Description
Chicken Chimichangas bring crispy tortilla excitement straight from Mexican kitchens to your dinner table. Packed with seasoned shredded chicken and melted cheese, these golden-brown beauties will become your new favorite weeknight crunch.
Ingredients
Scale
Protein:
- 4 cups cooked, shredded chicken
Spices and Seasonings:
- ½ Tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon pepper
- ¼ teaspoon oregano
Base and Additional Ingredients:
- 2 cups shredded Monterey Jack cheese
- 8 burrito-size flour tortillas
- ½ cup diced white onion
- 2 teaspoons minced garlic
- 1 can (4 ounces) diced green chilies
- 1 to 2 cups vegetable oil
Instructions
- Heat a large skillet over medium-high heat. Sauté ½ cup diced white onion and 2 teaspoons minced garlic for 3-4 minutes until softened and fragrant.
- Sprinkle ½ tablespoon chili powder, ¼ teaspoon oregano, and ½ teaspoon cumin into the skillet. Stir for 30 seconds to toast the spices and release their flavors.
- Add 4 cups shredded chicken, 1 teaspoon salt, ½ teaspoon pepper, and 4 ounces diced green chilies. Mix thoroughly and cook for 5 minutes until everything is heated evenly.
- Warm 8 flour tortillas briefly in the microwave or on a griddle to make them pliable. This prevents cracking when folding.
- Place ¼ cup chicken mixture and ¼ cup shredded Monterey Jack cheese in the center of each tortilla. Fold the sides inward, then roll tightly to create a sealed packet.
- Pour 1 to 2 cups vegetable oil into a deep skillet, heating to 375°F. The oil should be 2 inches deep for even frying.
- Carefully lower each chimichanga into the hot oil. Fry for 2-3 minutes per side until the exterior turns golden brown and crispy.
- Remove chimichangas with tongs, letting excess oil drip back into the pan. Place on a wire rack lined with paper towels to drain.
- Serve immediately with your choice of salsa, sour cream, guacamole, pico de gallo, or shredded lettuce on the side.
Notes
- Use a cast-iron skillet or heavy-bottomed pan for even, crispy frying that gives chimichangas a perfect golden exterior.
- Drain fried chimichangas on paper towels to remove excess oil and keep the texture light and crisp.
- For a healthier version, bake chimichangas at 425°F for 20-25 minutes, brushing with olive oil to help achieve a golden color.
- Experiment with different cheese blends like pepper jack or monterey jack to add extra flavor to your chicken filling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6 to 8
- Calories: 540 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg