If you’ve ever dreamed of a dish that wraps up all the best Tex-Mex flavors into one golden, crispy package, then you’re in for a treat with this Creamy Chicken Chimichangas with Melted Cheddar and Monterey Jack Recipe. Imagine tender shredded chicken enveloped in warm tortillas, bursting with a luscious blend of sour cream, smoky spices, and a dreamy mix of sharp cheddar and Monterey Jack cheeses, all fried to crispy perfection. It’s comfort food with a fiesta twist, perfect for sharing with friends or indulging in a cozy night at home. Every bite offers a perfect balance of creaminess, spice, and melty cheesy goodness that will have you craving more.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to bring together the perfect Creamy Chicken Chimichangas with Melted Cheddar and Monterey Jack Recipe. Each element adds something special, from the tangy salsa and cooling sour cream to the spices that create a warm, inviting depth. The layered cheeses ensure that irresistible melty texture that makes every bite memorable.
- ½ cup salsa (medium): Adds a fresh, tangy kick that balances the richness of the cheese and chicken.
- ½ cup sour cream: Brings creaminess that makes the filling smooth and satisfying.
- ½ cup refried beans: Provides a hearty, slightly earthy layer that helps bind the filling.
- 4 oz. can mild chopped green chiles: Adds subtle heat and vibrant color.
- 2 teaspoons chili powder: Infuses warm, smoky spice.
- 1 teaspoon ground cumin: Delivers a nutty, aromatic earthiness essential for authentic flavor.
- 1 teaspoon garlic powder: Enhances the savory profile of the filling.
- ½ teaspoon onion powder: Adds subtle sweetness and depth.
- ½ teaspoon smoked paprika: Lends a smoky, slightly sweet undertone.
- ½ teaspoon dried oregano: Brings a hint of herbal freshness.
- ½ teaspoon salt: Balances and enhances all the flavors.
- 3 cups shredded cooked chicken (like rotisserie): The star protein with great texture for filling.
- 1 cup freshly shredded Monterey Jack cheese: Melts smoothly, providing a mild, buttery flavor.
- 1 cup freshly shredded sharp cheddar cheese: Adds bold, tangy punch and beautiful color.
- 6 burrito-size flour tortillas: Soft yet sturdy wraps to hold all the delicious filling.
- Vegetable oil (for frying): Necessary for that perfect crispy exterior.
- Optional sides – Chipotle Sauce, Pico de Gallo, Cilantro, Guacamole or avocados: Fresh toppings that elevate the dish with extra layers of flavor and texture.
How to Make Creamy Chicken Chimichangas with Melted Cheddar and Monterey Jack Recipe
Step 1: Prepare the Creamy Filling
Start by combining the salsa, sour cream, and refried beans in a large mixing bowl. Stir in the chopped green chiles along with the chili powder, cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Mix until everything is well incorporated, creating a rich, creamy base bursting with bold Tex-Mex flavors.
Step 2: Add the Chicken and Cheese
Fold in the shredded cooked chicken, Monterey Jack, and sharp cheddar cheese into the creamy mixture. The cheeses will melt beautifully once cooked, creating that irresistible gooey texture inside your chimichangas. Make sure the chicken is evenly coated to ensure every bite is flavorful.
Step 3: Assemble the Chimichangas
Lay out one flour tortilla on a clean surface. Spoon about 1/2 cup of the creamy chicken mixture onto the center of the tortilla. Fold the sides in and then roll it up tightly from one end to the other, ensuring the filling is securely tucked inside. Repeat with the remaining tortillas and filling.
Step 4: Fry Until Golden and Crispy
Heat vegetable oil in a deep skillet or frying pan over medium-high heat, enough to cover the sides of the chimichangas halfway. Carefully place each rolled chimichanga seam-side down into the hot oil. Fry for about 3 to 4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
Step 5: Serve Warm with Tasty Toppings
Serve your chimichangas hot, topped with your favorite sides like chipotle sauce, fresh pico de gallo, chopped cilantro, and rich guacamole or sliced avocados. These toppings add bursts of color, flavor, and freshness to complement the creamy, cheesy filling.
How to Serve Creamy Chicken Chimichangas with Melted Cheddar and Monterey Jack Recipe
Garnishes
Don’t underestimate the power of garnishes! A sprinkle of fresh, chopped cilantro adds that bright pop of herbal freshness. Dollops of cool sour cream or guacamole bring balance and creaminess. If you love a bit of heat, drizzle chipotle sauce or fresh salsa over each chimichanga for an elevated taste experience.
Side Dishes
Pair your chimichangas with classic Mexican sides like Mexican rice or refried beans for a hearty meal. A crisp green salad with lime vinaigrette can cut through the richness, adding a refreshing contrast. Corn on the cob, grilled or with a sprinkle of chili powder and cotija cheese, is another fantastic accompaniment.
