Description
Delicious and crispy Chicken Chimichangas filled with seasoned shredded chicken, refried beans, salsa, and cheese, wrapped in flour tortillas and fried to golden perfection. Perfect for a satisfying Mexican-inspired meal that pairs wonderfully with classic toppings like salsa, sour cream, and guacamole.
Ingredients
Scale
Filling:
- 2 cups cooked chicken, chopped or shredded
- 1 can refried beans
- 1/2 cup salsa, your favorite kind
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano, crushed
- 1 teaspoon chili powder
- 1 cup shredded cheese, cheddar or Mexican blend
- 2 green onions, chopped
Other:
- 3 tablespoons oil (vegetable or canola oil)
- 6 large flour tortillas
Toppings (optional):
- Salsa
- Sour cream
- Guacamole
Instructions
- Prepare the filling: In a medium bowl, combine the chopped or shredded cooked chicken, refried beans, salsa, cumin, dried oregano, chili powder, shredded cheese, and chopped green onions. Mix thoroughly until all ingredients are well incorporated.
- Assemble the chimichangas: Lay out a large flour tortilla on a flat surface. Spoon a generous amount of the chicken mixture onto the center of the tortilla. Fold the sides over the filling, then roll tightly from one end to the other to secure the filling inside, creating a neat package.
- Heat the oil: Pour the vegetable or canola oil into a large skillet to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C) or until a small piece of tortilla sizzles when placed in the oil.
- Fry the chimichangas: Carefully place the rolled chimichangas seam-side down into the hot oil. Fry them for about 3-4 minutes per side, turning occasionally, until they are golden brown and crispy all over. Be cautious when flipping them to prevent the filling from spilling out.
- Drain and serve: Remove the fried chimichangas from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve hot with optional toppings such as salsa, sour cream, and guacamole for extra flavor.
Notes
- You can use rotisserie chicken for a quick option or cook your own chicken breast or thigh to shred.
- Adjust the seasoning and spice level according to your taste preferences.
- Ensure the oil is hot enough before frying to get a crispy texture and avoid greasy chimichangas.
- For a lighter version, you can bake the chimichangas in a preheated oven at 400°F (200°C) for about 20 minutes or until golden and crispy, flipping halfway through.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven or air fryer for best results.
Keywords: Chicken chimichangas, fried chimichangas, Mexican chicken recipe, crispy chimichangas, easy Mexican dinner