Homemade Chimichangas – Crispy, Flavor-Packed & Lightened Up

These Homemade Chimichangas offer all the bold Tex-Mex flavor and crispy goodness of the restaurant classic—without the deep-frying or excess oil. Filled with tender shredded chicken, warm spices, and melty cheese, then baked or air-fried to golden perfection, they deliver serious comfort with a lighter touch. Perfect for weeknight dinners, meal prep, or satisfying a takeout craving from the comfort of your own kitchen.

Why You’ll Love This Recipe

Crispy Without Frying: Baked or air-fried for that perfect golden crunch.
Hearty Yet Light: Balanced filling with protein and fiber.
Customizable: Easy to adjust spice, filling, or toppings.
Family-Friendly: Kid-approved and freezer-friendly too.

Ingredients

• 2 cups cooked shredded chicken breast (rotisserie or homemade)
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup salsa (your choice of heat level)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/2 cup shredded reduced-fat cheddar or Monterey Jack cheese
• 6 whole wheat or low-carb flour tortillas (8-inch)
• Cooking spray or olive oil spray
• Optional toppings: plain Greek yogurt, chopped cilantro, diced tomatoes, avocado

Instructions

1. Preheat Oven or Air Fryer

• For oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
• For air fryer: Preheat to 375°F (190°C) if your model requires it.

2. Mix the Filling
In a medium bowl, combine shredded chicken, black beans, salsa, chili powder, cumin, garlic powder, and cheese. Stir until well mixed.

3. Assemble Chimichangas
Spoon the filling evenly into the center of each tortilla. Fold in the sides, then roll tightly like a burrito. Place seam-side down on the baking sheet or in the air fryer basket.

4. Crisp Them Up

• Oven Method: Lightly spray chimichangas with cooking spray. Bake for 18–20 minutes, flipping once halfway through, until golden and crisp.
• Air Fryer Method: Spray with cooking spray and air-fry for 8–10 minutes, flipping halfway, until crispy and heated through.

5. Serve
Top with a dollop of plain Greek yogurt, a sprinkle of cilantro, and fresh chopped tomatoes or avocado slices. Serve with lime wedges and a side salad or rice, if desired.

Nutritional Information (Per Chimichanga, Approximate)

Calories: 280
Carbohydrates: 25g
Fat: 8g
Protein: 24g
Fiber: 5g

Tips for Success

• Use Leftover Chicken: Rotisserie or meal-prepped chicken works great.
• Don’t Overfill: Overstuffing can lead to tearing and messier results.
• Keep It Crisp: Spritz tortillas lightly with oil for a crunchy finish without frying.
• Make It Veggie: Swap chicken for sautéed mushrooms, zucchini, or bell peppers.

Why This Recipe Works

By baking or air frying instead of deep frying, you get all the flavor and texture of a traditional chimichanga while cutting back on calories and excess fat. Using simple, nutritious ingredients keeps the dish hearty but balanced, and it’s easy to customize to your tastes.

These Homemade Chimichangas are a deliciously crispy, protein-packed dinner option that hits all the right notes—bold flavor, satisfying texture, and a lighter profile that fits perfectly into a mindful eating routine. Easy enough for weeknights and tasty enough for guests, this recipe is one to keep on repeat.