Description
This Chicken Chimichangas recipe features crispy, golden-fried burritos filled with a flavorful mixture of shredded chicken, cheese, and spices. Perfect for a satisfying meal, these chimichangas are served with classic Mexican sides like salsa, sour cream, guacamole, pico de gallo, and lettuce.
Ingredients
Scale
Filling Ingredients
- 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 (a rotisserie chicken works perfect for this)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (4 ounces) diced green chilies
- 2 cups shredded Monterey Jack cheese
Assembly Ingredients
- 8 (burrito-size) flour tortillas, warmed
Frying Ingredients
- 1 to 2 cups vegetable oil, divided
Serving Suggestions
- Salsa
- Sour cream
- Guacamole
- Pico de gallo
- Lettuce
Instructions
- Prepare the filling: In a large skillet, heat 1 tablespoon of the vegetable oil over medium heat. Add the diced white onion and minced garlic and sauté until fragrant and translucent, about 3-4 minutes. Stir in the chili powder, oregano, and ground cumin to toast the spices slightly for about 1 minute.
- Combine chicken and seasonings: Add the shredded chicken, salt, pepper, and diced green chilies to the skillet. Toss everything together and heat through for 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
- Assemble the chimichangas: Lay a warmed flour tortilla flat on a clean surface. Spoon an even amount of the chicken mixture down the center of each tortilla. Sprinkle with shredded Monterey Jack cheese. Fold in the sides of the tortilla and roll it tightly from one end to the other, securing the filling inside.
- Heat the oil: In a deep skillet or heavy-bottomed pan, pour enough vegetable oil to cover about 2 inches of the bottom. Heat the oil over medium-high heat until it reaches 350°F (175°C), or test by dropping a small piece of tortilla in the oil—it should sizzle immediately.
- Fry the chimichangas: Carefully place the rolled chimichangas seam side down into the hot oil. Fry in batches if necessary to avoid overcrowding. Fry each side for about 2-3 minutes or until crispy and golden brown, turning as needed with tongs.
- Drain and serve: Remove the chimichangas with a slotted spoon and drain on paper towels to remove excess oil. Serve hot with salsa, sour cream, guacamole, pico de gallo, and shredded lettuce on the side.
Notes
- Ensure the oil temperature is maintained at around 350°F for a crisp and not overly greasy chimichanga.
- You can prepare the filling ahead of time and refrigerate until ready to assemble.
- For a lighter version, try baking the chimichangas instead of frying.
- Use gloves when folding chimichangas to keep them tight and prevent filling from escaping.
- If you like extra heat, add jalapeños or hot sauce to the filling mix.
