Description
These Chicken Chimichangas are crispy, cheesy, and packed with flavorful shredded chicken seasoned with chili powder, cumin, and green chilies. You can either fry them for an ultra-crispy bite or bake them for a lighter version. Served hot with classic toppings like salsa, sour cream, guacamole, pico de gallo, and lettuce, they make a satisfying meal perfect for lunch or dinner.
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 (a rotisserie chicken works perfect for this)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (4 ounces) diced green chilies
Assembly
- 8 (burrito-size) flour tortillas, warmed
- 2 cups shredded Monterey Jack cheese
Frying
- 1 to 2 cups vegetable oil, divided (for cooking and frying)
Toppings (optional)
- Salsa
- Sour cream
- Guacamole
- Pico de gallo
- Lettuce
Instructions
- Prepare the oil for frying: In a large cast iron or heavy-bottom skillet, pour in 1 to 2 cups of vegetable oil to fill about 2 inches deep. Heat the oil over low heat and allow it to slowly reach approximately 375°F.
- Preheat oven for baking (optional): If baking, preheat your oven to 375°F and grease a large baking sheet with nonstick spray.
- Make the chicken filling: In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and cook until slightly softened, about 3-4 minutes. Stir in minced garlic, chili powder, oregano, and ground cumin, cooking for about 1 minute until fragrant. Add the shredded cooked chicken, season with salt and pepper, then mix in the diced green chilies. Cook the mixture for another 5 minutes to heat through, then remove from heat.
- Assemble the chimichangas: Warm the tortillas in the microwave for 20-30 seconds to make them pliable. Lay each tortilla flat and spoon about 1/2 cup of the chicken mixture into the center. Top with 3 tablespoons of shredded Monterey Jack cheese. Carefully fold in the sides of the tortilla over the filling, then fold the bottom flap over and roll it tightly to enclose the filling. Place the assembled chimichangas seam side down on a large plate or platter. Repeat with all tortillas.
- Fry the chimichangas (fried version): Using tongs, gently lower one chimichanga at a time into the hot oil seam side down. Hold the chimichanga with tongs while frying to prevent it from opening. Fry until golden brown on one side (about 1 minute), then carefully flip and fry the other side until equally golden and crispy (another 1 minute). Remove and place on a paper towel-lined plate to drain excess oil.
- Bake the chimichangas (baked version): Place the rolled chimichangas seam side down on the greased baking sheet. Lightly spray the tops with non-stick spray. Bake in the preheated oven for 20 to 30 minutes, or until they turn a golden brown color and are heated through.
- Serve: Serve the chimichangas warm topped with your favorite garnishes such as salsa, sour cream, guacamole, pico de gallo, and shredded lettuce. Enjoy!
Notes
- Warming the tortillas before assembling prevents them from cracking when folded.
- Holding chimichangas with tongs while frying keeps them sealed and prevents the filling from leaking out.
- Use a thermometer to ensure oil reaches 375°F for perfect frying temperature; too cold oil results in greasy chimichangas and too hot oil burns them.
- Baking offers a healthier alternative to frying with less oil and still produces a crispy texture when sprayed properly with non-stick spray.
- Leftover chimichangas can be refrigerated and reheated in the oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (frying) or 30 minutes (baking)
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Chicken chimichangas, crispy chimichangas, Mexican recipes, fried chimichangas, baked chimichangas, shredded chicken
