Easy Mini Chimichangas Stuffed with Spicy Buffalo Chicken

Craving something crispy, spicy, and seriously satisfying? These Buffalo Chicken Mini Chimichangas deliver all the flavor of your favorite wings, wrapped up in a golden, crunchy shell.

These mini chimichangas are small enough to be hand-held, they're easy to fry, and perfect for game day or parties. With shredded rotisserie chicken, spicy buffalo sauce, melty cheese, and all your favorite toppings, these mini chimis are the kind of comfort food that disappears fast!

These mini chimichangas were inspired by this low-carb buffalo chicken dip, and I've even used that dip as the filling here which works great (especially if you have leftovers)! These also pair well with an appetizer that'll cool things down, like these bacon-wrapped pickles.

Ingredients

• 1 rotisserie chicken, meat removed and shredded (about 3-4 cups)
• 16 8-inch flour tortillas (or use 8 large tortillas for regular-sized chimichangas)
• 1 (16-ounce) can red enchilada sauce
• 1 bottle Frank's RedHot® Sauce (original, 12 oz size recommended)
• 2-3 cups shredded Mexican-blend cheese
• Canola oil, for frying (enough for 2 inches of depth in your skillet)
• Optional toppings: Crumbled blue cheese, diced celery, sliced green onions, sour cream

Instructions

1. Prepare the filling: In a medium mixing bowl, mix together the enchilada sauce and Frank's RedHot® sauce (or your favorite buffalo wing sauce), reserving one cup of sauce for dipping later. Add the shredded rotisserie chicken to the bowl and toss to combine (make sure the chicken is completely coated).
2. Assemble the mini chimichangas: Lay a tortilla flat and spoon a small amount of the buffalo chicken mixture into the center. Sprinkle with the shredded cheese. Fold the sides in, then roll it tightly like a burrito. Repeat with the remaining tortillas.
3. Heat the oil: Pour the canola oil into a deep skillet or Dutch oven until it's about 2 inches deep. Heat the oil to 375°F. (Use a thermometer if possible for best results.)
4. Fry the chimichangas: Working in batches, carefully lower a few mini chimichangas into the hot oil. Fry for 2-3 minutes per side, or until they're golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.
5. Drain and keep warm: Transfer the fried chimichangas to a paper towel-lined plate to drain. You can keep them warm in a 200°F oven while you finish frying the rest.
6. Add your toppings and serve: Serve warm, topped with crumbled blue cheese, diced celery, sliced green onions, and a drizzle of sour cream or ranch, if desired.

Alternate Cooking Methods (Skip the Frying!)

Air Fryer Mini Chimichangas: Skip the oil and brush the rolled chimichangas lightly with oil or spray with cooking spray. Air fry at 375°F for 8-10 minutes, flipping halfway, until golden and crisp.
Baked Mini Chimichangas: For a lighter option, place assembled chimichangas on a baking sheet, brush with oil, and bake at 400°F for 20-25 minutes, flipping once halfway through.

Tip: You can make these as enchiladas if you'd like! After step 2, place the filled tortillas in a baking dish and pour the remaining sauce over the top to cover. Top with more cheese and bake in a 375 degree oven for 30 minutes, or until heated through and bubbling. Add the same toppings and serve them immediately.

Substitutions

• Rotisserie chicken: Use any cooked, shredded chicken you have on hand (leftover baked chicken or poached breasts work great). You can also swap in ground chicken or even pulled pork.
• Flour tortillas: You can use low-carb, gluten-free, or whole wheat flour tortillas if preferred. Just make sure they're soft and pliable to avoid cracking.
• Frank's RedHot® Sauce: Any buffalo-style hot sauce will work, but Frank's gives the most classic flavor. For a milder version, use less hot sauce and add a bit of ranch or cream cheese to the filling.
• Mexican-blend cheese: Cheddar, Monterey Jack, pepper jack, or a mix of your favorites can be used instead.
• Canola oil: Any neutral high-heat oil like vegetable, peanut, or avocado oil will work for frying.
• Toppings: Not a fan of blue cheese? Swap it for ranch dressing or skip it altogether. Add shredded lettuce, diced tomatoes, or avocado for extra crunch and flavor.

Variations

• Creamy Buffalo Chicken: Mix a few ounces of softened cream cheese or a dollop of sour cream into the buffalo chicken filling for a creamier texture and milder heat.
• Spicy Kick: Add diced jalapeños, hot pepper jack cheese, or a few dashes of cayenne pepper to turn up the heat.
• Vegetarian Option: Substitute shredded jackfruit or sautéed mushrooms and black beans for the chicken, and toss with buffalo sauce and cheese.
• Buffalo Ranch Version: Stir some ranch seasoning or dressing into the filling for a buffalo-ranch flavor combo that's always a hit.

Equipment Needed

• Medium mixing bowl
• Spoon or spatula (for stirring and assembling)
• Tongs (for handling chimichangas while frying)
• Large skillet or Dutch oven (for frying)
• Deep-fry thermometer (recommended for accurate oil temperature)
• Paper towels (for draining excess oil)
• Baking sheet (optional, for keeping chimichangas warm in the oven)
• Oven-safe dish (if making enchilada-style or baked version)
• Air fryer (optional, if using that method)
• Measuring cups and spoons

Storage & Reheating

Refrigerator: Store leftover mini chimichangas in an airtight container in the fridge for up to 4 days. Line the container with a paper towel to help absorb moisture and keep them from getting soggy.

Freezer: Let the chimichangas cool completely, then wrap them individually in foil or plastic wrap. Place them in a freezer-safe bag or container and freeze for up to 2 months. Great for make-ahead snacks or quick game-day appetizers!

Reheating:

• Oven: Reheat at 375°F for 10-15 minutes, or until heated through and crispy again.
• Air Fryer: Air fry at 375°F for 5-7 minutes or until hot and crispy.
• Microwave: Use only if needed (chimichangas will be soft, not crisp). Microwave for 1-2 minutes until heated through.

Frequently Asked Questions

Delicious Recipes Using Buffalo Sauce

Pairings

These are my favorite dishes to serve with mini chimichangas:

Continue to Content

Buffalo Chicken Mini Chimichangas

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Tender chicken, spicy buffalo sauce and a fried-until-perfectly-crispy shell. These Buffalo Chicken Chimichangas are the ultimate comfort food! Makes 16 mini-chimichangas, or use larger tortillas for 8 regular-sized.

Print

Ingredients

• 1 rotisserie chicken, meat removed and shredded
• 16 8-inch tortillas
• 1 16-ounce can red enchilada sauce
• 1 regular-sized bottle Franks Red Hot Sauce (not the mini size)
• 2-3 cups shredded mexican-blend cheese
• canola oil, for frying
• toppings: blue cheese crumbles, diced celery, sliced green onions, sour cream

Instructions

1. Mix together enchilada sauce and hot sauce. Reserve about 1 cup for dipping later. Add the chicken to the bowl and mix it well.
2. Place a small amount of chicken mixture on a flour tortilla. Sprinkle with some cheese and fold it up tightly, burrito style.
3. Put enough oil in a large skillet so that it’s at least two inches deep. Heat the oil to 375 degrees.
4. Fry the chimichangas in batches until they're golden brown on both sides, taking care not to overcrowd the pan (the oil temp will drop if pan is too full). Drain on paper towels.
5. The mini chimichangas can be kept warm in a 200 degree oven for up to 30 minutes.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 775Total Fat: 39gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 132mgSodium: 1445mgCarbohydrates: 61gNet Carbohydrates: 57gFiber: 4gSugar: 5gProtein: 44g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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