Chicken Chimichangas
Crispy, golden perfection meets bold Tex-Mex flavor in these Chicken Chimichangas! Packed with a zesty green salsa chicken filling, creamy refried beans, and melted cheese, this dish delivers a satisfying crunch with every bite.
Whether you’re craving a quick weeknight dinner or hosting a festive gathering, these chimichangas are as versatile as they are delicious. Customize them with your favorite toppings like guacamole, pico de gallo, and a dollop of crema for a meal bursting with vibrant flavor.
Perfectly fried and irresistibly indulgent, this recipe transforms simple ingredients into a show-stopping dish that will delight family and friends alike. It’s Tex-Mex comfort food at its finest!
Chicken Chimichangas: Key Ingredients
- Shredded Chicken: The heart of the filling, tender chicken absorbs the zesty green chile flavors for a robust and savory bite.
- Green Chiles & Sauce: These fiery companions infuse the filling with a smoky, spicy kick that elevates each chimichanga.
- Flour Tortillas: Soft yet sturdy, they cradle the flavorful filling and crisp up beautifully when fried.
- Refried Beans: Creamy and rich, they add depth and a velvety texture to balance the boldness of the chicken.
- Cheddar or Mexican Blend Cheese: Melty perfection that ties all the flavors together with a satisfying gooeyness.
Recipe Tips
- Perfecting the Tortilla Roll: To prevent the chimichangas from unraveling during frying, make sure to tuck the sides of the tortilla tightly before rolling it into a burrito shape. Secure the seam side down in the oil first for a crisp seal.
- Achieving Crispy Perfection: Use a heavy-bottomed skillet and maintain medium-high heat for frying. A shallow fry with about 1 inch of oil is sufficient. Too hot, and the tortillas may burn; too cool, and they will absorb excess oil.
- Customizing the Filling: Feel free to adjust the spice level by adding jalapeños or a pinch of cayenne to the chicken mixture. For extra creaminess, mix a dollop of sour cream or cream cheese into the filling before assembling.
What to Serve with Chicken Chimichangas
- Mexican Rice: A side of vibrant Mexican rice complements the chimichangas with its mild, tomato-infused flavor and fluffy texture. It balances the richness of the dish perfectly.
- Classic Refried Beans: While beans are included inside the chimichangas, serving them on the side adds another layer of creamy satisfaction. Sprinkle with queso fresco for extra flair.
- Fresh Salad: Pair the crispy chimichangas with a refreshing salad of shredded lettuce, sliced radishes, and a drizzle of lime vinaigrette. This light, tangy accompaniment offsets the heaviness of the fried dish.
FAQ
1. Can I bake these instead of frying?
Absolutely! Brush the rolled chimichangas with oil or melted butter and bake them at 400°F (200°C) for 20-25 minutes, flipping halfway for even crispness.
2. Can I make these ahead of time?
Yes, assemble the chimichangas and refrigerate them for up to 24 hours. Fry or bake them just before serving for optimal freshness.
3. What’s the best way to reheat leftover chimichangas?
Reheat in an oven or air fryer at 375°F (190°C) until warmed through and crispy. Avoid microwaving, as it will make the tortillas soggy.
4. Can I substitute the chicken?
Certainly! Shredded beef, pork, or even sautéed vegetables make excellent alternatives. Adjust the spices and sauces to suit your choice of filling.
Chicken Chimichangas
Ingredients
- 8 large flour tortillas
- 2 cups shredded cooked chicken
- 1 16 oz can refried beans
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1 4 oz can diced green chiles
- ¼ cup green chile sauce
- 1 teaspoon ground cumin
- ½ teaspoon salt
- Cooking oil for frying
- Optional toppings:
- Mexican crema or sour cream
- Guacamole or sliced avocado
- Pico de Gallo or diced tomatoes
- Shredded lettuce
- Fresh cilantro leaves
- Lime wedges
Instructions
- In a medium-sized skillet, combine the shredded chicken, diced green chiles, green chile sauce, ground cumin, and salt. Heat the mixture over medium heat, stirring occasionally, until thoroughly warmed, approximately 4 minutes.
- Place the flour tortillas between damp paper towels and heat them in the microwave for 30 seconds to make them pliable.
- Spread a layer of refried beans down the center of a warmed tortilla. Add a portion of the chicken mixture and sprinkle with shredded cheese. Fold in the sides of the tortilla, then roll it tightly into a burrito shape. Repeat this process with the remaining tortillas and filling.
- Heat about 1 inch of cooking oil in a heavy-bottomed skillet over medium-high heat. Once the oil is hot, carefully place each chimichanga seam-side down into the skillet. Fry until golden brown, about 1 minute per side, rotating to ensure even crispness.
- Transfer the fried chimichangas to a paper towel-lined plate to drain excess oil. Repeat with the remaining chimichangas.
- Serve immediately with your choice of toppings, such as crema, guacamole, or fresh pico de gallo, to enhance the flavors. Enjoy!
