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Chicken Chimichangas Recipe

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★★★★★

5 from 131 reviews

This Chicken Chimichangas recipe features tender cooked chicken mixed with savory refried beans, salsa, and bold Mexican spices, all wrapped in large flour tortillas and fried to golden perfection. Topped with your choice of salsa, sour cream, and guacamole, these crispy chimichangas make for a satisfying and flavorful Mexican-inspired meal.

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

Other

  • 3 tablespoons oil (vegetable or canola oil)
  • 6 large flour tortillas

Optional Toppings

  • Salsa
  • Sour cream
  • Guacamole

Instructions

  1. Prepare the Filling: In a medium bowl, combine the cooked chicken, refried beans, salsa, cumin, crushed dried oregano, chili powder, shredded cheese, and chopped green onions. Mix well to blend all flavors evenly.
  2. Assemble Chimichangas: Lay out one flour tortilla on a clean surface. Spoon an even amount of the filling mixture onto the center of the tortilla. Fold in the sides and then roll the tortilla tightly from one end to the other to enclose the filling completely. Repeat with remaining tortillas and filling.
  3. Heat the Oil: In a large skillet, pour the 3 tablespoons of vegetable or canola oil and heat over medium heat until hot but not smoking, around 350°F (175°C) if using a thermometer.
  4. Fry the Chimichangas: Carefully place the rolled chimichangas seam side down in the hot oil. Fry for about 3-4 minutes on each side or until the tortillas are golden brown and crispy. Use tongs to turn the chimichangas gently to avoid breaking the wraps.
  5. Drain Excess Oil: Remove the fried chimichangas from the skillet and place them on a plate lined with paper towels to drain any excess oil.
  6. Serve: Serve the chimichangas hot, topped with your choice of salsa, sour cream, and guacamole for added flavor and creaminess.

Notes

  • You can substitute cooked chicken with shredded beef or pork for variation.
  • If you prefer a lighter option, you can bake the chimichangas at 400°F (200°C) for 20-25 minutes instead of frying.
  • Use fresh green onions for a mild onion flavor that complements the filling perfectly.
  • Allow oil to reach the correct temperature before frying to prevent greasy chimichangas.
  • Leftover chimichangas can be refrigerated and reheated in the oven for best texture.

Keywords: Chicken Chimichangas, Mexican, Fried Tortilla, Refried Beans, Mexican Spices, Crispy Dinner

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