This crispy chicken chimichanga is filled with tender chicken and cheese, all wrapped up in a golden, crunchy shell. Perfect for a cozy dinner!
The best part? You can dip it in salsa or guacamole—yum! I like making extra for lunch the next day. Trust me, they don’t last long! 😄
Key Ingredients & Substitutions
Cooked Shredded Chicken: I love using rotisserie chicken because it’s quick and flavorful. If you’re looking for a healthy alternative, try shredded turkey or even cooked beans for a vegetarian option.
Cheese: Cheddar is classic, but a Mexican blend will add great flavor too. You could also use Monterey Jack for a milder taste or spicy cheese for an extra kick! Vegan cheese works well if you’re dairy-free.
Onions: Diced onions add crunch and flavor. If you’re not a fan, try using green onions for a milder taste or omit them altogether if you prefer.
Seasonings: Cumin and chili powder bring warmth to the dish. Feel free to swap with taco seasoning for convenience or add cayenne for some heat!
Big Flour Tortillas: The size is important for wrapping. If you need a lower-carb option, use large lettuce leaves instead, but keep them thick so they hold together!
How Do You Fry Chimichangas Without Making a Mess?
Frying can be tricky, but here are some simple steps to keep it clean and easy. First, ensure the oil reaches the right temperature (about 350°F). This prevents the chimichangas from absorbing too much oil.
- Use a deep skillet to allow plenty of room for frying.
- Carefully place chimichangas seam side down into the hot oil to keep them closed.
- Don’t crowd the pan; fry in batches if necessary.
- Use tongs for turning gently so you don’t break them.
- Let them drain on paper towels post-frying for an extra crispy finish.
Enjoy your cooking journey, and remember, practice makes perfect! Your chimichangas will turn out delicious every time with these tips.
How to Make Crispy Chicken Chimichanga
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup diced onions
- 1/2 cup diced tomatoes (plus extra for garnish)
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
For the Chimichangas:
- 4 large flour tortillas (10-inch)
- Vegetable oil or canola oil for frying
For Topping and Serving:
- 1 cup shredded lettuce
- 1/2 cup sour cream (for drizzling)
- Optional: guacamole or salsa for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 15 minutes to cook. So, in about 35 minutes, you’ll have delicious crispy chicken chimichangas ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, combine the cooked shredded chicken, diced onions, diced tomatoes, chopped cilantro, cumin, chili powder, garlic powder, paprika, salt, and pepper. Mix everything well until the spices are evenly distributed throughout the filling.
2. Warm the Tortillas:
To make the tortillas easier to handle, warm them slightly. You can do this in the microwave for about 15 seconds or heat them on a skillet for a minute. This will make them pliable for wrapping!
3. Fill the Tortillas:
Take one tortilla and place about 1/4 of the chicken mixture in the center. Then, sprinkle some shredded cheese on top of the chicken. It should feel generous but not too overstuffed!
4. Roll the Chimichangas:
Fold in the sides of the tortilla over the filling, then roll it tightly from one end to the other. Ensure the filling is secured inside the tortilla as you roll. Set aside while you prepare the rest.
5. Fry the Chimichangas:
In a large skillet, heat about 1 inch of oil over medium-high heat. You want it hot enough that it sizzles when you add your chimichangas (aim for around 350°F or 175°C). Carefully place the chimichangas seam-side down in the oil.
6. Cook Until Crispy:
Fry each chimichanga for about 3-4 minutes on each side, or until they turn a nice golden brown and become crispy. Use tongs to turn them carefully so they don’t break apart.
7. Drain on Paper Towels:
Once golden and crispy, remove the chimichangas from the oil and place them on a paper towel-lined plate. This will help absorb excess oil, keeping them crispy!
8. Serve the Chimichangas:
To serve, place a chimichanga on a plate and drizzle sour cream over it. Top with shredded lettuce, diced tomatoes, and sprinkle with fresh cilantro for a pop of color and flavor!
9. Enjoy!
Serve hot with guacamole or salsa on the side for a tasty dip. Enjoy every crispy, cheesy bite of your chimichanga!
This dish is not just delicious but also a fun way to enjoy a meal with family or friends. Happy cooking!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Store-bought rotisserie chicken is a great time-saver and adds a lot of flavor. Just shred it and use it directly in the recipe!
What Can I Use Instead of Flour Tortillas?
If you’re looking for a gluten-free option, corn tortillas work well; just be careful when rolling them as they can crack. For a low-carb version, consider using large lettuce leaves.
How Do I Store Leftover Chimichangas?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a toaster oven or air fryer for a few minutes to regain their crispiness. Avoid the microwave, as it can make them soggy.
Can I Freeze Chimichangas?
Yes! You can freeze un-fried chimichangas. Wrap them tightly in plastic wrap and then in foil before freezing. To cook, thaw overnight in the fridge and fry as directed or bake at 375°F (190°C) until heated through and crispy.
