Why You’ll Love This Recipe
Chicken Chimichangas are flavorful, crispy, and easy to customize. Here’s why they’ll become a go-to recipe:
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Crispy on the Outside, Juicy on the Inside: The deep-frying process creates a crunchy exterior while keeping the chicken filling tender and full of flavor.
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Full of Flavor: The combination of seasoned chicken, melty cheese, and warm spices makes every bite a satisfying experience.
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Easy to Customize: You can adjust the spices, add your favorite toppings like guacamole and salsa, or even change the filling to suit your preferences.
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Made with Simple Ingredients: With just a few pantry staples and fresh ingredients, you can create a delicious meal in under an hour.
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Perfect for Meal Prep: These chimichangas are great for making ahead, and they reheat well, making them ideal for busy days.
ingredients
2 large chicken breasts (or 3-4 thighs for a juicier filling), boneless and skinless
1 tablespoon olive oil (for cooking the chicken)
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon ground coriander
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon fresh cilantro, chopped (optional, for garnish)
6-8 large flour tortillas (ensure they are Halal)
Canola oil, for frying (or vegetable oil)
Sour cream (optional, for serving)
Guacamole (optional, for serving)
Salsa (optional, for serving)
Lime wedges (optional, for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Cook the Chicken:
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Season the chicken: Season both sides of the chicken breasts with salt, pepper, chili powder, cumin, and paprika.
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Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, until fully cooked and golden brown on the outside.
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Shred the chicken: Remove the chicken from the skillet and let it rest for a few minutes. Then, use two forks to shred the chicken into bite-sized pieces.
2. Sauté the Onion and Garlic:
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Sauté the vegetables: In the same skillet, add a little more olive oil if necessary. Sauté the chopped onion and minced garlic over medium heat for 2-3 minutes, until soft and fragrant.
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Combine with chicken: Add the shredded chicken back into the skillet, mixing it with the onions and garlic. Adjust seasoning with salt, pepper, and more spices as needed.
3. Assemble the Chimichangas:
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Warm the tortillas: Heat the flour tortillas for 10-15 seconds in the microwave or on a dry skillet to soften them.
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Add the filling: Place about ¼ cup of the chicken mixture in the center of each tortilla. Top with a generous handful of shredded cheese.
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Roll the chimichangas: Fold in the sides of the tortilla and roll it tightly from the bottom to secure the filling inside.
4. Fry the Chimichangas:
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Heat the oil: In a large skillet, heat about 2 inches of canola or vegetable oil over medium-high heat. You can test the oil’s readiness by dropping in a small piece of tortilla—if it bubbles and crisps up, the oil is ready.
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Fry the chimichangas: Carefully place the rolled chimichangas seam-side down into the hot oil. Fry for 2-3 minutes per side, until golden brown and crispy.
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Drain the oil: Once fried, remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain any excess oil.
5. Serve and Enjoy:
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Top with toppings: Once the chimichangas are ready, serve them with your favorite toppings like sour cream, guacamole, salsa, and a squeeze of lime juice for an extra burst of flavor.
Servings and timing
Servings: 6-8 chimichangas
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
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Buffalo Chicken Chimichangas: Add buffalo sauce to the chicken mixture for a spicy and tangy kick.
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Vegetarian Chimichangas: Swap out the chicken for sautéed vegetables like bell peppers, onions, and zucchini for a vegetarian version.
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Cheesy Chicken Chimichangas: Add extra cheese to the filling and top with more melted cheese after frying for a cheesy, indulgent treat.
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Spicy Chicken Chimichangas: Add jalapeños or other hot peppers to the filling for extra heat.
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Chicken and Bean Chimichangas: Mix black beans or pinto beans with the chicken for added texture and flavor.
storage/reheating
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Freezing: You can freeze Chicken Chimichangas before frying. Simply assemble the chimichangas, wrap them tightly in plastic wrap, and freeze on a baking sheet. Once frozen, store them in a freezer bag for up to 3 months. When ready to cook, fry them directly from frozen for an easy weeknight dinner.
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Storage: Leftover cooked chimichangas can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stove to retain their crispy texture.
FAQs
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas, but they are more fragile than flour tortillas. You may need to fry them lightly before rolling them up to prevent cracking.
