Description
Crispy, golden tortillas filled with seasoned chicken, cheese, and beans, then deep-fried to perfection. Serve with your favorite salsa and sour cream for a fun, delicious meal.
Ingredients
For the Chicken Chimichangas:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese or Mexican cheese blend
- ½ cup sour cream (optional for added richness)
- 1 can (4 oz) diced green chilies (optional)
- 1 cup refried beans (optional)
- 6–8 large flour tortillas (softened if necessary)
- Vegetable oil for frying
- Optional toppings: salsa, guacamole, shredded lettuce, sour cream, diced tomatoes
Instructions
Start by heating the olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until the vegetables soften. Add the minced garlic and cook for an additional minute, allowing it to become fragrant.
Next, add the shredded chicken to the skillet and mix in the chili powder, cumin, paprika, cayenne pepper (if using), and a pinch of salt and pepper. Stir well to combine, letting the chicken absorb the flavors. If you’re adding diced green chilies or refried beans, mix those in now as well. Cook for another 5-6 minutes, ensuring everything is well heated through.
Once the filling is well combined, remove it from heat and stir in the shredded cheese and sour cream (if using) to create a creamy, cheesy mixture.
To make wrapping the chimichangas easier, heat the tortillas in a dry skillet for about 10-15 seconds on each side or microwave them for 20-30 seconds wrapped in a damp paper towel. This softens the tortillas and makes them more pliable, which prevents tearing when you roll them up.
Lay one tortilla flat on a clean surface. Spoon about ¼ to ½ cup of the chicken filling in the center of the tortilla. Fold in the sides of the tortilla, then roll it up tightly from the bottom, ensuring the filling is securely wrapped inside.
Repeat this process for the remaining tortillas and filling.
Heat vegetable oil in a large skillet over medium-high heat. You’ll need enough oil to cover the bottom of the skillet by about 1-2 inches. Once the oil is hot (you can test by dropping a small piece of tortilla in—if it sizzles, it’s ready), carefully add the chimichangas to the skillet, seam side down.
Fry the chimichangas for about 2-3 minutes on each side, or until golden brown and crispy. Use tongs to turn them carefully to ensure they cook evenly on all sides.
Once fried, remove the chimichangas from the skillet and place them on a plate lined with paper towels to drain excess oil.
If you prefer to bake your chimichangas instead of frying, preheat your oven to 375°F (190°C). Place the filled and rolled chimichangas on a baking sheet. Lightly brush them with vegetable oil or spray with cooking spray. Bake for 20-25 minutes, or until the tortillas are golden brown and crispy.
Serve your crispy Chicken Chimichangas with your favorite toppings, such as salsa, guacamole, sour cream, shredded lettuce, and diced tomatoes. You can also serve them with a side of Mexican rice, beans, or a fresh salad for a complete meal.
- Prep Time: 15-20 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 400-500 kcal
- Fat: 22-26g
- Carbohydrates: 35-40g
- Protein: 25-30g