Chicken chimichangas are a crispy, flavorful Mexican-inspired dish that’s perfect for a satisfying meal. If you love the idea of a crunchy burrito filled with savory chicken, beans, cheese, and spices, this recipe is for you! Making chicken chimichangas at home is easier than you might think, and you can choose to bake or fry them depending on your preference. Let’s dive into how to make chicken chimichangas step-by-step.
Ingredients You’ll Need
To make about 6 to 8 chimichangas, gather the following ingredients:
– 2 cups cooked chicken, shredded or chopped
– 1 can refried beans
– 1/2 cup salsa (choose your favorite kind)
– 1 teaspoon cumin
– 1/2 teaspoon dried oregano
– 1 teaspoon chili powder
– 1 cup shredded cheese (cheddar or Mexican blend)
– 2 green onions, chopped
– 6 large flour tortillas (burrito-sized)
– 3 tablespoons vegetable or canola oil (for frying or brushing)
For toppings (optional but recommended):
– Salsa
– Sour cream
– Guacamole
Step-by-Step Instructions
1. Prepare the Chicken Filling
Start by cooking your chicken breasts in a frying pan over medium heat until they are tender and no longer pink inside. Let the chicken rest for a few minutes, then chop or shred it into bite-sized pieces.
In a large mixing bowl, combine the cooked chicken with refried beans, shredded cheese, salsa, cumin, oregano, chili powder, and chopped green onions. Mix everything well until the ingredients are evenly incorporated.
2. Assemble the Chimichangas
Lay out a large flour tortilla on a flat surface. Spoon about ½ cup of the chicken mixture onto the center of the tortilla. Fold the opposite sides over the filling and roll it up tightly like a burrito. Make sure the seam side is underneath to help keep it closed during cooking.
3. Cook the Chimichangas
You have two delicious options here: bake or fry.
– To Bake: Preheat your oven to 400°F (200°C). Lightly brush each chimichanga with oil and place them seam side down on a baking sheet lined with parchment paper. Bake for about 25 minutes or until they are golden brown and crispy.
– To Fry: Heat a skillet over medium heat and add enough oil to cover the bottom (about ½ cup). Once hot (around 350°F), carefully place the chimichangas seam side down in the oil. Fry for 1-2 minutes on each side until they turn golden and crispy. Drain on paper towels to remove excess oil.
4. Serve and Enjoy
Serve your crispy chicken chimichangas warm, topped with salsa, sour cream, and guacamole. They pair wonderfully with Mexican rice or a fresh salad for a complete meal.
Tips for Perfect Chicken Chimichangas
– Use burrito-sized flour tortillas to ensure they hold all the filling without breaking. Corn tortillas are too fragile for frying or baking in this recipe.
– For a quicker meal, use rotisserie chicken or pre-cooked shredded chicken.
– Customize the filling by adding diced onions, bell peppers, or corn for extra flavor and texture.
– If you want to make your chimichangas a little healthier, opt for baking instead of frying. Brushing with oil helps them crisp up nicely in the oven.
– Secure the rolled chimichangas with toothpicks if needed to keep them from unraveling during cooking.
Variations to Try
– Creamy Green Chile Sauce: Top baked chimichangas with a creamy green chile sauce made from salsa verde, sour cream, and a touch of lime juice for an extra burst of flavor.
– Spicy Chipotle Chicken: Add minced chipotle peppers in adobo sauce to the chicken filling for a smoky, spicy kick.
– Cheese Lover’s Delight: Use a blend of Monterey Jack, cheddar, and queso fresco for a rich, melty cheese experience.
Chicken chimichangas are a crowd-pleaser that bring together crispy textures and bold flavors in every bite. Whether you’re making them for a family dinner or a festive gathering, this recipe is sure to satisfy your cravings.
Enjoy your homemade chicken chimichangas with all your favorite toppings and sides!