Print

Chicken Chimichangas Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

These Chicken Chimichangas are a delicious and versatile Mexican-inspired dish featuring tender shredded chicken seasoned with aromatic spices, wrapped in flour tortillas, and either fried until golden and crispy or baked to perfection. Served with your favorite toppings like salsa, sour cream, and guacamole, they make a flavorful and satisfying meal perfect for any occasion.

Ingredients

Scale

Chicken Filling

  • 1/2 cup diced white onion
  • 2 teaspoons minced garlic
  • 1/2 Tablespoon chili powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 4 cups cooked, shredded chicken (a rotisserie chicken works perfect for this)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (4 ounces) diced green chilies

Assembly

  • 8 (burrito-size) flour tortillas, warmed
  • 2 cups shredded Monterey Jack cheese

For Frying

  • 1 to 2 cups vegetable oil, divided (for frying and sautéing)

Toppings

  • Salsa
  • Sour cream
  • Guacamole
  • Pico de gallo
  • Lettuce

Instructions

  1. Prepare the Chicken Filling: In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and cook until slightly softened. Stir in minced garlic, chili powder, oregano, and ground cumin, cooking for about 1 minute until fragrant. Add shredded cooked chicken, season with salt and pepper, then stir in diced green chilies. Cook the mixture for an additional 5 minutes to heat through thoroughly, then set aside.
  2. Warm the Tortillas: Heat the burrito-size flour tortillas in the microwave until warm to make them pliable for wrapping.
  3. Assemble the Chimichangas: Place about 1/2 cup of the chicken filling in the center of each tortilla. Top with approximately 3 tablespoons of shredded Monterey Jack cheese. Fold the sides of the tortilla over the filling, then fold the bottom over the sides and roll tightly to enclose the filling. Place each chimichanga seam side down on a large plate or platter. Repeat with remaining tortillas.
  4. Fried Version – Heat the Oil: Pour enough vegetable oil into a large, heavy-bottom skillet or cast iron pan to a depth of 2 inches. Heat the oil slowly over low heat until it reaches 375°F (190°C).
  5. Fry the Chimichangas: Using tongs, carefully lower one chimichanga at a time seam side down into the hot oil. Hold them securely with the tongs while frying to prevent opening. Fry until golden brown on all sides, about 1 to 2 minutes per side. Remove and drain on paper towels to absorb excess oil.
  6. Baked Version – Prepare Oven and Pan: Preheat oven to 375°F (190°C). Lightly grease a large baking sheet with nonstick spray.
  7. Bake the Chimichangas: Place the folded chimichangas seam side down on the prepared baking sheet. Spray the tops lightly with nonstick cooking spray to promote browning. Bake for 20 to 30 minutes, or until golden brown and crisp.
  8. Serve: Serve the chimichangas warm with your choice of toppings such as salsa, sour cream, guacamole, pico de gallo, and lettuce. Enjoy your delicious chicken chimichangas!

Notes

  • You can use rotisserie chicken for convenience and quicker preparation.
  • Adjust the spiciness by adding more or less chili powder and green chilies according to preference.
  • For a crispier baked chimichanga, consider brushing lightly with oil instead of spraying.
  • Be cautious when frying as hot oil splatters; use long tongs and keep children away.
  • Leftover chimichangas can be reheated in the oven to maintain crispiness.

Keywords: Chicken chimichangas, Mexican recipe, fried chimichangas, baked chimichangas, shredded chicken, crispy tortillas

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