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Chicken Chimichangas Recipe

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★★★★★

4.8 from 69 reviews

Delicious and crispy Chicken Chimichangas featuring a flavorful shredded chicken filling with Mexican spices, wrapped in flour tortillas and either fried to golden perfection or baked for a healthier option. Served with your favorite toppings like salsa, sour cream, guacamole, and pico de gallo, these chimichangas are perfect for a satisfying meal at home.

Ingredients

Scale

Chicken Filling

  • 1/2 cup diced white onion
  • 2 teaspoons minced garlic
  • 1/2 Tablespoon chili powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 4 cups cooked, shredded chicken (rotisserie chicken works perfect)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (4 ounces) diced green chilies

Tortillas & Cheese

  • 8 (burrito-size) flour tortillas, warmed
  • 2 cups shredded Monterey Jack cheese

Oil & Frying

  • 1 to 2 cups vegetable oil, divided

Toppings (optional)

  • Salsa
  • Sour cream
  • Guacamole
  • Pico de gallo
  • Lettuce

Instructions

  1. Prepare the oil and preheat oven: For frying, pour 2 inches of vegetable oil into a large cast iron or heavy-bottom skillet and heat over low heat until the oil slowly reaches 375°F. For baking, preheat your oven to 375°F and grease a large baking sheet with nonstick spray.
  2. Cook the chicken filling: Heat 2 tablespoons vegetable oil in another large skillet over medium-high heat. Add diced onion and cook until slightly softened. Stir in minced garlic, chili powder, oregano, and cumin, cooking about 1 minute until fragrant. Add shredded cooked chicken, season with salt and pepper, stir in diced green chilies, and heat for about 5 minutes. Remove from heat and set aside.
  3. Assemble the chimichangas: Warm tortillas in microwave. Spoon about 1/2 cup of chicken mixture in the center of each tortilla, then sprinkle with 3 tablespoons shredded Monterey Jack cheese. Fold the sides over the filling, then fold the bottom over and roll tightly to enclose. Place each chimichanga seam side down on a large plate or platter.
  4. Fry the chimichangas: Using tongs, carefully lower one chimichanga at a time seam side down into the hot oil. Hold gently with tongs while frying to prevent opening. Fry until golden brown on both sides, about 1 to 2 minutes total. Remove and drain on paper towels to soak up excess oil.
  5. Bake the chimichangas: Arrange chimichangas seam side down on the prepared baking sheet. Lightly spray the tops with nonstick spray. Bake in the preheated oven for 20 to 30 minutes, until golden brown and crisp.
  6. Serve: Serve the chimichangas warm topped with your preferred toppings such as salsa, sour cream, guacamole, pico de gallo, and lettuce. Enjoy your delicious chicken chimichangas!

Notes

  • For a healthier option, bake the chimichangas instead of frying.
  • Be careful when frying to keep the chimichangas tightly rolled to prevent filling from spilling.
  • Use rotisserie chicken to save time on shredding and add great flavor.
  • Warm tortillas before assembling to make folding easier and prevent cracking.
  • Customize toppings to your liking for added freshness and texture.

Keywords: Chicken Chimichangas, Mexican Chicken, Fried Chimichangas, Baked Chimichangas, Shredded Chicken, Mexican Cuisine, Easy Dinner Recipe

Find it online: https://cookcrisis.com/chicken-chimichangas-recipe/