Description
These crispy Chicken Chimichangas are a delicious Tex-Mex favorite featuring shredded chicken mixed with beans, salsa, and spices, wrapped in flour tortillas and fried to golden perfection. Topped with salsa, sour cream, and guacamole, they make a flavorful and satisfying meal perfect for any occasion.
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
For Wrapping and Frying
- 6 large flour tortillas
- 3 tablespoons oil (vegetable or canola oil)
For Topping (Optional)
- Salsa
- Sour cream
- Guacamole
Instructions
- Prepare filling: In a large bowl, combine the cooked chicken, refried beans, salsa, cumin, oregano, chili powder, shredded cheese, and chopped green onions. Mix thoroughly until all ingredients are well incorporated.
- Assemble chimichangas: Lay out a large flour tortilla on a flat surface. Spoon an even amount of the filling mixture onto the center of the tortilla. Fold in the sides of the tortilla, then roll it tightly from one end to the other to secure the filling inside. Repeat with the remaining tortillas and filling.
- Heat oil: Pour the 3 tablespoons of vegetable or canola oil into a large skillet or frying pan and heat over medium-high heat until shimmering and hot enough for frying (approximately 350°F or until a small piece of tortilla sizzles immediately when placed in the oil).
- Fry chimichangas: Carefully place the wrapped chimichangas seam side down in the hot oil. Fry them for about 2-3 minutes on each side or until they are golden brown and crispy all over. Use tongs to gently turn them to ensure even frying.
- Drain excess oil: Once fried, transfer the chimichangas to a plate lined with paper towels to absorb any excess oil.
- Serve: Serve the chimichangas hot, topped with optional salsa, sour cream, and guacamole as desired.
Notes
- You can bake chimichangas instead of frying to reduce oil usage; bake at 400°F for 15-20 minutes or until crispy.
- If preferred, substitute flour tortillas with whole wheat or gluten-free tortillas.
- Leftover chimichangas can be stored in the refrigerator and reheated by baking or pan-frying.
- For extra heat, add chopped jalapeños or hot sauce to the filling mixture.
Keywords: chicken chimichangas, Mexican fried tortillas, Tex-Mex recipe, crispy chimichangas, easy chimichanga recipe