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Chicken Chimichangas Recipe

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★★★★★

4.7 from 231 reviews

Deliciously crispy Chicken Chimichangas filled with a flavorful mixture of shredded chicken, cheeses, and spices, pan-fried to golden perfection. Perfectly paired with guacamole, sour cream, salsa, and fresh cilantro for a satisfying Mexican-inspired meal.

Ingredients

Scale

For the Filling:

  • 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

For Assembly:

  • 4 large flour tortillas (burrito size)
  • 1 cup refried beans

For Garnish:

  • Guacamole
  • Sour cream
  • Salsa
  • Fresh cilantro, chopped

Instructions

  1. Cook the Filling: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 3-4 minutes. Then add the shredded chicken, chili powder, ground cumin, paprika, salt, and pepper. Stir to combine the spices evenly with the chicken and cook for another 3-5 minutes until heated through and fragrant.
  2. Mix in Salsa and Cheese: Transfer the cooked chicken mixture to a bowl. Add ¼ cup salsa verde, 1 cup shredded Monterey Jack cheese, and ½ cup shredded Oaxaca cheese. Stir the mixture until the cheese begins to melt and incorporate smoothly. Finally, add 1 tablespoon of fresh lime juice and stir well to brighten the flavors.
  3. Assemble the Chimichangas: Lay one large flour tortilla flat on a clean surface. Spread about ¼ cup of refried beans in the center of the tortilla. Spoon approximately one-quarter of the chicken and cheese mixture on top of the beans. Fold the two sides of the tortilla inward, then roll it tightly from one end to form a secure burrito shape.
  4. Pan Fry the Chimichangas: Heat a thin layer of avocado oil in a skillet over medium heat. Once hot, place the chimichangas seam-side down in the skillet to prevent them from unrolling. Cook each chimichanga for about 2-3 minutes per side, turning carefully with tongs or a spatula, until all sides are golden brown and crispy. Add more oil as needed between batches to maintain even frying.
  5. Serve: Serve the chimichangas hot garnished with dollops of guacamole, sour cream, salsa, and a sprinkle of fresh chopped cilantro for a burst of fresh flavor and color. Enjoy immediately for the best texture and taste.

Notes

  • Use freshly shredded chicken from a rotisserie or homemade cooked chicken for the best flavor and texture.
  • Avocado oil is recommended for frying due to its high smoke point and neutral flavor.
  • You can substitute Oaxaca cheese with mozzarella if unavailable, but the flavor will be less authentic.
  • Make sure to roll the chimichangas tightly to prevent filling from escaping during frying.
  • Adjust the level of chili powder based on your preferred spice tolerance.
  • Serve immediately after frying for the crispiest texture; reheating may soften the crust.

Keywords: Chicken Chimichangas, Mexican Chicken Recipe, Fried Burritos, Easy Chimichangas, Cheesy Chicken Chimichangas, Avocado Oil Frying, Mexican Comfort Food

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