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Chicken Chimichangas

Chicken Chimichangas - Recipes From Chef

Now, let’s talk about chicken chimichangas. Imagine biting into a golden, crispy tortilla enveloping tender chicken enveloped in a blend of spices and cheese. It’s an explosion of flavor that sparks joy and satisfaction. As a food enthusiast and someone who has spent years exploring the world of cooking (and eating!), I can assure you—these chimichangas account for some of my best culinary adventures.
Why do I hold chicken chimichangas in such high regard? It’s simple: they’re customizable, easy to prepare, and downright delicious. Drawing inspiration from classic Mexican cuisine, I’ve crafted a recipe that suits both novices and seasoned cooks. So, roll up your sleeves, and let’s explore the art of crafting mouthwatering chicken chimichangas from scratch!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 6 large flour tortillas: Opt for burrito-size to hold all that goodness.
  • 1 can of seasoned refried beans: This adds creaminess and flavor.
  • 1/2 cup zesty salsa: Choose your favorite type to enhance the overall taste.
  • 2 cups cooked chicken: Shredded or diced; use leftover rotisserie chicken for ease.
  • 1 teaspoon ground cumin: Adds warmth.
  • 1 teaspoon chili powder blend: For a peppery hit.
  • 1/2 teaspoon crushed dried oregano: Brings a hint of earthiness.
  • 1/2 teaspoon smoked paprika: For subtle depth.
  • 1 cup grated cheese: Cheddar or a Mexican-style mix works great here.
  • 3 tablespoons neutral oil: Use canola or vegetable for frying.
  • 2 green onions, thinly sliced: Adds freshness.
  • 1/4 cup fresh cilantro, chopped: Brightens the dish.
For toppings, consider:
  • Salsa, sour cream, and guacamole.

Method
 

Step 1: Assemble the Filling
  1. In a large bowl, combine the cooked chicken, seasoned refried beans, zesty salsa, ground cumin, chili powder, oregano, smoked paprika, and half of the grated cheese. Mix everything well to ensure each ingredient is evenly distributed. This is the hearty filling that will make your chimichangas shine.
Step 2: Roll the Chimichangas
  1. Take a flour tortilla and place about ¼ of the filling in the center. Fold the sides in first, then roll the tortilla tightly from the bottom upward. This should create a neat package. Make sure the filling is secure so it doesn't escape during cooking!
Step 3: Prepare for Frying
  1. In a large skillet, heat the neutral oil over medium heat. You want enough oil to submerge the chimichangas halfway. If you have a thermometer, aim for about 350°F. A good test is to drop in a small piece of the tortilla; if it sizzles, you’re ready to cook.
Step 4: Fry the Chimichangas
  1. Once the oil is hot, carefully place 2-3 chimichangas into the skillet, seam-side down. Fry them for about 3-4 minutes until they turn golden brown. Flip them over using tongs and allow them to fry on the other side for another 3-4 minutes. Repeat with the remaining chimichangas.
Step 5: Drain Excess Oil
  1. After frying, transfer the chimichangas to a plate lined with paper towels. This will absorb any excess oil, keeping them crispy without being greasy.
Step 6: Serve with Toppings
  1. Serve your chimichangas hot, topped with the remaining grated cheese, sliced green onions, fresh cilantro, and your favorite toppings like salsa, sour cream, or guacamole.

Notes

  • Make-ahead option: Assemble the chimichangas and refrigerate them for up to a day before frying.
  • Deep frying: If you prefer, you can opt for deep frying instead of pan frying for an even crispier texture.
  • Freezing: Uncooked chimichangas can be frozen. Just thaw and fry when you're ready to cook.
  • Fresh herbs: If you’re not a fan of cilantro, try fresh parsley for a different herby flavor.
  • Cheese varieties: Experiment with different cheese combinations for a unique twist.