Mini Chicken Chimichangas: A Beginner’s Guide to a Crispy, Flavorful Mexican Treat
🔥 Mini Chicken Chimichangas are crispy, golden pockets of flavor! These bite-sized delights are filled with juicy, seasoned chicken and melty cheese, then fried (or air-fried) to perfection. Crunchy on the outside, savory on the inside—perfect for dipping, snacking, or serving as a party favorite! 🌮🧀✨
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 16 servings 1x
Ingredients
- 1 (8-ounce) package cream cheese, room temperature
- 1 tablespoon taco seasoning
- 8 ounces Pepper Jack cheese, shredded (about 2 cups)
- 3 cups shredded cooked chicken (rotisserie works well)
- 16–20 soft taco-sized tortillas
- 1 tablespoon butter, melted
- Toppings: sour cream, guacamole, and pico de gallo
Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly spray it with cooking spray to prevent sticking.
Step 2: Prepare the Filling
In a large mixing bowl, combine the softened cream cheese, taco seasoning, shredded Pepper Jack cheese, and shredded chicken. Stir well until all ingredients are evenly incorporated. The mixture should be creamy and hold together well.
Step 3: Assemble the Chimichangas
Lay out a tortilla on a clean surface. Spoon about ¼ cup of the chicken mixture into the center. Fold in the sides, then roll the tortilla tightly from the bottom up to form a small burrito shape. Place the chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
Step 4: Brush with Butter
Lightly brush the tops of the chimichangas with melted butter. This helps them develop a crispy, golden-brown exterior as they bake.
Step 5: Bake Until Golden and Crispy
Bake the chimichangas for 15-20 minutes, or until they turn golden brown and crispy on the outside. If a crispier texture is desired, they can be broiled for an additional 1-2 minutes, but watch closely to prevent burning.
Step 6: Serve with Toppings
Once baked, remove the chimichangas from the oven and let them cool slightly. Serve warm with sour cream, guacamole, and pico de gallo.
Notes
How to Tell When the Chimichangas Are Ready
The best indicator of doneness is their color and texture. They should be golden brown and crispy to the touch. If unsure, gently press on the top with a spatula. They should feel firm rather than soft or doughy.
How to Keep Tortillas from Tearing
If the tortillas are breaking when rolling, they may be too dry. To prevent this, microwave them for 10-15 seconds before assembling. This makes them more pliable and easier to roll without cracking.
Adjusting the Spice Level
For a milder version, swap Pepper Jack cheese for Monterey Jack or mozzarella. If a spicier kick is preferred, add a few dashes of hot sauce or a small amount of finely diced jalapeños to the filling.
Crispier Chimichangas Without Frying
Brushing the tortillas with butter before baking helps create a crispy texture. For an even crispier finish, the chimichangas can be flipped halfway through baking or placed under the broiler for the last couple of minutes.
Using Different Cooking Methods
While baking is the easiest method, chimichangas can also be cooked in an air fryer at 375°F for about 10 minutes, flipping halfway through. They can also be pan-fried in a small amount of oil over medium heat for 2-3 minutes per side until golden and crispy.
Storage and Reheating Tips
If there are leftovers, chimichangas can be stored in an airtight container in the refrigerator for up to three days. To reheat, bake at 350°F for about 10 minutes or air fry at 375°F for 5 minutes. Microwaving is an option but may result in a softer texture.