These crispy chicken chimichangas are stuffed with tasty chicken and cheese, then fried to a perfect golden brown. They’re crunchy on the outside and warm on the inside—so good!
Who doesn’t love a little crunch? I like to serve them with some salsa and sour cream for dipping. It’s the perfect way to make dinner extra fun, wouldn’t you agree? 😄
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken saves time and adds great flavor. If you’re cooking chicken yourself, boiled chicken breast works well too. You could also use pulled pork or beef for a twist.
Enchilada Sauce: I love using red enchilada sauce for its rich taste. If you want a milder option, salsa roja is a good alternative. You can even try green enchilada sauce for a different flavor profile.
Cheese: Cheddar adds a nice sharpness, but feel free to use a Mexican blend cheese or even pepper jack if you like a little heat. Vegan options can also be found if you’re going dairy-free!
Tortillas: Large flour tortillas are perfect for holding your fillings. Corn tortillas can work, but they might need to be warmed more to keep them from breaking. Wrap them in a damp cloth and microwave them for a few seconds!
How Do You Fry Chimichangas Without Making a Mess?
Frying chimichangas can be tricky, but a few tips can help you nail it. Start by making sure your oil is hot enough. Use a thermometer to check if it’s at 350°F (175°C) before adding your chimichangas. If it’s not hot enough, they can soak up too much oil.
- Carefully roll them tightly to avoid leaks during frying. Ensure the edges are sealed.
- Fry just a couple at a time to maintain oil temperature. This keeps them crispy.
- Let them drain on paper towels to remove excess oil after frying.
Enjoy your crispy chimichangas with all your favorite toppings!
Crispy Chicken Chimichanga Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken, shredded (rotisserie or boiled chicken breast)
- 1 cup red enchilada sauce (or salsa roja)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup diced onion
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 6 large flour tortillas (burrito size)
- Vegetable oil, for frying (about 2 cups)
Toppings:
- 1/2 cup guacamole
- 1/2 cup diced fresh tomato (or pico de gallo)
- Sour cream
- Shredded lettuce
- Chopped fresh cilantro
How Much Time Will You Need?
This delicious dish requires about 20 minutes for preparation and 10 minutes for cooking. You’ll end up with about 30 minutes from start to finish, making it a great option for a flavorful dinner!
Step-by-Step Instructions:
1. Prepare the Chicken Filling:
In a medium bowl, combine the shredded chicken, diced onion, half a cup of the enchilada sauce, ground cumin, chili powder, and a pinch of salt and pepper. Mix everything well until the chicken is nicely coated in all the spices and the sauce.
2. Warm the Tortillas:
Next, warm up your flour tortillas! You can do this by lightly microwaving them for 15-20 seconds or heating them on a dry skillet so they become soft and flexible for easier rolling.
3. Fill the Tortillas:
Lay a warmed tortilla flat on your work surface, and spoon about 1/3 cup of the chicken mixture down the center of the tortilla. Top it with a sprinkle of shredded cheese for extra flavor!
4. Roll the Chimichangas:
Fold the sides of the tortilla inward, then take one end and roll it tightly to enclose the filling. You’re making a burrito shape, so make sure it’s sealed well to keep the filling inside while frying!
5. Fry the Chimichangas:
In a deep skillet, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). To check the temperature, you can drop in a small piece of tortilla; if it sizzles right away, the oil is ready!
6. Cook the Chimichangas:
Carefully place the rolled chimichanga seam-side down into the hot oil. Fry for about 2-3 minutes on each side, or until the exterior turns golden brown and crispy. Keep an eye on them as they cook!
7. Drain Excess Oil:
Once golden and crispy, remove the chimichangas from the oil and place them on a paper towel-lined plate to drain off any excess oil. This will keep them nice and crispy!
8. Add Sauces and Toppings:
Now, place the chimichangas on serving plates. Drizzle them with the remaining enchilada sauce and sprinkle a bit more cheese on top so it melts deliciously.
9. Garnish:
Top each chimichanga with dollops of guacamole, a generous helping of diced tomatoes (or pico de gallo), some sour cream, shredded lettuce, and a sprinkle of fresh cilantro for a burst of flavor.
10. Serve and Enjoy:
Serve the chimichangas immediately while they’re hot and crispy. Enjoy this tasty, hearty meal together with your favorite dipping sauces!
This recipe yields about 6 delicious chimichangas, filling your meal with a crispy, flavorful delight! Enjoy!
Can I Use a Different Type of Meat?
Absolutely! While chicken is delicious, you can also use shredded beef, pulled pork, or even sautéed vegetables for a vegetarian option. Just make sure to season them well!
Can I Bake These Instead of Frying?
Yes, you can bake them for a healthier twist! Preheat your oven to 425°F (220°C), place the assembled chimichangas seam-side down on a baking sheet, spray lightly with cooking oil, and bake for about 20-25 minutes until golden brown.
How Do I Store Leftovers?
Store any leftover chimichangas in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes to get them crispy again!
What Can I Serve with Chimichangas?
Chimichangas pair wonderfully with sides like Mexican rice, refried beans, or a fresh salad. Don’t forget some salsa or extra guacamole for dipping!
