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
