Mini Chicken Chimichangas are a delightful twist on the classic Mexican favorite, offering all the bold flavors of traditional chimichangas in a bite-sized form.
These crispy, golden parcels are filled with seasoned shredded chicken, cheese, and spices, then either baked or fried to perfection. Perfect as an appetizer, party snack, or even a light meal, mini chicken chimichangas are both fun to eat and easy to prepare.
Their crunchy exterior and savory filling make them an instant crowd-pleaser. Serve them with salsa, guacamole, or sour cream for a flavorful dipping experience that’s sure to satisfy any craving for Tex-Mex cuisine.
Mini Chicken Chimichangas are crispy, golden pockets of deliciousness filled with seasoned shredded chicken, cheese, and a savory mix of spices—all wrapped up in a flour tortilla and pan-fried or baked to perfection.
Perfect as a party appetizer, game-day snack, or even a main course with sides, these little parcels bring bold Tex-Mex flavor in a fun, bite-sized format.
Mini Chicken Chimichangas: An Incredible Ultimate Recipe
Description
Mini Chicken Chimichangas are crispy, golden-fried tortilla rolls filled with a savory blend of shredded chicken, cheese, onions, and Mexican spices.
These bite-sized delights are perfect as party appetizers or a quick weeknight meal.
Wrapped tightly in small flour tortillas, they're pan-fried or baked until crunchy on the outside and deliciously warm and cheesy inside.
Serve them with sour cream, salsa, or guacamole for an irresistible treat. Their crunchy texture and zesty flavor make them a crowd-pleaser for all ages.
Easy to customize and prepare ahead, these mini chimichangas bring big flavor in a small, satisfying package.
Ingredients
For the Chimichangas:
Garnishes and Serving (optional):
Instructions
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Prepare the Chicken Filling
In a medium skillet over medium heat, add olive oil and sauté the diced onion for about 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the shredded chicken, black beans (if using), corn, chili powder, cumin, paprika, salt, and pepper. Cook everything together for 3–4 minutes to allow the flavors to blend.
Once the mixture is hot and well-combined, stir in the salsa or enchilada sauce to moisten the filling. Reduce the heat and let the mixture simmer for another 2 minutes. Finally, turn off the heat and stir in the shredded cheese until it melts into the filling. Set aside to cool slightly before assembling.
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Assemble the Chimichangas
Warm the small tortillas in the microwave for 15–20 seconds so they’re soft and pliable. Take one tortilla and spoon about 2 tablespoons of the chicken mixture into the center. Fold the sides inward, then roll the tortilla from the bottom up tightly to enclose the filling, forming a mini burrito shape. You can secure it with a toothpick if necessary.
Repeat the process with the remaining tortillas and filling. You should get around 10 to 12 mini chimichangas.
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Cook the Chimichangas
ou can either fry, bake, or air-fry them depending on your preference:
A. Shallow Frying (Traditional & Crispier):
Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Once hot, place a few chimichangas seam-side down into the pan. Fry for 2–3 minutes per side or until golden brown and crispy. Remove and drain on paper towels. Repeat with the rest.
B. Baking (Healthier):
Preheat your oven to 400°F (200°C). Place the chimichangas seam-side down on a baking sheet lined with parchment paper. Brush the tops lightly with oil or spray with cooking spray. Bake for 15–20 minutes, flipping halfway through, until golden and crisp.
C. Air Frying (Crispy & Low Oil):
Preheat your air fryer to 375°F (190°C). Lightly spray or brush chimichangas with oil. Air fry in batches for 8–10 minutes, flipping halfway, until crispy and golden brown.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 4g20%
- Cholesterol 35mg12%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Mini Chicken Chimichangas are a fun, bite-sized twist on the traditional Mexican classic. Crispy, golden tortillas filled with seasoned shredded chicken and cheese make them the perfect party appetizer, lunchbox addition, or family dinner treat.
Here's how to make them incredible every time.
Tips for Making the Best Mini Chicken Chimichangas
1. Use Pre-Cooked Chicken for Speed
Rotisserie chicken or leftover grilled/roasted chicken works perfectly. Shred it finely so it mixes well with seasonings and fillings. For extra flavor, toss the chicken with taco seasoning or sauté it briefly with onion, garlic, and cumin.
2. Don’t Overfill the Tortillas
Because they’re mini, it’s tempting to try and pack in more filling, but that leads to bursting during frying or baking. Use 1 to 2 tablespoons of filling per chimichanga to keep them neat and sealed.
3. Choose the Right Tortilla Size
Use 4- to 6-inch flour tortillas for mini versions. They’re soft, flexible, and easy to fold. Warm them slightly before rolling to prevent cracking.
4. Seal the Edges Properly
To avoid filling leakage, tuck in the sides first, then roll tightly. You can secure the seam with a toothpick or brush a little flour paste (flour + water) on the edge to help it stick.
5. Crisp to Perfection
- Frying: Deep-frying yields the crunchiest results. Use neutral oil (like canola or vegetable oil) and fry at 350°F (175°C) for 2–3 minutes until golden.
- Baking: For a lighter version, brush the chimichangas with oil or melted butter and bake at 400°F (200°C) for 15–18 minutes, flipping halfway.
- Air Fryer: Cook at 375°F (190°C) for 8–10 minutes with a light spray of oil.
6. Flavor Boosters for the Filling
Mix-ins like black beans, sautéed onions, corn, jalapeños, or diced green chilies can elevate the taste and texture. A bit of cream cheese or sour cream makes the filling extra creamy and rich.
7. Let Them Rest
After cooking, let chimichangas rest on a wire rack for a few minutes to stay crisp and allow steam to escape. This avoids sogginess.
Serving Tricks to Impress
1. Serve with Dipping Sauces
Mini chimichangas pair beautifully with a variety of dips. Try:
- Sour cream or Mexican crema
- Guacamole
- Pico de gallo or chunky salsa
- Spicy chipotle mayo or jalapeño ranch
Place each in a small bowl or ramekin for a colorful dip platter.
2. Make a Chimichanga Bar
For parties, serve a build-your-own station with assorted fillings (chicken, beans, beef, cheese), mini tortillas, and toppings. Let guests customize and enjoy.
3. Garnish Smartly
Top finished chimichangas with chopped cilantro, diced tomatoes, crumbled queso fresco, or a light drizzle of sour cream. It adds color, freshness, and flavor.
4. Keep Warm While Serving
If you're serving a crowd, keep batches warm in a 200°F (95°C) oven. Place them on a wire rack over a baking tray to prevent sogginess.
5. Pair with Sides
Turn your chimichangas into a meal with sides like:
- Mexican rice or cilantro lime rice
- Refried beans or black bean salad
- Corn salad or elote (Mexican street corn)
6. Mini Means More
Since they’re bite-sized, plan on 3–4 per person as an appetizer or 6–8 per person for a meal. They’re addictive, so make extras!
7. Freeze for Later
You can make a big batch, freeze them before cooking, and bake or air-fry directly from frozen. Great for busy weeknights or unexpected guests.
Serving Suggestions
Serve these crispy mini chicken chimichangas with a side of guacamole, salsa, and sour cream. Garnish with chopped cilantro and lime wedges for a zesty kick. For a more filling meal, pair them with Mexican rice, refried beans, or a fresh corn salad.
These also make an excellent appetizer or party platter item—just stack them on a tray and let guests dip them in their favorite sauces!
Recipe Tips
- Make it Spicy: Add diced jalapeños or a pinch of cayenne to the filling.
- Cheese Options: Feel free to use pepper jack, queso fresco, or even cream cheese for a creamier filling.
- Tortilla Type: Stick to flour tortillas—corn tortillas tend to crack when folding or frying.
- Meal Prep: You can assemble them in advance and store them in the fridge for up to 2 days before baking or frying.
- Freezing: Uncooked chimichangas can be frozen. Wrap tightly in foil or plastic wrap, and store in a freezer-safe bag. When ready, thaw in the fridge and bake or air fry as instructed.
Final Thoughts
Mini Chicken Chimichangas are a crowd-pleasing favorite that’s easy to make, endlessly customizable, and incredibly satisfying. Whether you choose to fry them for maximum crunch or bake them for a lighter version, the result is always delicious. Make a big batch and watch them disappear in minutes!
Mini Chicken Chimichangas are versatile, crispy, and packed with flavor.
Whether you fry them golden or bake them for a healthier option, the secret lies in balanced seasoning, proper rolling, and serving them with fresh dips and garnishes. These little bundles of joy are sure to be the star of your table!
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Frequently Asked Questions
What are Mini Chicken Chimichangas?
Mini Chicken Chimichangas are a bite-sized version of the traditional Mexican dish. They consist of small flour tortillas filled with shredded chicken, cheese, beans (optional), and seasonings.
The tortillas are folded into small parcels and then either deep-fried or baked until golden and crispy. They're perfect as appetizers, snacks, or party food.
Can I bake instead of fry them for a healthier version?
Yes! While traditional chimichangas are deep-fried for extra crispiness, baking is a healthier alternative.
Simply brush or spray the mini chimichangas with oil and bake them at 400°F (200°C) for about 15–20 minutes, turning halfway through, until golden brown. They’ll still be crispy but with much less oil.
What fillings can I use besides chicken?
Mini chimichangas are very versatile. Aside from seasoned shredded chicken, you can use ground beef, pulled pork, or even a vegetarian mix like black beans, corn, peppers, and cheese. For a twist, try adding rice, salsa, or jalapeños for added texture and flavor.
Can I make Mini Chicken Chimichangas ahead of time?
Absolutely! Assemble them ahead of time and store them in the fridge (for up to 24 hours) or freeze them for longer storage.
When ready to cook, bake or fry them directly from the fridge or thawed from frozen. They’re great for meal prep, parties, or quick snacks.
