This Mini Chimichangas recipe is the perfect dish for anyone who loves tender, seasoned chicken, aromatic onions, a touch of smoky heat from poblano peppers, and the creaminess of melted cheese.
I love this recipe because it's pretty easy to make and kid friendly. You can enjoy it as a snack or meal. I made this for the family and it was such a hit! No chimichanga was left behind.
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These chimichangas were inspired by my Air Fryer Breakfast Burrito recipe, which you've got to try! So, grab your apron as well as the ingredients, and let's make this yummy and healthy mini chimichangas recipe!
Reasons Why You'll Love Mini Chimichangas
Customizable: You can personalize this recipe to suit your personal taste by adding your favorite ingredients like black beans, tomatoes, or your favorite spice mix.
Crispy Texture: Baking the mini chimichangas in the oven makes them healthy, crispy, golden brown, guilt-free, and so very satisfying!
Make-Ahead Convenience: Chimichangas are a perfect make-ahead option. We sometimes like to prepare them in advance and enjoy them throughout the week. They are such a time-saver!
Family-Friendly: This recipe is going to be a hit with family members of all ages. Kids and adults alike will love its delicious flavors and easy-to-eat nature.
Easy Cleanup: Lining your baking sheet with parchment paper or aluminum foil will not only prevent them from sticking but also make cleanup a breeze, allowing you to enjoy your meal without worrying about having to clean up a huge mess.
Shredded Cooked Chicken: The shredded chicken is the main protein source for this recipe. Substitutions could include ground beef, ground turkey, shredded pork, or tofu for vegetarians.
Onion: It adds a layer of aromatic sweetness and deep flavor to the filling. You can substitute onions with shallots or leeks for a milder flavor. For this recipe, I used a red onion, but you can also use your favorite type of onion.
Poblano Pepper: Poblano peppers add a mild, and slightly smoky heat to the recipe. You can substitute with Anaheim peppers, bell peppers, or Cubanelle peppers depending on how spicy you like your food.
Corn Kernels: Corn kernels add a touch of natural sweetness and crunch to the filling. You can use frozen or canned corn instead.
Salsa: Salsa gives the recipe acidity and brightness, as well as a hint of spice to the filling. You can use different types of salsa for this recipe.
Taco Seasoning: Taco seasoning brings a blend of spices to the recipe and helps elevate this dish. Feel free to make your own taco seasoning blend or use store-bought taco seasoning.
Monterey Jack Cheese: Shredded Monterey Jack cheese melts really well and adds creaminess to the chimichangas. You can also use Cheddar, pepper jack, or Mexican cheese blends instead.
Step-By-Step Instructions for Mini Chimichangas
In a large skillet over medium heat, add 1-2 tablespoon olive oil. When the oil is hot, add minced garlic, onion, and diced poblano peppers. Sauté the ingredients for about 4-5 minutes until they become fragrant and slightly soft.
Add in corn kernels and continue cooking for 3 minutes.
Transfer your veggie mixture to a large bowl and add shredded chicken and taco seasoning to it. Mix the ingredients really well. The goal is to coat the chicken evenly.
Add salsa and cheese to the bowl and season the creamy chicken mix with salt and pepper to taste. Mix the ingredients gently so as to combine.
Preheat your oven to 375°F (190°C) and then line a baking sheet with parchment paper, or lightly grease it with cooking spray.
On a clean work surface, place about ¼ cup of chicken filling into the center of each tortilla. Fold the sides in towards the center, and then roll them up burrito style. Place the seam side down on the prepared baking sheet.
Lightly brush your mini chimichangas with olive oil or cooking spray and bake them for 25-30 minutes until they turn crispy and golden brown.
Serve chimichangas warm with avocado dipping sauce, or pico de gallo on the side. Garnish with cilantro, sour cream, and diced avocado if you like.
Mini Chimichangas Tips and Tricks
Preparation is key, so I recommend prepping and measuring all your ingredients before you start cooking.
Be sure to fold and seal the chimichangas tightly to keep the filling from spilling out during baking. You can use toothpicks to help seal them.
Serve your chimichangas with a side of Mexican rice, refried beans, or a fresh salad. You can also customize your filling with your favorite ingredients. Black beans and tomatoes are what we sometimes add to this recipe.
Line your baking sheet with parchment paper for easy cleanup and also leave some space between the chimichangas so that they can cook evenly and crisp up.
Storage and Reheating Instructions
To store your leftover mini chimichangas, I recommend allowing them to cool to room temperature and then placing them in an airtight container before storing them in the fridge for up to 3-4 days.
To keep the chimichangas from freezer burn, I usually individually wrap each chimichanga in plastic wrap or aluminum foil before placing it in the freezer. After that, I place them in an airtight container or resealable freezer bag. You can store frozen chimichangas in the freezer for up to 2-3 months.
To reheat your chimichangas from the fridge, I recommend preheating your oven to 350°F (175°C), arranging the refrigerated chimichangas on a baking sheet and heating them in the oven for 15-20 minutes, or until they are thoroughly heated and crispy.
