Ah, chicken chimichangas! These crispy delights have a rich history that traces back to the American Southwest, where Mexican flavors and culinary traditions flourish. Imagine biting into a perfectly golden, deep-fried tortilla, bursting with a scrumptious filling of seasoned chicken and ooey-gooey cheese—it’s a flavor explosion that never fails to satisfy. I’ve been whipping up these beauties for years, and let me tell you, they’re a staple in my kitchen. The combination of tender, shredded chicken mixed with spices, beans, and melted cheese creates a comforting and delicious dish that’s perfect for any occasion. Plus, they’re so much fun to make! Trust me, once you try your hand at making chicken chimichangas, you’ll never look back. You’ll feel like a culinary rockstar!
Ingredients List
- 2 cups cooked shredded chicken (I love using rotisserie chicken for ease and flavor!)
- 1 cup shredded cheese (cheddar or Monterey Jack—both melt beautifully!)
- 1/2 cup refried beans (canned works great, but homemade is even better if you have time!)
- 1/2 cup diced tomatoes (fresh or canned—just make sure to drain them if they’re canned!)
- 1/4 cup chopped onions (I prefer yellow onions for a touch of sweetness)
- 1 tablespoon taco seasoning (feel free to use your favorite homemade blend here!)
- 4 large flour tortillas (look for ones that are soft and pliable—no one likes a breaking tortilla!)
- Vegetable oil for frying (enough to fill your pan about 2 inches deep—this is where the magic happens!)
How to Prepare Chicken Chimichangas
Step-by-Step Instructions
Let’s get cooking! First, grab a large mixing bowl and combine the cooked shredded chicken, shredded cheese, refried beans, diced tomatoes, chopped onions, and taco seasoning. Mix everything together until it’s well combined—you want every bite to be bursting with flavor!
Next, take a large flour tortilla and place a generous portion of the chicken mixture right in the center. Don’t be shy! Fold the sides of the tortilla over the filling and then roll it up tightly from the bottom to form a chimichanga. Make sure it’s snug so nothing spills out during frying.
Now, heat about 2 inches of vegetable oil in a deep pan over medium heat. You want the oil hot enough to fry, so aim for around 350°F (175°C). Carefully add the chimichangas seam side down, ensuring not to overcrowd the pan—this helps them fry evenly. Fry for about 4-5 minutes on each side, or until they’re golden brown and crispy. Once done, remove them from the oil and let them drain on paper towels. Ah, that sizzling sound is music to my ears!
Tips for Perfecting Your Chimichangas
For a flavor boost, consider marinating your chicken in lime juice and your favorite spices before cooking. Trust me, it makes a huge difference! Also, using fresh tortillas can elevate your chimichangas; they’re easier to roll and less likely to tear. And when it comes to frying, maintaining that oil temperature is key—if the oil isn’t hot enough, you’ll end up with greasy chimichangas instead of crispy ones. Use a thermometer if you have one, and don’t forget to let your chimichangas cool slightly before digging in to avoid burning your mouth. Enjoy the crunch!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so the following numbers are estimates. Each serving of my delicious chicken chimichangas (that’s one chimichanga) packs about 350 calories. You’ll also find:
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 2g
- Protein: 18g
These numbers are sure to satisfy your hunger without breaking the calorie bank!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Deliciously crispy exterior with a flavorful, cheesy filling.
- Customizable with your favorite ingredients or leftovers.
- Great for meal prep or feeding a crowd.
- Perfectly pairs with a variety of dips like salsa or guacamole.
Variations on Chicken Chimichangas
Don’t be afraid to get creative with your chicken chimichangas! You can easily switch up the filling to suit your taste or use what you have on hand. Try adding black beans, corn, or sautéed bell peppers for a veggie-packed version. If you’re a cheese lover, experiment with different cheeses like pepper jack for a spicy kick or a blend of mozzarella and cheddar for that gooey goodness.
For a healthier twist, consider baking your chimichangas instead of frying. Just brush them lightly with oil and place them seam side down on a baking sheet. Bake at 400°F (200°C) for about 25-30 minutes, or until golden and crispy. Trust me, they’re still delicious!
Serving Suggestions
To take your chicken chimichangas to the next level, serve them with a side of fresh salsa or creamy guacamole for that perfect dip! A zesty corn salad or a simple green salad with a lime vinaigrette adds a refreshing crunch that complements the richness of the chimichangas beautifully. You could even throw together some Mexican rice or refried beans on the side for a hearty meal. Trust me, your taste buds will thank you!
Storage & Reheating Instructions
If you find yourself with leftover chicken chimichangas (which is rare, but it happens!), you can store them in an airtight container in the fridge for up to 3 days. Just make sure they’re completely cooled before sealing them up to prevent sogginess. When it comes to reheating, you’ll want to keep that crispy texture, so skip the microwave! Instead, preheat your oven to 375°F (190°C) and place the chimichangas on a baking sheet. Reheat for about 10-15 minutes, flipping them halfway through, until they’re hot and crispy again. Trust me, you’ll be glad you took the extra time!
FAQ Section
Can I make chimichangas ahead of time?
Absolutely! You can prepare the filling and assemble the chimichangas ahead of time. Just wrap them tightly in plastic wrap and store them in the fridge for up to 24 hours before frying. This makes for an easy weeknight dinner!
What dipping sauces pair well with chimichangas?
Oh, there are so many delicious options! I love serving them with homemade salsa, creamy guacamole, or even a zesty sour cream dip. You could also try a tangy chipotle ranch dressing for a fun twist!
Can I freeze un-fried chimichangas?
Yes! Just assemble them and freeze them before frying. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag for up to 2 months. When you’re ready to enjoy, fry them straight from the freezer—just add a couple of extra minutes to the cooking time.
What if I don’t have a deep fryer?
No worries! A deep pan works perfectly fine. Just make sure to use enough oil for frying, and keep an eye on the temperature. You can use a thermometer to ensure it stays around 350°F (175°C) for that perfect crispy finish!
Delicious chicken chimichangas in 30 minutes or less!
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Crispy chicken chimichangas filled with seasoned chicken and cheese.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup refried beans
- 1/2 cup diced tomatoes
- 1/4 cup chopped onions
- 1 tablespoon taco seasoning
- 4 large flour tortillas
- Vegetable oil for frying
Instructions
- In a bowl, combine chicken, cheese, refried beans, tomatoes, onions, and taco seasoning.
- Mix until well combined.
- Place a generous portion of filling in the center of each tortilla.
- Fold the sides of the tortilla over the filling, then roll tightly to form a chimichanga.
- Heat oil in a deep pan over medium heat.
- Carefully add the chimichangas to the hot oil, seam side down.
- Fry until golden brown and crispy, about 4-5 minutes per side.
- Remove and drain on paper towels.
Notes
- For extra flavor, marinate chicken in lime juice and spices before cooking.
- Try adding jalapeños for heat.
- Serve with salsa or guacamole for dipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: chicken chimichangas, Mexican food, fried chimichangas
