This crispy chicken chimichanga is a tasty treat! It’s filled with juicy chicken, cheese, and seasonings, then wrapped tight and fried until golden brown. Yum!
I love how crunchy the outside is while the inside is packed with flavor. Serve it with salsa or guacamole, and you’ll have a party on your plate! 🎉
Key Ingredients & Substitutions
Shredded Chicken: Use rotisserie chicken for a quick option, or you can grill or poach chicken breasts. If you’re vegetarian, try using black beans or a mix of veggies.
Cheddar Cheese: I love sharp cheddar for its bold flavor. Feel free to swap it with Monterey Jack or queso blanco for a milder taste.
Salsa or Enchilada Sauce: Your choice here! You can use homemade salsa or store-bought for convenience. If you’re a fan of spicy, try adding some hot sauce.
Flour Tortillas: Burrito-sized tortillas work best for holding the filling. If gluten-free, use corn tortillas, but be careful as they can break more easily.
How Can I Get My Chimichangas Extra Crispy?
To achieve that perfect crispy shell, the frying technique is key. Here’s what I suggest:
- Make sure the oil is hot enough before adding the chimichangas. You can test this by dropping a small piece of tortilla; it should sizzle right away.
- Fry in small batches to avoid lowering the oil temperature, which could make them soggy.
- After frying, always drain on paper towels. This helps remove excess oil and keeps them crispy!
Crispy Chicken Chimichanga
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, sliced
- 1/2 cup salsa or enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For Assembly:
- 4 large flour tortillas (burrito size)
- Vegetable oil, for frying
For Serving:
- Sour cream, for serving
- Fresh cilantro, chopped, for garnish
- Diced tomatoes or pico de gallo, for garnish
- Guacamole (optional), for serving
How Much Time Will You Need?
This delicious crispy chicken chimichanga recipe requires about 15-20 minutes of prep time and an additional 10-15 minutes for frying. You’ll be enjoying this yummy dish in about 30-35 minutes!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, mix together the shredded chicken, shredded cheddar cheese, sliced green onions, salsa or enchilada sauce, ground cumin, chili powder, garlic powder, salt, and pepper. Stir until everything is well combined. This filling is packed with flavor!
2. Assemble the Chimichangas:
Take a large flour tortilla and lay it flat on a clean surface. Spoon about 1/4 of the chicken mixture into the center of the tortilla. Fold in the sides and then roll it tightly from the bottom up, making sure the filling stays inside. Make sure it’s well sealed, and repeat this process with the remaining tortillas and filling.
3. Heat the Oil:
In a deep skillet, pour in about 1 inch of vegetable oil. Heat the oil over medium heat until it’s shimmering, which should be around 350°F (175°C). This is the perfect temperature for frying!
4. Fry the Chimichangas:
Once the oil is hot, carefully place the rolled chimichangas seam-side down in the skillet. Fry them for about 2-3 minutes on each side or until they are golden brown and crispy. Remember to fry them in batches if needed, so they don’t overcrowd the pan!
5. Drain and Serve:
Using tongs, remove the chimichangas from the oil and place them on paper towels to drain the excess oil. Now it’s time to enjoy them! Serve hot with a dollop of sour cream, a sprinkle of fresh cilantro, and a side of diced tomatoes or pico de gallo. If you like, add some guacamole for extra flavor!
Enjoy your deliciously crispy and flavorful chicken chimichangas! Enjoy every bite! 😋
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Rotisserie chicken is a great time-saver and adds fantastic flavor. Just shred the chicken and proceed with the recipe as usual.
What Can I Substitute for Flour Tortillas?
If you’re looking for a gluten-free option, corn tortillas work well. Just be cautious while rolling, as they can be more delicate. You can also try whole wheat tortillas for a healthier alternative!
How Can I Store Leftovers?
Store any leftover chimichangas in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through and crispy again—about 10-15 minutes.
Can I Bake Instead of Frying?
Yes, you can bake them! Preheat your oven to 425°F (220°C), place the chimichangas seam-side down on a baking sheet, and brush them with a little oil. Bake for about 20-25 minutes or until they are golden brown and crispy.
