Description
Homemade Chicken Chimichangas that are perfectly crunchy and flavorful, filled with a savory mixture of shredded chicken, cheeses, spices, and beans, then fried to golden perfection. These chimichangas combine a zesty salsa and creamy sour cream with a blend of Mexican-inspired spices for a delicious and satisfying meal.
Ingredients
Scale
Filling:
- 3 cups shredded cooked chicken (rotisserie chicken works well)
- ½ cup refried beans
- 4 oz. can mild chopped green chiles
- 1 cup freshly shredded Monterrey Jack cheese
- 1 cup freshly shredded sharp cheddar cheese
- ½ cup salsa (medium heat, like Mateo’s brand)
- ½ cup sour cream
Spices:
- 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
Other:
- 6 burrito-size flour tortillas
- Vegetable oil (for frying)
Instructions
- Prepare the filling: In a large bowl, combine the shredded chicken, refried beans, chopped green chiles, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Mix well to blend all the spices evenly throughout the mixture.
- Add cheeses: Fold in the shredded Monterrey Jack and sharp cheddar cheeses into the seasoned chicken mixture until everything is evenly incorporated.
- Warm the tortillas: To make them pliable and easy to roll, warm each flour tortilla briefly in a dry skillet or microwave for about 15 seconds.
- Assemble the chimichangas: Lay a warm tortilla flat on a clean surface, spoon approximately ⅙th of the filling mixture into the center, then fold the sides tightly over the filling and roll it up completely to form a secure burrito shape.
- Heat the oil: Pour vegetable oil into a deep skillet or frying pan to about 1 to 2 inches deep, and heat over medium-high heat until it reaches 350°F (175°C) or until a small piece of tortilla sizzles immediately upon contact.
- Fry the chimichangas: Carefully place 2 or 3 chimichangas in the hot oil without overcrowding the pan. Fry for about 3 to 4 minutes per side or until golden brown and crispy. Use tongs to turn them gently to get an even fry on all sides.
- Drain and serve: Remove the fried chimichangas from the oil and drain on paper towels to remove excess oil. Serve hot with salsa and sour cream on the side for dipping or topping.
Notes
- Using rotisserie chicken significantly saves time and adds flavor.
- Ensure the oil temperature stays consistent to avoid greasy chimichangas.
- You can bake the chimichangas at 425°F for 20-25 minutes as a lighter alternative to frying.
- Use medium heat salsa for a balanced spice level, but adjust to taste.
- Make sure tortillas are warm before assembling to prevent cracking while rolling.
Keywords: chicken chimichangas, crispy chimichangas, fried chimichangas, Mexican chicken recipe, homemade chimichangas