Chicken Chimichangas with Sour Cream are a delicious blend of Tex-Mex comfort and crispy indulgence. A chimichanga is essentially a deep-fried burrito—golden, crunchy on the outside and packed with tender, seasoned chicken on the inside.

This recipe brings together juicy shredded chicken, spices, cheese, and warm tortillas, all fried to a crisp and served with cool, creamy sour cream. It’s an irresistible balance of textures and flavors. Perfect for family dinners, gatherings, or satisfying cravings, these chimichangas taste like something straight from a restaurant, yet they’re surprisingly simple to make at home.

Why I Love This Recipe

I love this recipe because it combines everything I enjoy about Tex-Mex cooking—bold flavors, hearty fillings, and that irresistible crunch. The filling is flavorful without being overly spicy, and the contrast between the crispy tortilla and creamy toppings is incredibly satisfying.

It’s also a fun recipe to prepare, customizable, and perfect for transforming leftover chicken into something exciting. Each bite feels rich, comforting, and homemade, making it a repeat favorite.

Why This Dish Is a Must-Try

This dish is a must-try because it delivers maximum flavor with minimal effort. If you love burritos, tacos, or quesadillas, chimichangas offer a next-level upgrade. They’re crispy, cheesy, and wonderfully creamy when finished with sour cream.

The ingredients are simple and budget-friendly, and you can tailor the filling to suit your taste. Whether you fry them or bake them for a lighter version, they turn out delicious every time. They’re crowd-pleasing, easy to scale, and perfect for quick weeknight dinners or entertaining.

Preparation and Cooking Details

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 6 chimichangas (3–4 servings)
Calories: Approximately 420 calories per chimichanga (varies by toppings and filling)
Course: Main Course
Cuisine: Tex-Mex, American-Mexican

Ingredients

For the Chicken Filling

2 cups shredded cooked chicken
1 cup shredded cheddar or Monterey Jack cheese
1 small onion, finely chopped
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
½ cup salsa or diced tomatoes
¼ cup chicken broth
6 large flour tortillas (8–10 inch)

For Frying

Vegetable oil for frying (enough for shallow or deep frying)

For Serving

Sour cream
Salsa
Guacamole (optional)
Chopped cilantro

Cooking Directions Overview

Prepare the chicken filling, assemble the chimichangas, fry until golden, and serve with a generous dollop of sour cream and toppings of your choice.

Step-by-Step Preparation Method

Step 1: Prepare the Filling

1. Heat olive oil in a skillet over medium heat.
2. Add chopped onions and sauté until soft.
3. Stir in garlic powder, chili powder, cumin, smoked paprika, salt, and pepper.
4. Add shredded chicken, salsa, and chicken broth.
5. Mix well and simmer for 3–4 minutes until the mixture thickens slightly.
6. Remove from heat and stir in the cheese. Let the filling cool slightly.

Step 2: Assemble the Chimichangas

1. Warm the tortillas for easier folding.
2. Place 2–3 tablespoons of filling in the center of each tortilla.
3. Fold in the sides, then roll up tightly like a burrito.
4. Secure with toothpicks if needed.

Step 3: Fry the Chimichangas

1. Heat oil in a deep skillet or pot over medium-high heat.
2. Carefully place chimichangas seam-side down into the hot oil.
3. Fry for 2–3 minutes on each side until golden and crisp.
4. Transfer to paper towels to drain excess oil.
5. Remove toothpicks before serving.

Step 4: Prepare the Sour Cream Topping

Simply place sour cream in a bowl, stir until smooth, and serve chilled.

Step 5: Serve

Arrange chimichangas on a plate and top with sour cream, salsa, cilantro, or any preferred toppings.

How to Serve Chicken Chimichangas

Serve hot and crispy with a generous spoonful of sour cream on top or on the side. Pair them with Mexican rice, refried beans, tortilla chips, or a fresh salad. They also go wonderfully with guacamole, pico de gallo, or queso dip for added richness.

Recipe Tips

Warm tortillas before filling to prevent tearing.
Do not overfill the chimichangas or they may burst while frying.
Use toothpicks to secure the folds—remove before serving.
Drain fried chimichangas on paper towels to keep them crisp.
Keep filling thick to avoid sogginess.
Fry in batches to avoid lowering the oil temperature.

Variations

Baked Chimichangas

Brush with oil and bake at 400°F (200°C) for 20–25 minutes until golden.

Air-Fried Chimichangas

Air fry at 375°F (190°C) for 10–12 minutes, turning halfway.

Spicy Version

Add diced jalapeños, extra chili powder, or chipotle in adobo.

Creamy Chicken Chimichangas

Mix 2–3 tablespoons cream cheese into the filling for extra creaminess.

Veggie Chimichangas

Replace chicken with black beans, corn, sautéed peppers, and cheese.

Cheese-Stuffed Chimichangas

Add a cube of cheese in the center for a melty core.

Freezing and Storage

Refrigeration

Store cooked chimichangas in an airtight container for up to 3 days.
Reheat in the oven or air fryer to retain crispiness.

Freezing

Freeze un-fried chimichangas individually for up to 3 months.
Freeze on a tray first, then transfer to bags or containers.
Fry or bake straight from frozen, adding extra cooking time.
Avoid freezing sour cream separately as it may separate.

Special Equipment Needed

Large skillet or frying pan
Tongs
Mixing bowl
Paper towels
Deep pot (if deep-frying)
Toothpicks
Thermometer (optional for oil temperature)

Frequently Asked Questions

Can I use rotisserie chicken?

Yes, rotisserie chicken works wonderfully and adds extra flavor.

Can I make these ahead of time?

Absolutely. Prepare and freeze before frying for easy meals.

Why are my chimichangas opening while frying?

They may not be tightly wrapped or need toothpicks to secure.

Can I use corn tortillas?

Flour tortillas are best since they fold and fry without breaking.

Can I make them lighter?

Yes, baking or air-frying creates a healthier version while staying crispy.

What cheese works best?

Cheddar, Monterey Jack, or a Mexican blend all work great.

Conclusion

Chicken Chimichangas with Sour Cream combine crispy fried tortillas with a warm, flavorful chicken filling and cool, creamy toppings. This recipe brings the best of Tex-Mex comfort food into your kitchen with simple ingredients and easy steps. Whether fried, baked, or air-fried, these chimichangas always deliver a satisfying meal that’s rich, crunchy, and crowd-pleasing. Perfect for weeknight dinners or entertaining, this dish is a delicious must-try for anyone who loves bold, hearty flavors.