Description
This Homemade Chicken Chimichangas recipe features tender shredded chicken seasoned with a blend of spices, combined with cheese, refried beans, and green chilies, all wrapped in flour tortillas and perfectly fried to achieve a crispy, golden exterior. Served with salsa and sour cream, these chimichangas are a delicious Tex-Mex treat that’s crunchy on the outside and flavorful on the inside.
Ingredients
Scale
Filling Ingredients
- 3 cups shredded cooked chicken (rotisserie works well)
- 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
- 1 cup freshly shredded Monterrey Jack cheese
- 1 cup freshly shredded sharp cheddar cheese
Toppings
- ½ cup salsa (medium for more heat, like Mateo’s brand)
- ½ cup sour cream
Other Ingredients
- 6 burrito-size flour tortillas
- Vegetable oil (for frying, amount as needed)
Instructions
- Prepare the Filling: In a large bowl, combine shredded cooked chicken, refried beans, chopped green chiles, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, salt, Monterrey Jack cheese, and sharp cheddar cheese. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the Chimichangas: Lay out each burrito-size flour tortilla on a flat surface. Evenly distribute the chicken and cheese filling in the center of each tortilla, leaving space along the edges for folding.
- Fold the Tortillas: Fold in the sides of the tortilla over the filling, then tightly roll each tortilla from the bottom up to form a sealed burrito shape, ensuring that the filling does not spill out during frying.
- Heat the Oil: In a deep skillet or frying pan, pour enough vegetable oil to cover the chimichangas halfway (about 1-2 inches deep). Heat the oil over medium-high heat until it reaches approximately 350°F (175°C).
- Fry the Chimichangas: Carefully place the rolled chimichangas seam-side down into the hot oil. Fry for about 3-4 minutes per side or until all sides are golden brown and crispy. Use tongs to turn them gently to avoid breaking the tortillas.
- Drain Excess Oil: Remove the fried chimichangas from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Serve: Serve the chimichangas hot, accompanied by salsa and sour cream on the side for dipping or topping as desired.
Notes
- Using rotisserie chicken is a great shortcut, but you can also use freshly cooked shredded chicken.
- If you prefer a less greasy option, chimichangas can be baked, but frying gives the best crispy texture.
- Adjust the heat level by choosing medium or mild salsa according to your taste.
- To keep the chimichangas from falling apart during frying, ensure the tortilla is tightly wrapped and sealed.
- Let the oil return to temperature between batches to ensure even frying.
Keywords: chicken chimichangas, Mexican food, Tex-Mex recipe, fried burritos, crispy chimichangas, shredded chicken recipe