Description
This Chicken Chimichangas recipe is a flavorful Tex-Mex favorite featuring shredded cooked chicken mixed with spices, beans, chopped green chiles, and cheese, all wrapped in large flour tortillas and fried until golden and crispy. Served with chipotle sauce, pico de gallo, cilantro, and guacamole, these chimichangas make a delightful main dish perfect for a satisfying family meal.
Ingredients
Scale
Filling
- ½ cup salsa (medium)
- ½ cup sour cream
- ½ cup refried beans
- 4 oz. can mild chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 3 cups shredded cooked chicken (like rotisserie)
- 1 cup freshly shredded Monterey Jack cheese
- 1 cup freshly shredded sharp cheddar cheese
Wraps
- 6 burrito-size flour tortillas
For Frying & Serving
- Vegetable oil (for frying)
- Chipotle sauce (for serving)
- Pico de Gallo (for serving)
- Cilantro (for garnish)
- Guacamole or avocados (for serving)
Instructions
- Prepare the filling: In a large mixing bowl, combine the salsa, sour cream, refried beans, chopped green chiles, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Stir well until all spices and ingredients are evenly mixed.
- Add chicken and cheese: Fold in the shredded cooked chicken, Monterey Jack cheese, and sharp cheddar cheese into the seasoned mixture. Make sure the ingredients are thoroughly combined to create a flavorful filling.
- Warm the tortillas: Lightly warm the burrito-size flour tortillas in a skillet or microwave for about 10-15 seconds each so they become pliable and easier to roll without tearing.
- Fill and roll the chimichangas: Place about ⅓ to ½ cup of the chicken filling in the center of each warm tortilla. Fold in the sides and roll tightly to enclose the filling securely.
- Heat the oil: Pour vegetable oil into a large skillet, about 1 to 1½ inches deep, and heat over medium-high heat until it reaches approximately 350°F (175°C). Use a thermometer for accuracy or test by dropping a small piece of tortilla to see if it sizzles immediately.
- Fry the chimichangas: Carefully place the rolled chimichangas seam side down into the hot oil. Fry for about 3 to 4 minutes on each side, turning gently to ensure even golden-brown crispness. Avoid overcrowding the pan.
- Drain excess oil: Once golden and crispy, remove the chimichangas from the oil and drain them on a plate lined with paper towels to absorb excess oil.
- Serve immediately: Plate the hot chimichangas and serve topped or accompanied with chipotle sauce, fresh pico de gallo, chopped cilantro, and guacamole or sliced avocados for a complete meal.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- Adjust the spiciness by choosing mild or hot green chiles depending on your preference.
- Make sure the oil is hot enough before frying to avoid greasy chimichangas.
- You can bake chimichangas at 400°F for 20-25 minutes if you prefer a lighter version, but frying gives the best crispiness.
- Serve with sour cream or extra salsa for dipping.
