Description
Crispy Chicken Chimichangas bring sizzling Mexican-inspired flavors straight from your kitchen to the dinner table. Golden tortillas packed with seasoned chicken and melted cheese create a crunchy meal perfect for family gatherings or weekend comfort dining.
Ingredients
Scale
Proteins:
- 2 cups cooked and shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Supporting Ingredients:
- 1 (4 ounces / 113 grams) can diced green chilies
- 6 large flour tortillas
- 3 tablespoons butter, melted
- Cooking spray
Instructions
- Mix 2 cups shredded chicken with 1 teaspoon each cumin, chili powder, garlic powder, onion powder, plus ½ teaspoon salt and pepper. Combine thoroughly in a medium bowl.
- Fold in 4 ounces diced green chilies and 2 cups total mixed cheese (combining cheddar and Monterey Jack). Stir until ingredients distribute evenly.
- Warm 6 large flour tortillas at room temperature for easier folding. Spread ⅓ cup chicken mixture precisely in the center of each tortilla.
- Carefully fold tortilla sides inward, then roll tightly into compact bundles. Position each chimichanga seam-side facing downward on a parchment-lined baking sheet.
- Brush each chimichanga with 1 tablespoon melted butter. Coat surfaces completely to ensure golden exterior.
- Preheat oven to 400°F (204°C). Position rack in center position for consistent heating.
- Bake chimichangas for 22 minutes, turning halfway through cooking time. Watch for deep golden-brown exterior and crispy edges.
- Remove from oven and let rest 3-4 minutes before serving. Crispy exterior will remain intact during brief cooling period.
Notes
- Drain the chicken thoroughly after boiling to ensure a crisp exterior when frying.
- Use room temperature tortillas to prevent cracking when rolling the chimichangas.
- Seal the edges of the tortillas with a bit of water or beaten egg to prevent them from opening during frying.
- For a healthier version, bake the chimichangas at 400°F for 20-25 minutes instead of deep-frying, brushing with a little oil to help them crisp up.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 475 kcal
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg