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The Best Chicken Chimichangas Recipe

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4.3 from 2 reviews

These chicken chimichangas are crispy on the outside with a perfectly seasoned, cheesy chicken filling inside. Using tender shredded chicken blended with Mexican spices, salsa verde, and melted Oaxacan and Monterey Jack cheeses, these chimichangas make a delicious Tex-Mex meal that’s ideal for lunch or dinner. Pan-fried to golden perfection and served with guacamole, sour cream, and fresh cilantro, they are a flavorful crowd-pleaser.

  • Total Time: 25 minutes
  • Yield: 4 chimichangas

Ingredients

For the Filling:

  • 2 cups shredded chicken (rotisserie or homemade)
  • 1 small sweet onion, diced
  • 1 tbsp avocado oil, plus more for frying
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp paprika
  • Salt and pepper to taste
  • ¼ cup salsa verde
  • 1 cup Monterey Jack cheese, shredded
  • ½ cup Oaxaca cheese, shredded
  • 1 tbsp fresh lime juice

For Assembly:

  • 4 large flour tortillas, burrito size
  • 1 cup refried beans

For Garnish:

  • Guacamole
  • Sour cream
  • Salsa
  • Fresh cilantro, chopped

Instructions

  1. Cook the Filling: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the diced sweet onion and sauté until softened and translucent. Add shredded chicken along with chili powder, ground cumin, paprika, salt, and pepper. Stir continuously and cook until the spices are evenly distributed and the mixture is heated through.
  2. Mix in Salsa and Cheese: Transfer the cooked chicken mixture to a bowl. Add ¼ cup salsa verde, 1 cup shredded Monterey Jack cheese, and ½ cup shredded Oaxaca cheese. Stir the mixture until the cheese begins to melt and combines evenly. Finish by adding 1 tablespoon fresh lime juice for brightness and stir again.
  3. Assemble the Chimichangas: Lay one flour tortilla flat on a clean surface. Spread approximately ¼ cup of refried beans in the center of the tortilla. Top the beans with about one-quarter of the chicken and cheese filling. Fold the sides of the tortilla inward over the filling and then roll up tightly to form the chimichanga.
  4. Pan Fry the Chimichangas: In a skillet, heat a thin layer of avocado oil over medium heat. Place each chimichanga seam-side down first. Cook each side for about 2 to 3 minutes, turning carefully with tongs or a spatula, until all sides develop a golden-brown, crispy crust. Add more oil as needed between batches to ensure proper frying.
  5. Serve: Remove chimichangas from the skillet and let them drain briefly on paper towels if desired. Serve hot garnished with dollops of guacamole, sour cream, salsa, and a sprinkle of fresh chopped cilantro for a vibrant finish.

Notes

  • Use rotisserie chicken for quick prep or homemade shredded chicken for freshness.
  • Ensure the oil is hot enough to get a crispy exterior but not smoking to avoid burning.
  • Fold tortillas tightly to prevent filling from leaking during frying.
  • Substitute flour tortillas with gluten-free tortillas if preferred.
  • For a lighter option, oven-bake chimichangas instead of frying.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Lunch, Dinner
  • Method: Frying
  • Cuisine: Mexican, Tex-Mex

Find it online: https://dishiary.com/the-best-chicken-chimichangas-recipe/