior paired with the juicy, flavorful filling never disappoints.

Perfect Crispy Texture: Deep frying at 325°F gives you that irresistible crunch without excess grease.
Flavor-Packed Filling: The combination of chili powder, jalapeno, and lime juice creates a vibrant, spicy kick.
Easy to Customize: Swap chicken for beef, pork, or even rotisserie chicken – whatever you prefer.
Great for Meal Prep: You can assemble and freeze them ahead of time and fry when ready.

Ingredients & Why They Work

Gathering quality ingredients really makes a difference here – fresh jalapenos for that punch, warm tortillas for easy folding, and pinto beans that add creamy texture. Make sure to warm your tortillas before assembling to avoid cracking!

Flat lay of a small white ceramic bowl of golden vegetable oil, a large boneless skinless chicken breast cut into cubes, a medium white onion chopped, two cloves of garlic peeled and whole, one medium green jalapeno pepper seeded and chopped, small white ceramic bowls each holding bright red chili powder, deep red cayenne pepper, pale beige garlic powder, and fine all-purpose flour, a small white ceramic bowl filled with rich brown chicken broth, a small white ceramic bowl of dark red red wine vinegar, a small white ceramic bowl of glossy tan pinto beans, a small white ceramic bowl of fresh lime juice, a small bunch of fresh green cilantro leaves, stacked large warm flour tortillas, a small white ceramic bowl piled with shredded creamy Monterey Jack cheese, chopped pale green iceberg lettuce, a small white ceramic bowl of chunky red salsa, a small white ceramic bowl of smooth white sour cream, and diced ripe red tomatoes arranged symmetrically and fresh, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: Essential for cooking the chicken and frying your chimichangas to crispy perfection.
Chicken breast: Lean and tender, it soaks up the spices wonderfully and cooks quickly.
Onion: Adds sweetness and depth to the savory filling.
Garlic: Brings that classic aromatic punch every Mexican-inspired dish needs.
Jalapeno: Adds just the right level of heat without overpowering.
Chili powder, cayenne pepper, garlic powder: These spices layer in warm, smoky, and spicy flavors.
All-purpose flour: Helps thicken the filling so it’s not too runny when you fill your tortillas.
Chicken broth: Keeps the filling juicy and flavorful as it simmers down.
Red wine vinegar: Adds a subtle tang that brightens the whole dish.
Pinto beans: Bring creaminess and protein, complementing the chicken beautifully.
Lime juice: Freshly squeezed for that essential citrus pop.
Cilantro: The fresh herb that ties everything together with brightness.
Large flour tortillas: Soft and pliable, these are perfect for wrapping all that delicious filling.
Monterey Jack cheese: Melts wonderfully inside making every bite gooey and rich.
Iceberg lettuce, salsa, sour cream, diced tomatoes: The classic toppings that add freshness and coolness to balance the heat.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Spicy Chicken Chimichangas Recipe is how easily it adapts to your tastes and pantry. Whether you love it extra spicy, prefer a different protein, or want to lighten it up, there’s so much room to make it your own!

Spice it up: If you like things smokier, try adding a bit of chipotle powder instead of cayenne. I once added extra jalapeños and a pinch of smoked paprika, and it gave these chimichangas a beautiful smoky kick that was unforgettable.
Protein swaps: I love using shredded rotisserie chicken for a time-saving twist. It’s already juicy and tender, and it mixes perfectly with the spices. You can also use slow-cooked shredded beef or pork for a heartier option.
Vegetarian version: For a meatless version, swap the chicken for sautéed mushrooms and add corn for sweetness. Pinto beans stay in to keep it hearty, and I toss in extra cilantro and lime to brighten the flavors.
Bake instead of fry: When I wanted to keep things a bit lighter, I brushed the assembled chimichangas with melted butter and baked them at 425°F for about 20 minutes. They came out crispy and golden without the oil mess.
Make ahead and freeze: I’ve made batches ahead of time, wrapped tightly, and frozen them before frying. When you’re ready, just thaw in the fridge overnight and fry as usual — super convenient for busy nights.

Step-by-Step: How I Make Spicy Chicken Chimichangas Recipe

The image shows four burritos placed on a wooden surface with some scattered chopped lettuce around them. One burrito is cut in half front and center, revealing three layers inside: a bottom layer of cooked chicken, a middle layer of melted cheese, and a top layer of tomato salsa mixed with herbs. Each whole burrito has a light brown, lightly toasted tortilla wrapped tightly. On top of all burritos, there is a drizzle of white sauce and a spoonful of chunky red salsa with bits of tomato and cilantro. A wedge of lime is placed near the front burrito, adding a fresh touch. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sizzle the Chicken and Aromatics

Start by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add your cubed chicken breasts. I stir the chicken occasionally, letting it brown nicely for about 5 to 7 minutes — you’ll notice the pink fade and a little golden color develop, which is perfect. Then, add the chopped onion, minced garlic, and jalapeño. Cook these together for 3 to 4 minutes until the onions become soft and translucent. The aroma here really builds anticipation!

Step 2: Spice It Up and Simmer

Now it’s time to add your spices—chili powder, cayenne pepper, garlic powder—and the all-purpose flour. Toss everything well so the chicken pieces get a nice coating. Stir frequently as you cook for 2 to 3 minutes; this step helps deepen the flavor and slightly thickens the sauce. Next, pour in 1½ cups chicken broth along with 2 tablespoons of red wine vinegar to deglaze the pan, scraping up those tasty browned bits. Reduce the heat to medium-low and let it gently simmer for about 10 minutes, letting most of the liquid reduce to a rich, flavorful base.