Creative Ways to Present
Want to impress your guests? Slice each chimichanga diagonally and fan them out on a platter with small bowls of dipping sauces such as chipotle crema, salsa verde, or queso dip. Layering colors and textures on a rustic wooden board, with fresh lime wedges and jalapeño slices, makes for a festive, inviting display that’s both beautiful and delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Make sure they cool to room temperature before sealing to avoid condensation, which can make the chimichangas soggy.
Freezing
You can freeze the assembled but unfried chimichangas. Wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. When ready to enjoy, bake or fry them directly from frozen, adding a few minutes to cooking time.
Reheating
For the best texture, reheat leftovers in a hot oven at 375°F (190°C) for 10-15 minutes, turning halfway through. This method revives their crispy exterior while warming the creamy, cheesy filling perfectly. Avoid microwaving if possible, as it can lead to a soggy crust.
FAQs
Can I bake the chimichangas instead of frying?
Absolutely! Baking is a great alternative if you want to reduce oil. Brush each chimichanga lightly with oil and bake at 400°F (200°C) for about 20-25 minutes, turning once, until golden and crispy.
What kind of chicken works best for this recipe?
Rotisserie chicken is perfect for ease and flavor, but you can also use leftover cooked chicken or poached chicken breasts shredded into bite-sized pieces.
Can I make the filling spicier?
Definitely! Add extra chopped green chiles or a pinch of cayenne pepper to the filling, or serve with hot salsa and spicy chipotle sauce on the side.
Are flour tortillas essential?
Flour tortillas are preferred because they’re pliable and hold up well during frying. Corn tortillas tend to be more fragile and can break easily, but you can use small soft corn tortillas if you prefer.
What cheese substitutes work if I don’t have Monterey Jack or cheddar?
Mild mozzarella or a mix of other melt-friendly cheeses like Colby or even queso fresco can work well, but the combination of sharp cheddar and Monterey Jack really gives that ideal melty, tangy balance.
Final Thoughts
This Creamy Chicken Chimichangas with Melted Cheddar and Monterey Jack Recipe is a sure way to bring excitement and warmth to your dinner table. It’s satisfying, indulgent, and bursting with those classic flavors that make every bite memorable. Whether you’re cooking for family, friends, or just treating yourself, these chimichangas deliver that perfect cheesy, crispy comfort food you’ll want to come back to again and again. Give it a try—you won’t regret it!
Print
Creamy Chicken Chimichangas with Melted Cheddar and Monterey Jack Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
Enjoy crispy, flavorful Chicken Chimichangas filled with tender shredded chicken, cheese, and a blend of Mexican spices. These deep-fried burritos are served with tangy salsa, creamy sour cream, and fresh accompaniments like pico de gallo, guacamole, and chipotle sauce for a perfect Mexican-inspired meal.
Ingredients
Filling Ingredients
- ½ cup salsa (medium)
- ½ cup sour cream
- ½ cup refried beans
- 4 oz. can mild chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 3 cups shredded cooked chicken (rotisserie preferred)
- 1 cup freshly shredded Monterey Jack cheese
- 1 cup freshly shredded sharp cheddar cheese
Assembly Ingredients
- 6 burrito-size flour tortillas
- Vegetable oil (for frying, enough to deep fry)
Optional Toppings & Sides
- Chipotle sauce
- Pico de gallo
- Cilantro, chopped
- Guacamole or sliced avocados
Instructions
- Prepare the Filling: In a large bowl, combine the salsa, sour cream, refried beans, chopped green chiles, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Mix well until the seasoning is evenly incorporated.
- Add Chicken and Cheese: Stir in the shredded cooked chicken along with the Monterey Jack and sharp cheddar cheeses. Mix until the filling is well combined and cheese starts to meld with the other ingredients.
- Assemble Chimichangas: Lay out the burrito-sized flour tortillas on a clean surface. Distribute the filling evenly among the tortillas, placing it in a line in the center of each tortilla. Fold the sides over the filling and roll tightly to form a burrito shape, ensuring no filling spills out.
- Heat Oil for Frying: Pour vegetable oil into a deep skillet or pan until it is about 2 inches deep. Heat over medium-high heat to approximately 350°F (175°C). Use a thermometer to check the temperature for proper frying.
- Fry the Chimichangas: Carefully place the wrapped chimichangas seam-side down into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use tongs to turn them gently, ensuring even frying. Remove from oil and drain on paper towels to remove excess oil.
- Serve: Serve the crispy chimichangas hot with optional chipotle sauce, pico de gallo, freshly chopped cilantro, and guacamole or sliced avocados on the side for a complete and flavorful meal.
Notes
- Use rotisserie chicken for tender, flavorful shredded chicken or cook your own and shred it finely.
- Adjust spice levels by modifying the amount of chili powder and green chiles to your preference.
- Ensure the oil is at the right temperature before frying to avoid greasy chimichangas.
- For a lighter alternative, bake chimichangas at 400°F (205°C) for 20-25 minutes, turning halfway through until crispy.
- Use fresh cheese for better melting and flavor compared to pre-shredded cheese which may contain anti-caking agents.