Can I make Chicken Chimichangas ahead of time?
Yes, you can assemble the chimichangas ahead of time and store them in the fridge or freeze them for later. Fry them just before serving for the best texture.
Can I use a different protein for the filling?
Absolutely! Ground beef, turkey, or even shrimp would work well in place of the chicken.
Can I make these chimichangas gluten-free?
Yes, you can use gluten-free flour tortillas for a gluten-free version of the chimichangas.
What can I serve with Chicken Chimichangas?
Serve your chimichangas with rice, beans, guacamole, salsa, or a fresh salad for a complete meal.
Can I use rotisserie chicken for the filling?
Yes, shredded rotisserie chicken is a great time-saver and will work well in this recipe.
How do I keep the chimichangas from bursting open during frying?
Be careful not to overstuff the tortillas, and ensure the ends are securely folded in before rolling.
How do I reheat leftover chimichangas?
Reheat leftover chimichangas in the oven at 350°F for about 10 minutes or on the stove for a few minutes on each side to keep them crispy.
Can I add cheese to the inside of the chimichangas?
Yes, adding cheese to the filling is a great way to make the chimichangas even more indulgent and gooey.
Can I fry the chimichangas in the air fryer?
Yes, you can air fry the chimichangas. Preheat the air fryer to 375°F and cook for 8-10 minutes, flipping halfway through until crispy and golden.
Conclusion
Chicken Chimichangas are a mouthwatering dish that combines crispy, golden tortillas with a flavorful and tender chicken filling. Whether you’re cooking for a special occasion or craving a comforting dinner, this recipe is sure to impress. With endless customization options, simple ingredients, and easy steps, Chicken Chimichangas are a must-try recipe for anyone who loves delicious, hearty Mexican-inspired food. Enjoy!
Chicken Chimichangas
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 chimichangas
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Halal
Description
Chicken Chimichangas are a delicious and hearty Mexican-inspired dish, made by wrapping seasoned chicken, cheese, and spices in a flour tortilla, then deep-frying until golden brown and crispy. This dish offers the perfect balance of crispy on the outside and juicy, flavorful filling on the inside, making it an irresistible meal for any occasion.
Ingredients
For the Chicken Chimichangas:
2 large chicken breasts (or 3–4 thighs for a juicier filling), boneless and skinless
1 tablespoon olive oil (for cooking the chicken)
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon ground coriander
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon fresh cilantro, chopped (optional, for garnish)
6–8 large flour tortillas (ensure they are Halal)
Canola oil, for frying (or vegetable oil)
Sour cream (optional, for serving)
Guacamole (optional, for serving)
Salsa (optional, for serving)
Lime wedges (optional, for serving)
Instructions
- Cook the Chicken: Season the chicken with salt, pepper, chili powder, cumin, and paprika. Heat olive oil in a skillet over medium-high heat and cook chicken for 5-7 minutes per side until fully cooked and golden brown. Remove and shred the chicken into bite-sized pieces.
- Sauté the Onion and Garlic: In the same skillet, sauté onions and garlic for 2-3 minutes until softened. Add the shredded chicken back into the skillet and mix well. Adjust seasoning with salt, pepper, and spices as needed.
- Assemble the Chimichangas: Warm the tortillas for 10-15 seconds. Place ¼ cup of the chicken mixture in the center of each tortilla and top with a generous handful of shredded cheese. Roll the chimichangas tightly, folding in the sides.
- Fry the Chimichangas: Heat about 2 inches of canola or vegetable oil in a large skillet over medium-high heat. Fry the chimichangas for 2-3 minutes on each side until golden brown and crispy. Drain excess oil on paper towels.
- Serve: Serve with your choice of toppings like sour cream, guacamole, salsa, and lime wedges.
Notes
For extra heat, add diced jalapeños or a dash of hot sauce to the filling.
To make this dish vegetarian, replace the chicken with beans, sautéed vegetables, or tofu.
To avoid oil splatter, ensure the chimichangas are tightly rolled before frying.
If you prefer, you can also bake the chimichangas by placing them seam-side down on a baking sheet, brushing them with oil, and baking at 400°F for 20-25 minutes, or until golden and crispy.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