Step 3: Add Beans, Lime, and Fresh Cilantro

Stir in the drained pinto beans, 2 tablespoons of freshly squeezed lime juice, and half of your chopped cilantro. Cook everything together for another 3 minutes until the beans are warmed through. This part keeps the filling hearty and fresh, with a nice zing from the lime. The cilantro adds that subtle herbal lift that makes the mixture truly sing.

Step 4: Heat Your Oil and Prepare Tortillas

In a large, deep skillet, pour in vegetable oil to about half an inch deep and heat it to 325°F. I like using a candy or deep-fry thermometer to keep track of the temperature — it’s key for crispy, perfectly cooked chimichangas without oily sogginess or burning. While the oil heats, warm your tortillas in the microwave for a few seconds so they become pliable and easier to fold without cracking.

Step 5: Assemble Your Chimichangas

Lay a warmed tortilla flat, then spoon about ¾ cup of the chicken and bean mixture onto the center. Sprinkle 2 tablespoons of shredded Monterey Jack cheese right on top. Now comes the folding dance: fold one edge over the filling, then fold in the two sides, and roll it tightly to form a neat, sealed burrito shape. Repeat this for all 12 tortillas — I find it helps to keep a small bowl of water nearby to moisten the edges for better sealing.

Step 6: Fry to Golden Perfection

Carefully lower 4 chimichangas into the hot oil at a time — don’t overcrowd the pan or the temperature will drop. Fry each side for about 2 minutes until golden brown and crispy, using tongs to gently turn them over. They’ll puff slightly as the cheese melts inside, which is always a satisfying sight. Remove chimichangas and place them on a wire rack to drain and keep that crispy exterior intact.

Step 7: Serve and Garnish with Fresh Toppings

To serve, make a bed of chopped iceberg lettuce on each plate and spoon some salsa over the top. Place your hot, crispy chimichangas on the bed of lettuce, and then add dollops of sour cream and extra salsa. Finish by sprinkling diced tomatoes and the remaining cilantro for a fresh, colorful garnish. Serve immediately to enjoy the delightful contrast between scorching hot filling and cool toppings.

Top Tip

These little insights can really elevate your Spicy Chicken Chimichangas Recipe from good to unforgettable. Let me share some personal kitchen wisdom that helped me master the perfect crispy, flavorful chimichanga every time.

Warm Your Tortillas First: I always microwave the flour tortillas briefly before filling and rolling them. It makes them so much more flexible and prevents cracking, which means no messy filling explosions during frying.
Manage Moisture in the Filling: If your chicken and beans mixture seems too watery, I learned to scoop out the excess liquid with a slotted spoon. This simple step stops soggy chimichangas and keeps that perfect crispy shell.
Maintain the Oil Temperature: Keeping the oil steady at 325°F is key. I use a thermometer every time because too cool means greasy chimichangas and too hot burns the outside before the inside heats through.
Don’t Overstuff: It’s tempting to pack in a ton of filling, but I discovered that rolling with about ¾ cup filling plus cheese is just right—easy to seal, fry, and eat without rupture.

How to Serve Spicy Chicken Chimichangas Recipe

The image shows a white tortilla placed flat on a wooden surface with a layer of cooked meat mixed with green herbs in the center, topped with a generous pile of shredded white cheese. In the next part, two woman's hands are gently folding the tortilla from the sides over the filling, creating a pocket shape. The wooden surface has a rich brown texture with knots visible, providing a warm contrast to the pale tortilla and cheese. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For serving, I love making a colorful plate by layering chopped iceberg lettuce as a base, then spooning fresh salsa over it for a bright burst of flavor. A dollop of sour cream adds creamy coolness that balances the spice perfectly. Sprinkle diced tomatoes and fresh cilantro on top for that fresh, vibrant finish every time.

Side Dishes

Pair your chimichangas with simple sides like Mexican rice, refried beans, or a crisp jicama salad for refreshing crunch. A zesty guacamole or fresh corn salad also complements the spicy filling beautifully, making the meal feel complete and satisfying.

Make Ahead and Storage

Storing Leftovers

Place any leftover chimichangas in an airtight container and store them in the refrigerator for up to 3 days. To preserve crispiness, avoid stacking them while still warm; instead, let them cool on a wire rack before storing.

Freezing

You can assemble the chimichangas ahead of time and freeze them before frying. Wrap each chimichanga tightly in plastic wrap, then place them in a freezer-safe bag or container. When ready to enjoy, thaw overnight in the fridge and fry as directed for fresh, crispy results.

Reheating

For reheating, I recommend using the oven or an air fryer to retain that irresistible crunch. Heat at 350°F for about 10 to 15 minutes until warmed through and crispy again. Microwaving tends to soften the tortilla and reduce the crisp texture.

Frequently Asked Questions:

Can I bake chimichangas instead of frying them?

Absolutely! For a lighter option, brush your assembled chimichangas with melted butter and bake at 425°F for 15 to 20 minutes until they turn golden and crispy.

What can I use if I don’t have pinto beans?

You can substitute black beans or kidney beans—they’ll work well in the filling and add similar texture and flavor.

How spicy is this recipe?

The recipe has a nice kick from jalapenos, chili powder, and cayenne pepper, but it’s adjustable. Reduce or omit the cayenne if you prefer a milder flavor.

Can I use leftover cooked chicken?

Yes! Shredded rotisserie or leftover cooked chicken is a great shortcut. Just mix it with the other filling ingredients and proceed with assembly.

Final Thoughts

Making Spicy Chicken Chimichangas at home is such a rewarding experience—the crispy, golden exterior giving way to a zesty, savory filling is pure comfort food magic. With a few helpful tips and simple sides, this recipe can turn any dinner into a festive Mexican-inspired celebration. I hope you have as much fun making and savoring these as I do!