Description
Enjoy crispy, flavorful Chicken Chimichangas filled with tender shredded chicken, cheese, and a blend of Mexican spices. These deep-fried burritos are served with tangy salsa, creamy sour cream, and fresh accompaniments like pico de gallo, guacamole, and chipotle sauce for a perfect Mexican-inspired meal.
Ingredients
Scale
Filling Ingredients
- ½ cup salsa (medium)
- ½ cup sour cream
- ½ cup refried beans
- 4 oz. can mild chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 3 cups shredded cooked chicken (rotisserie preferred)
- 1 cup freshly shredded Monterey Jack cheese
- 1 cup freshly shredded sharp cheddar cheese
Assembly Ingredients
- 6 burrito-size flour tortillas
- Vegetable oil (for frying, enough to deep fry)
Optional Toppings & Sides
- Chipotle sauce
- Pico de gallo
- Cilantro, chopped
- Guacamole or sliced avocados
Instructions
- Prepare the Filling: In a large bowl, combine the salsa, sour cream, refried beans, chopped green chiles, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Mix well until the seasoning is evenly incorporated.
- Add Chicken and Cheese: Stir in the shredded cooked chicken along with the Monterey Jack and sharp cheddar cheeses. Mix until the filling is well combined and cheese starts to meld with the other ingredients.
- Assemble Chimichangas: Lay out the burrito-sized flour tortillas on a clean surface. Distribute the filling evenly among the tortillas, placing it in a line in the center of each tortilla. Fold the sides over the filling and roll tightly to form a burrito shape, ensuring no filling spills out.
- Heat Oil for Frying: Pour vegetable oil into a deep skillet or pan until it is about 2 inches deep. Heat over medium-high heat to approximately 350°F (175°C). Use a thermometer to check the temperature for proper frying.
- Fry the Chimichangas: Carefully place the wrapped chimichangas seam-side down into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use tongs to turn them gently, ensuring even frying. Remove from oil and drain on paper towels to remove excess oil.
- Serve: Serve the crispy chimichangas hot with optional chipotle sauce, pico de gallo, freshly chopped cilantro, and guacamole or sliced avocados on the side for a complete and flavorful meal.
Notes
- Use rotisserie chicken for tender, flavorful shredded chicken or cook your own and shred it finely.
- Adjust spice levels by modifying the amount of chili powder and green chiles to your preference.
- Ensure the oil is at the right temperature before frying to avoid greasy chimichangas.
- For a lighter alternative, bake chimichangas at 400°F (205°C) for 20-25 minutes, turning halfway through until crispy.
- Use fresh cheese for better melting and flavor compared to pre-shredded cheese which may contain anti-caking agents.
