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Chicken Chimichangas
Crispy fried flour tortillas filled with seasoned shredded chicken, refried beans, and cheese, chimichangas offer a satisfying crunch and a flavorful, hearty filling. While originating in the Southwestern US, variations are enjoyed in many Latin American countries.
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- 6 8-inch Large flour tortillas
- 2 cups Cooked shredded chicken
- 1 can (16 oz) Refried beans
- 1/2 cup Salsa(your favorite kind)
- 1 cup Shredded Monterey Jack cheese
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1/2 tsp Dried oregano(crushed)
- 1/2 tsp Salt(to taste)
- 1-2 cups Vegetable oil(for frying)
- 2 Green onions(chopped, for garnish)
- 1/4 cup Sour cream(for topping)
- Pico de gallo(for topping (optional))
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- 1
Prepare the filling: In a large bowl, combine the shredded chicken, refried beans, salsa, shredded Monterey Jack cheese, chili powder, cumin, dried oregano, and salt. Mix well until thoroughly combined. Taste and adjust seasonings if necessary.
- 2
Assemble the chimichangas: Warm the flour tortillas slightly in a dry skillet or microwave to make them pliable. Spoon about 1/2 cup of the chicken mixture onto the center of each tortilla. Fold the opposite sides of the tortilla over the filling, then roll it up tightly like a burrito, tucking in the ends.
- 3
Fry the chimichangas: Heat 1-2 cups of vegetable oil in a heavy-bottomed pot or deep fryer over medium-high heat to 350°F (175°C). Carefully place 1-2 chimichangas at a time into the hot oil, seam-side down. Fry for 3-4 minutes per side, or until golden brown and crispy. Use toothpicks to secure them if needed. Drain on paper towels.
- 4
Serve: Garnish the chimichangas with chopped green onions, a dollop of sour cream, and pico de gallo if desired. Serve immediately.
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- âFor a healthier option, chimichangas can be baked at 400°F (200°C) for about 15-20 minutes, flipping halfway through, or air-fried.
- âEnsure the oil is hot enough for frying to achieve a crispy exterior without the chimichanga becoming greasy.
- âDon't overfill the tortillas to prevent them from bursting during frying.
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- Use shredded beef or pork instead of chicken.
- Add diced onions, bell peppers, or jalapeños to the filling for extra flavor and spice.