Description
Chicken Chimichangas deliver a sizzling Mexican-inspired feast that brings zesty comfort right to your dinner table. Packed with seasoned chicken, melted cheese, and a crispy golden exterior, these handheld treats will become your new favorite weeknight dinner solution.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked shredded chicken
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
Seasoning and Aromatics:
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ cup diced onions
- 2 cloves minced garlic
- ¼ cup chopped fresh cilantro
- ½ tsp salt
- ¼ tsp black pepper
Cooking and Serving:
- ½ cup vegetable oil
- 2 tablespoons olive oil
- ¼ cup sour cream
- ¼ cup salsa
Instructions
- Combine 2 cups shredded chicken, 1 cup cheddar cheese, ½ cup diced onions, ¼ cup cilantro, 2 cloves minced garlic, 1 tsp cumin, 1 tsp chili powder, ½ tsp salt, and ¼ tsp pepper in a mixing bowl until thoroughly blended.
- Microwave 4 large flour tortillas for 15 seconds to soften and make them flexible for folding.
- Position ½ cup of chicken mixture directly in the center of each tortilla.
- Fold the bottom tortilla edge over the filling, then carefully tuck in both side edges to create a compact bundle.
- Roll the tortilla from bottom to top, ensuring a tight seal to prevent filling from escaping during frying.
- Pour ½ cup vegetable oil into a large skillet and heat to exactly 375°F using a digital thermometer.
- Gently place chimichangas seam-side down into the hot oil, maintaining a consistent temperature.
- Fry each chimichanga for 2-3 minutes per side until the exterior achieves a deep golden-brown crispy texture.
- Transfer fried chimichangas onto paper towels to absorb excess oil and drain completely.
- Allow chimichangas to rest for 2 minutes, helping the exterior stay crisp.
- Slice diagonally and serve immediately alongside ¼ cup sour cream and ¼ cup salsa.
- Sprinkle additional fresh cilantro on top for extra flavor and visual appeal.
Notes
- Keep tortillas warm and flexible by microwaving them briefly to prevent cracking during folding.
- Ensure oil is precisely at 375°F for perfect crispy exterior without greasy absorption.
- Seal chimichangas tightly to prevent filling from leaking during frying and maintain a clean, crisp shape.
- For a healthier version, bake chimichangas at 425°F for 15-20 minutes, brushing with olive oil for golden crispness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 552 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 70 mg