To reheat your chimichangas from the freezer, I recommend preheating your oven to 350°F (175°C). If your chimichangas are tightly wrapped in foil, they can be reheated directly from the freezer. Simply place them on a baking sheet and bake them for 25-30 minutes, or until they are heated through and crispy in texture.
If you're in a hurry, you can use the microwave. Your mini chimichangas may not be as crispy though. Place one or two chimichangas on a microwave-safe plate and then cover them with a damp paper towel. Microwave them on medium-high heat for 1-2 minutes, or until they are heated through.
Substitution and Addition Ideas
If you don't eat chicken, you can substitute it with ground beef, ground turkey, shredded pork, or even tofu.
Instead of Monterey Jack cheese, you can use cheddar cheese, spicy pepper jack cheese, or a Mexican cheese blend instead.
You can use whole wheat tortillas or egg roll wrappers. Both of these will not work as well as flour tortillas though. If you choose to use corn tortillas for a gluten free option, place the filling in the center of the tortilla and then fold the corn tortilla like a taco, instead of rolling it up like a chimichanga. Use a toothpick to secure it. This will prevent the tortilla from breaking.
I recommend experimenting with different types of salsa like green salsa, tomatillo salsa, or mango salsa.
Instead of buying taco seasoning, you can make your favorite spices or homemade taco seasoning mix. You can also add smoked paprika, chipotle powder, or adobo seasoning for extra flavor.
You can substitute poblano peppers with Anaheim peppers, bell peppers, banana peppers, Cubanelle peppers, or green jalapeños (with their seeds removed).
Are mini chimichangas Mexican?
Interestingly enough, chimichangas were created in the 1920's in Arizona at El Charro Café.
Can I use egg roll wrappers instead of flour tortillas?
Yes, you can use egg roll wrappers as a substitute for flour tortillas in this recipe. I recommend using flour tortillas though, because they are perfect for holding the filling and achieving the classic chimichanga shape.
Can I add cream cheese to the filling?
You can add a little bit of cream cheese to make the chicken filling extra creamy and cheesy.
Can I use beef instead of chicken for this mini chimichangas recipe?
Yes, you totally can! If you're using ground beef, or even thinly sliced steak in the filling, be sure to fully cook it before assembling the chimichangas. I recommend cooking the beef in a skillet over medium-high heat until it's brown and cooked through, then let it cool a little bit before mixing into the filling.
Are mini chimichangas the same thing as deep-fried burritos?
Chimichangas and deep-fried burritos are pretty similar. Chimichangas are normally made with flour tortillas and made crispy by baking or pan-frying them. Deep-fried burritos are usually made with corn tortillas and deep-fried.
How do I fold the tortillas into a close circle shape?
I like to place a few tablespoons of filling into the center of the tortilla and then fold in the sides toward the middle, overlapping slightly to form a tight circle which encloses the filling. Then, I roll it up from the bottom into a burrito shape.
Can I add green chiles to the mini chicken chimichangas?
Absolutely! Diced Hatch green chiles can be added for a nice kick of heat and flavor. Please add them to taste.
Can I use roast beef instead of chicken in the filling?
Yes, shredded roast beef or pork would work well in place of the chicken. Just make sure the meat is very tender before adding it to the filling.
How long will my mini chimichangas last in the fridge?
Uncooked chimichangas can be refrigerated in an airtight container for up to 3 days before baking, and baked chimichangas can be stored in the fridge for 3-4 days.
More Recipes You'll Love
Looking for other easy and delicious recipes? Try these:
- Large skillet
- Mixing bowl
- Baking sheet
- Parchment paper or cooking spray
- Cutting board
- Measuring cups and spoons
For the Filling:
- 3 cups shredded cooked chicken, rotisserie or boiled
- ⅓ cup cup onion, chopped
- 2 cloves minced garlic (about 1 teaspoon)
- ½ cup ½ cup poblano pepper, seeded and diced
- ½ cup corn kernels
- ½ cup red salsa
- 1 packet taco seasoning (about 1 tablespoon)
- 6 ounces shredded Monterey Jack cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoon olive oil
- In a large skillet over medium heat, add 1-2 tablespoon olive oil. When the oil is hot, add garlic, onion, and poblano pepper. Sauté the ingredients for about 4-5 minutes until they become fragrant and slightly soft.
- Add in corn kernels and continue cooking for 3 minutes.
- Transfer your veggie mixture to a large bowl and add shredded chicken and taco seasoning to it. Mix the ingredients really well. The goal is to coat the chicken evenly.
- Add salsa and cheese to the bowl and season the creamy chicken mix with salt and pepper to taste. Mix the ingredients gently so as to combine.
- Preheat your oven to 375°F (190°C) and then line a baking sheet with parchment paper or lightly grease it with cooking spray.
- On a clean work surface, place about ¼ cup of chicken filling into the center of each tortilla. Fold the sides in towards the center, and then roll them up burrito style. Place them seam side down on the prepared baking sheet.
- Lightly brush your mini chimichangas with olive oil or cooking spray and bake them for 25-30 minutes until they turn crispy and golden brown.
- Serve chimichangas warm with avocado dipping sauce, or pico de gallo on the side. Garnish with cilantro, sour cream, and diced avocado if you like.