Description
Chicken chimichangas are a mouthwatering fusion of flavors wrapped in a golden, crispy tortilla. Packed with seasoned shredded chicken, gooey melted cheese, and bold spices, this recipe transforms your kitchen into a fiesta. Perfect for busy weeknights or special occasions, these chimichangas are quick, customizable, and utterly irresistible!
Ingredients
- 6 large burrito-sized flour tortillas
- 3 cups cooked, shredded chicken
- 2 tablespoons oil (plus more for frying)
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 can Rotel (diced tomatoes with green chilies)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup chicken broth
- 8 ounces shredded cheese (Mexican blend recommended)
- 2 tablespoons fresh cilantro, minced
Instructions
- Prepare the Filling
- Heat 2 tablespoons of oil in a skillet over medium heat.
- Sauté diced onion and minced garlic for 3-5 minutes until translucent and fragrant.
- Stir in shredded chicken, Rotel, chili powder, cumin, smoked paprika, salt, cayenne pepper (if using), and chicken broth.
- Cook on medium-low heat for 5 minutes to combine flavors.
- Assemble the Chimichangas
- Lay a tortilla flat. Add 1/2 cup of the chicken mixture, 1/4 cup shredded cheese, and 1 teaspoon minced cilantro to the center.
- Fold in the sides and roll tightly to secure the filling. Repeat for all tortillas.
- Fry the Chimichangas
- Heat 1/2 inch of oil in a skillet to 350°F.
- Place 2-3 chimichangas seam-side down into the hot oil. Fry for 3 minutes until golden.
- Flip and fry the other side for another 3 minutes.
- Remove and place on paper towels to drain excess oil.
- Serve and Garnish
- Top with sour cream, guacamole, salsa, or your favorite toppings. Serve warm and enjoy!
Notes
- Make-Ahead Tip: Assemble the chimichangas ahead of time and refrigerate for up to 24 hours. Fry or bake when ready.
- Freezer-Friendly: Wrap each assembled chimichanga in foil or plastic wrap and freeze for up to 3 months. Thaw and fry as directed.
- Healthier Option: For a lighter version, brush the chimichangas with oil and bake at 425°F for 20-25 minutes, flipping halfway through.
- Customization: Swap chicken for beef, pork, or beans for a personalized touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying (or Baking)
- Cuisine: Mexican-American