These Crispy Chicken Chimichangas are packed with tender chicken and cheese, all wrapped in a crispy tortilla. They’re a fun and tasty twist on a classic dish!
Honestly, who can resist that crunch when you take a big bite? I love pairing them with salsa or guacamole; it makes every bite even better. Yum! 😋
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is a lifesaver for quick meals! You can also boil or bake chicken breasts and shred them. If you’re vegetarian, try using cooked mushrooms or jackfruit as a substitute.
Cheese: Cheddar cheese adds a nice sharp flavor, but feel free to use a Mexican blend for extra zest. If avoiding dairy, swap it for vegan cheese or skip it entirely!
Black Beans: These are optional but add protein and fiber. You can substitute with pinto beans, or for a lighter option, use corn instead. They give a great flavor boost too!
Tortillas: Flour tortillas are traditional, but you can use corn tortillas for a gluten-free version. Just remember they may need a little extra care when rolling.
How Can I Achieve the Perfect Crispiness When Frying?
Frying your chimichangas to golden perfection takes a little finesse. Here’s how to get that satisfying crunch:
- Heat your oil to 350°F (175°C). Too hot might burn them; too cool will make them greasy. A thermometer helps here!
- Fry them seam-side down first. This helps seal them while they cook.
- Don’t crowd the pan! Fry in batches to maintain oil temperature.
- Keep them draining on paper towels for a crispy finish. Avoid letting them sit in excess oil.
With these tips, you’re set for delicious, crispy chicken chimichangas! Enjoy every bite!
How to Make Crispy Chicken Chimichangas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie or boiled chicken works well)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1 cup cooked black beans (optional)
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes or salsa
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For Assembly:
- 4 large flour tortillas
- Vegetable oil for frying
- Fresh cilantro, chopped (for garnish)
- Sour cream or Mexican crema for drizzling
- Pico de gallo or extra salsa for serving
- Lime wedges for serving
- Mixed salad or shredded lettuce as a side (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 10-15 minutes for cooking. So, total time is about 30 minutes from start to finish. Perfect for a quick and delicious dinner!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large skillet over medium heat, add a small amount of oil and sauté the diced onions until they become translucent, about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until fragrant. Stir in the cooked shredded chicken, diced tomatoes or salsa, cumin, chili powder, smoked paprika, salt, and pepper. Mix everything well and cook for another 3-4 minutes to ensure it’s all heated through. Remove from heat.
2. Assemble the Chimichangas:
To make the tortillas easier to roll, warm them slightly in the microwave or on a skillet for a few seconds. Lay a tortilla flat on a clean surface and spoon about 1/2 cup of the chicken mixture in the center. Sprinkle some shredded cheese on top, and if you like, add some cooked black beans for extra flavor. Next, fold in the sides of the tortilla and then roll it tightly from the bottom, forming a secure burrito shape.
3. Fry the Chimichangas:
In a deep skillet or frying pan, heat about 1 inch of vegetable oil to around 350°F (175°C). Carefully place the wrapped chimichanga seam-side down into the hot oil. Fry until golden brown and crispy on one side (about 2-3 minutes), then turn and fry the other side for the same amount of time. Once golden and crispy, remove them and drain on paper towels to get rid of excess oil.
4. Serve and Enjoy:
Place each chimichanga on a serving plate and drizzle with sour cream or Mexican crema. Garnish with fresh chopped cilantro. Serve with pico de gallo or extra salsa on the side, along with lime wedges and a mixed salad or shredded lettuce if desired. Dig in and enjoy your crispy, flavorful chicken chimichangas!
Happy cooking!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Just shred it up and mix it with the other ingredients for an easy and quick meal.
Can I Make These Chimichangas Ahead of Time?
Yes, you can prepare the filling ahead of time and store it in the fridge for up to 2 days. When you’re ready to eat, just assemble and fry them. If you want to freeze them, assemble the chimichangas without frying, wrap them tightly, and freeze for up to 2 months. Fry straight from frozen, adding a couple more minutes to the cooking time.
What Should I Serve with Crispy Chicken Chimichangas?
These chimichangas are delicious on their own but pair wonderfully with salsa, guacamole, or pico de gallo. A side of mixed salad or shredded lettuce adds freshness, while lime wedges enhance the flavors.
How Can I Make These Chimichangas Healthier?
To make a healthier version, you can bake the chimichangas instead of frying them. Brush them with a little oil and bake at 400°F (200°C) for about 20 minutes, turning halfway through, until golden and crisp. You can also use whole wheat tortillas and add more veggies to the filling!
