Description
Chicken Chimichangas are crispy, pan-fried burritos filled with a flavorful mixture of shredded chicken, refried beans, tomato sauce, and a blend of Mexican spices, topped with melted cheese. This Mexican-inspired dish is perfect for a fun and satisfying dinner.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 tablespoon chopped garlic
- 1/2 cup tomato sauce
- 1/2 cup salsa
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 16 ounce can refried beans
- 4 cups cooked shredded or diced chicken
Assembly
- 6 burrito size flour tortillas
- 3 cups shredded Mexican blend cheese
For Frying
- Canola or vegetable oil for frying
Instructions
- Prepare the filling: Add the olive oil to a large skillet over medium heat. Cook the diced onion for 3-4 minutes until softened, then add the chopped garlic and cook for another minute until fragrant.
- Add sauces and spices: Carefully pour in the tomato sauce and salsa, stir well, then add kosher salt, fresh black pepper, chili powder, and cumin. Stir to combine the spices evenly.
- Combine beans and chicken: Stir in the refried beans until the filling is smooth. Fold in the cooked shredded or diced chicken and mix thoroughly. Taste the filling and adjust seasonings if needed. Remove from heat and let the filling cool slightly.
- Assemble chimichangas: Lay one flour tortilla on a clean surface. Spoon about 3/4 cup of filling down the center of the tortilla. Sprinkle 1/2 cup of shredded Mexican blend cheese on top of the filling. Fold the bottom of the tortilla up over the filling, then fold the sides in, and roll tightly with the seam side down. Repeat with remaining tortillas and filling to make 6 chimichangas.
- Heat oil for frying: Pour enough canola or vegetable oil into a deep skillet to cover about 1 inch of the bottom and heat over medium-high heat until hot but not smoking, around 350°F (175°C).
- Fry chimichangas: Carefully place 2 chimichangas at a time into the hot oil seam side down. Fry for about 3-4 minutes per side until golden brown and crispy. Use tongs to turn carefully. Remove from oil and drain on paper towels. Repeat with the remaining chimichangas.
- Serve: Serve the crispy chicken chimichangas hot, optionally with salsa, sour cream, guacamole, or your favorite Mexican sides.
Notes
- Use cooked chicken leftovers or rotisserie chicken for convenience.
- The filling can be adjusted to be spicier or milder based on your chili powder and salsa choice.
- For easier folding, warm tortillas slightly before assembling.
- To reduce grease, drain chimichangas on paper towels after frying.
- Oven-bake the chimichangas at 400°F for 15-20 minutes as a healthier alternative.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg
