Description
Crispy and flavorful Chicken Chimichangas made with shredded chicken, seasoned with classic Mexican spices, sautéed with onions and garlic, and wrapped in flour tortillas. These chimichangas can be either deep-fried for a traditional crispy texture or baked for a lighter alternative, served with sour cream, guacamole, and fresh cilantro for an authentic Mexican-American meal.
Ingredients
Scale
Chicken Filling
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- ½ cup onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup salsa
- 1 cup shredded cheddar or Mexican blend cheese
Assembly
- 6 large flour tortillas
- 1 cup refried beans
Cooking
- Oil for frying (if frying) or cooking spray for baking
Serving
- Sour cream (optional)
- Guacamole (optional)
- Chopped cilantro (optional)
Instructions
- Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add finely diced onion and sauté for 3–4 minutes, until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the chicken filling: Stir in shredded chicken along with ground cumin, chili powder, paprika, salt, and black pepper. Add salsa and cook for 3–5 minutes, stirring occasionally, until the mixture is heated through and slightly thickened. Remove from heat and fold in shredded cheese until melted and combined.
- Prepare tortillas: Warm the flour tortillas to make them pliable, either in a dry skillet or microwave wrapped in a damp towel.
- Assemble chimichangas: Spread about 2-3 tablespoons of refried beans in the center of each warm tortilla. Top with a generous scoop of the chicken mixture. Fold the sides of the tortilla inward, then roll tightly from one edge to the other to form a burrito shape, ensuring the seam is secured on the bottom.
- Fry option: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully place the chimichangas seam-side down in the hot oil. Fry, turning occasionally, until all sides are golden brown and crispy, about 3–4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Bake option: Preheat the oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Lightly spray with cooking spray to promote browning. Bake for 20–25 minutes, turning once halfway through, until crispy and golden brown.
- Serve: Serve chimichangas hot, garnished with sour cream, guacamole, and chopped cilantro if desired.
Notes
- Baking is a lighter alternative that still yields a crispy texture and reduces oil consumption.
- Using rotisserie chicken is a convenient shortcut for this recipe.
- For a heartier filling, add cooked rice or extra beans inside before rolling.
- Ensure the tortillas are warm and pliable to prevent cracking when rolling.
- Be careful when frying to maintain the oil temperature for even crispening and avoid sogginess.
