Description
Chicken Chimichangas are a Tex-Mex classic—crispy, golden tortillas filled with a flavorful, spiced chicken and cheese mixture. These deep-fried burrito-like treats are loaded with bold flavors and textures, making them a satisfying and indulgent meal. Whether you serve them smothered in a rich sauce, topped with fresh guacamole, or alongside rice and beans, Chicken Chimichangas are sure to impress at any dinner table or party.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Tex-Mex blend)
- 1/4 cup sour cream (optional, for creaminess)
- 6 large flour tortillas
- 2 cups vegetable oil (for frying)
- Optional toppings: guacamole, salsa, sour cream, shredded lettuce, diced tomatoes, or queso sauce
Ingredient Highlights
- Shredded Chicken: Rotisserie chicken saves time and adds great flavor. You can also use leftover grilled or roasted chicken.
- Spices: Chili powder, cumin, and paprika bring the classic Tex-Mex flavors to life in this dish.
- Cheese: Use a melty cheese like cheddar or Monterey Jack for the best gooey texture.
- Tortillas: Large flour tortillas are ideal for wrapping and frying without tearing.
Instructions
Prepare the Chicken Filling:
- Season the Chicken: In a large bowl, combine the shredded chicken with chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well to coat the chicken evenly.
- Add Cheese and Sour Cream: Stir in the shredded cheese and sour cream, if desired, to make the filling creamy and cheesy.
Assemble the Chimichangas:
- Warm the Tortillas: To prevent tearing, warm the flour tortillas in the microwave for 15-20 seconds or in a dry skillet for a few seconds on each side.
- Fill and Fold: Place about 1/3 cup of the chicken mixture in the center of each tortilla. Fold the sides in, then roll the tortilla tightly like a burrito, securing the filling inside. Use a toothpick if necessary to keep the chimichangas closed.
Fry the Chimichangas:
- Heat the Oil: In a large skillet or deep pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- Fry the Chimichangas: Carefully place 2-3 chimichangas seam-side down in the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with the remaining chimichangas.
Serve:
- Add Toppings: Serve the chimichangas warm, topped with guacamole, salsa, sour cream, or queso sauce, and garnish with shredded lettuce and diced tomatoes if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 22g
- Carbohydrates: 30g
- Protein: 25g