Description
Chicken Chimichangas bring sizzling Mexican-inspired flavor straight to your dinner table with crispy tortillas packed with tender shredded chicken and zesty seasonings. Melted cheese and a golden-brown crunch make this dish a total crowd-pleaser that delivers restaurant-quality excitement right in your own kitchen.
Ingredients
Scale
Main Ingredients:
- 2 cups chicken, shredded
- 1.5 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 4–6 large flour tortillas
Seasoning and Aromatics:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper, to taste
Supporting Ingredients:
- ½ cup tomato sauce
- Vegetable oil, for frying
- Sour cream
- Guacamole
- Salsa or pico de gallo
- Shredded lettuce
- Diced tomatoes
- Cilantro and lime wedges
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté one small chopped onion for 2-3 minutes until softened.
- Add 2 minced garlic cloves and cook for 30 seconds, releasing their aromatic flavor.
- Mix in 2 cups shredded chicken with 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, salt, and pepper.
- Pour ½ cup tomato sauce into the chicken mixture. Simmer for 2-3 minutes, allowing flavors to meld together.
- Remove skillet from heat and fold in 1 ½ cups shredded cheese until evenly distributed.
- Warm 4-6 large flour tortillas to make them pliable and easy to handle.
- Spoon ½ cup chicken filling into the center of each tortilla. Fold sides inward, then roll tightly into a burrito shape.
- Heat 1 inch vegetable oil in a skillet to 350°F (175°C). Your oil should shimmer but not smoke.
- Carefully place chimichangas seam-side down into hot oil. Fry for 2-3 minutes per side until golden brown and crispy.
- Transfer fried chimichangas to paper towels to drain excess oil and maintain their crunch.
- Plate your crispy chimichangas and garnish with sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, cilantro, and lime wedges.
Notes
- Tortilla selection matters, so choose a fresh, sturdy flour tortilla that won’t tear when folding and rolling.
- Drain cooked chicken thoroughly to prevent soggy filling and ensure a crisp final texture.
- Secure the chimichanga seams tightly with toothpicks during frying to prevent unraveling and oil seepage.
- For a lighter version, baking or air frying works great and reduces overall oil content while maintaining a crisp exterior.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg