Name: Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups shredded chicken (rotisserie or homemade); 1 small sweet onion, diced; 1 tbsp avocado oil, plus more for frying; 1 tsp chili powder; ½ tsp ground cumin; ½ tsp paprika; Salt and pepper to taste; ¼ cup salsa verde; 1 cup Monterey Jack cheese, shredded; ½ cup Oaxaca cheese, shredded; 1 tbsp fresh lime juice; 4 large flour tortillas (burrito size); 1 cup refried beans; Guacamole; Sour cream; Salsa; Fresh cilantro, chopped

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Introduction

Chicken chimichangas are a deliciously crispy Mexican-inspired treat filled with savory shredded chicken, melted cheese, and flavorful spices. These deep-fried burritos make for a satisfying meal that’s perfect for any occasion. Serve them with fresh guacamole and salsa for a crowd-pleasing dish.

A white plate on a white marbled surface holds a crispy golden-brown burrito placed slightly at an angle. On top of the burrito is a dollop of white sour cream sprinkled with bright green chopped cilantro. To the left of the burrito is a mound of orange-red Mexican rice with some green cilantro pieces scattered on top. On the right side of the burrito is a colorful mix of red diced tomatoes, white onions, and green cilantro, forming fresh pico de gallo. The shadows and textures show a close-up view with good lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded chicken (rotisserie or homemade)
1 small sweet onion, diced
1 tbsp avocado oil, plus more for frying
1 tsp chili powder
½ tsp ground cumin
½ tsp paprika
Salt and pepper to taste
¼ cup salsa verde
1 cup Monterey Jack cheese, shredded
½ cup Oaxaca cheese, shredded
1 tbsp fresh lime juice
4 large flour tortillas (burrito size)
1 cup refried beans
Guacamole, for garnish
Sour cream, for garnish
Salsa, for garnish
Fresh cilantro, chopped for garnish

Instructions

Step 1: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add the diced onion and sauté until softened and translucent.
Step 2: Add the shredded chicken, chili powder, ground cumin, paprika, salt, and pepper to the skillet. Stir to combine and cook until heated through and the spices are fragrant.
Step 3: Transfer the chicken mixture to a bowl. Stir in the salsa verde, Monterey Jack cheese, Oaxaca cheese, and fresh lime juice until the cheese begins to melt into the mixture.
Step 4: Lay a flour tortilla flat on a clean surface. Spread about ¼ cup of refried beans in the center, then top with about ¼ of the chicken and cheese mixture.
Step 5: Fold in the sides of the tortilla and roll it up tightly to enclose the filling, creating a burrito shape. Repeat with the remaining tortillas and filling.
Step 6: Heat a thin layer of avocado oil in a skillet over medium heat. Place each chimichanga seam-side down in the skillet. Fry for 2-3 minutes per side, turning carefully, until all sides are golden brown and crispy. Add more oil as needed.
Step 7: Remove the chimichangas from the skillet and drain briefly on paper towels. Serve hot topped with guacamole, sour cream, salsa, and fresh cilantro.

Tips & Variations

Use leftover rotisserie chicken for a quick and flavorful filling.
For a spicier version, add diced jalapeños or hot sauce to the filling mixture.
Try baking the chimichangas at 400°F (200°C) for 20 minutes as a lighter alternative to frying.
Swap out the Monterey Jack and Oaxaca cheese for cheddar or pepper jack to change the flavor profile.

Storage

Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 10-15 minutes until heated through and crispy. Avoid microwaving as it can make the tortilla soggy.

How to Serve

A white speckled plate on a white marbled surface holds a golden brown, crispy burrito placed in the center, topped with a dollop of white sour cream sprinkled with chopped green cilantro. To the left of the burrito is a mound of orange Mexican rice mixed with small bits of green cilantro, while on the right side there is a colorful mix of diced red tomatoes, white onions, and green cilantro, forming a fresh salsa. The overall scene is bright and clean with a few cilantro leaves scattered on the surface around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour or corn tortillas for chimichangas?

Flour tortillas are preferred for chimichangas because they are more pliable and brown nicely when fried. Corn tortillas can be used but are more prone to tearing and don’t crisp up as well.

What can I serve with chicken chimichangas?

Chimichangas pair wonderfully with guacamole, sour cream, salsa, and fresh chopped cilantro. You can also serve them with Mexican rice, beans, or a fresh salad for a complete meal.