Chicken Chimichangas
Ingredients
- 1 to 2 cups vegetable oil Enough to fill an inch in your skillet.
- 2 Tablespoons salted butter
- 1 small sweet onion
about 1 cup, diced
- ½ Tablespoon minced roasted garlic
- ½ Tablespoon chili powder
- ½ teaspoon Mexican oregano
- ½ teaspoon ground cumin
- 4 cups cooked)
shredded chicken (a rotisserie chicken works perfect for this
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 can
4 ounces diced green chilies
- 5 burrito-size flour tortillas
- 2 cups shredded Mexican blend cheese
- sour cream
- guacamole
- taco sauce or hot sauce
- pico de gallo
- cilantro
- sliced cherry tomatoes
Directions
- 1
Prepare the oil. In a large heavy-bottom skillet, pour in enough vegetable oil to fill it 1 inch full of oil. Heat the oil over low heat. (This will be the oil you fry the chimichangas in. The oil needs to slowly reach about 375°F.)
- 2
Line a baking pan. Line a baking tray with paper towels or a drip tray and top it with a wire cooling rack.
- 3
Make the filling. In a separate large skillet, heat 2 tablespoons of butter over medium-high heat. Add the diced onion and cook until slightly softened. Add in garlic, chili powder, Mexican oregano, and cumin. Stir and cook until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook the mixture for another 5 minutes, or until thoroughly heated. Set aside.
- 4
Fold your chimichangas. Warm the tortillas in the microwave according to package instructions. Fill the center of each tortilla with about 1/2 cup of the chicken mixture. Top with 3 tablespoons of the shredded cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.
- 5
Fry and serve. Slowly lower the chimichangas, one at a time, into the heated oil with the seam down. Cook for about 2 minutes on each side. Long enough for them to become golden brown. Remove from the oil and place the chimichangas on a wire cooling rack with a paper towel or drip tray under them. This will prevent them from becoming soggy, sitting in their own oil. Let them sit for 5 minutes to cool slightly. Top with sour cream, guacamole, pico de gallo, cilantro, or sliced cherry tomatoes before serving warm.
Chicken Chimichangas
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About this Recipe
Craving that irresistible crunch and savory satisfaction of restaurant-style deep-fried burritos? These homemade Chicken Chimichangas deliver that crispy, cheesy delight right to your table, surprisingly easy to achieve.
This recipe is a winner because it transforms simple ingredients into a truly satisfying meal. By wrapping seasoned shredded chicken and melted Mexican blend cheese in a flour tortilla before a quick deep fry, you create a dish with incredible texture and flavor that's hard to resist. The secret is in the crispy exterior contrasting with the tender, savory filling.
Prepare for a fiesta of flavors and textures. Each bite offers the satisfying crispness of a golden-fried tortilla, giving way to a warm, savory interior packed with tender, perfectly spiced shredded chicken and gooey melted cheese. The mild heat from green chilies, chili powder, and cumin blends beautifully with the aromatic Mexican oregano, creating a well-rounded and comforting taste. Despite their indulgent feel, these chimichangas come together quickly, making them a fantastic option for a weeknight treat or a casual gathering.
Feel free to get creative with your chimichangas. While the recipe calls for cooked shredded chicken (a rotisserie chicken works perfect for this), you could easily adapt this by using other cooked, shredded meats. For the cheese, experiment with different melty varieties if Mexican blend isn't available, such as Monterey Jack or a Colby-Jack mix. To enhance the flavor, consider adding a pinch of smoked paprika to the chicken mixture.
These crispy Chicken Chimichangas are a complete meal on their own, perfect for a casual family dinner or a fun gathering with friends. Serve them hot and fresh with a generous dollop of sour cream, creamy guacamole, a vibrant salsa like pico de gallo, a sprinkle of fresh cilantro, and a few sliced cherry tomatoes. Don't forget a drizzle of your favorite taco sauce or hot sauce for an extra kick!