Description
Crispy Chicken Chimichangas are filled with a savory blend of shredded chicken, refried beans, and cheese, all wrapped in flour tortillas and fried to a golden brown. Perfect for a hearty meal or a festive gathering, these chimichangas can be topped with your favorite garnishes for an extra burst of flavor.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup refried beans
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 large flour tortillas
- Vegetable oil (for frying)
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, jalapeños
Instructions
- In a large mixing bowl, combine the shredded chicken, refried beans, shredded cheese, and salsa.
- Add the ground cumin, chili powder, garlic powder, and onion powder to the mixture. Stir well until all ingredients are evenly combined.
- Taste the filling and adjust seasoning if necessary. You can add more spices or salsa according to your preference.
- Lay a large flour tortilla flat on a clean surface or a large plate.
- Place about 1/3 cup of the chicken filling in the center of the tortilla.
- Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, ensuring the filling is securely enclosed. Repeat this process for all tortillas.
- Once all chimichangas are assembled, you can secure them with toothpicks if desired, but this is optional.
- In a large skillet or deep frying pan, pour enough vegetable oil to cover the bottom of the pan by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of tortilla into it; if it sizzles, the oil is ready.
- Carefully place 2-3 chimichangas in the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Using tongs, carefully remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining chimichangas, adjusting the heat as necessary to maintain the oil temperature.
- Once all chimichangas are fried and drained, transfer them to a serving platter.
- Top with your choice of optional toppings such as sour cream, guacamole, chopped cilantro, diced tomatoes, and jalapeños.
- Serve immediately while hot, and enjoy your delicious homemade chicken chimichangas!
Notes
- For extra flavor, consider marinating the chicken in lime juice, garlic, and spices before cooking it.
- Experiment with different types of cheese for varied flavors; pepper jack adds a nice kick!
- If you prefer a healthier option, you can bake the chimichangas instead of frying them. Preheat the oven to 425°F (220°C), brush the assembled chimichangas with oil, and bake for 20-25 minutes or until golden brown.
- Feel free to customize the filling with additional ingredients such as corn, black beans, or bell peppers for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes