Name: How To Make The Best Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups shredded chicken (rotisserie or homemade); 1 small sweet onion, diced; 1 tbsp avocado oil plus more for frying; 1 tsp chili powder; ½ tsp ground cumin; ½ tsp paprika; Salt and pepper to taste; ¼ cup salsa verde; 1 cup Monterey Jack cheese, shredded; ½ cup Oaxaca cheese, shredded; 1 tbsp fresh lime juice; 4 large flour tortillas (burrito size); 1 cup refried beans; Guacamole; Sour cream; Salsa; Fresh cilantro, chopped

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Introduction

Chicken chimichangas are crispy, cheesy, and packed with flavorful shredded chicken wrapped inside a golden fried tortilla. This recipe shows you how to make the best chimichangas at home, perfect for a satisfying meal that everyone will love.

The image shows a white plate with two golden-brown baked burritos placed side by side. Each burrito has a slightly crispy, shiny outer layer with a soft texture visible at the open ends, revealing a filling that includes ground meat and melted cheese. On top of the burritos is a bright red chunky salsa and a dollop of smooth white sour cream sprinkled with small green cilantro leaves. To the right of the burritos is a mound of orange-colored rice mixed with green herbs. Some extra cilantro leaves are scattered on the plate and white marbled surface around the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded chicken (rotisserie or homemade)
1 small sweet onion, diced
1 tbsp avocado oil, plus more for frying
1 tsp chili powder
½ tsp ground cumin
½ tsp paprika
Salt and pepper to taste
¼ cup salsa verde
1 cup Monterey Jack cheese, shredded
½ cup Oaxaca cheese, shredded
1 tbsp fresh lime juice
4 large flour tortillas (burrito size)
1 cup refried beans
Guacamole (for garnish)
Sour cream (for garnish)
Salsa (for garnish)
Fresh cilantro, chopped (for garnish)

Instructions

Step 1: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the shredded chicken, chili powder, cumin, paprika, salt, and pepper. Stir well and cook until the spices are fragrant and everything is heated through.
Step 2: Transfer the chicken mixture to a bowl. Stir in the salsa verde, Monterey Jack cheese, Oaxaca cheese, and lime juice until the cheese begins to melt and everything is evenly combined.
Step 3: Lay one flour tortilla flat. Spread about ¼ cup of refried beans in the center, then add approximately one-quarter of the chicken and cheese mixture on top. Fold in the sides of the tortilla, then roll it up tightly to form a chimichanga.
Step 4: Heat a thin layer of avocado oil in a skillet over medium heat. Place the chimichangas seam-side down in the hot oil. Fry for 2-3 minutes on each side, turning carefully to ensure all sides become golden and crispy. Add more oil if needed between batches.
Step 5: Serve the chimichangas hot, garnished with guacamole, sour cream, salsa, and chopped fresh cilantro.

Tips & Variations

For extra crispiness, fry the chimichangas in a bit more oil, making sure the skillet is hot enough before adding them.
Substitute Monterey Jack and Oaxaca cheeses with cheddar and mozzarella if unavailable.
Add chopped jalapeños or hot sauce inside for a spicier version.
Use homemade shredded chicken for the freshest flavor or leftover rotisserie chicken for convenience.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through and crispy again. Avoid microwaving to retain their crunch.

How to Serve

A close-up of a metal baking tray filled with six golden brown, crispy burritos with a lightly blistered texture on the surface. One burrito is being lifted by a spatula, showing the inner filling which is a mix of finely chopped vegetables and possibly beans, with a light red-orange color and small green herb pieces. In the blurred background, there are two white bowls, one filled with sour cream topped with a smooth swirl, and the other with a colorful salad of mixed greens, diced tomatoes, and small chunks of avocado. All dishes sit on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake chimichangas instead of frying them?

Yes, you can bake chimichangas as a healthier alternative. Place them seam-side down on a baking sheet, brush with a little oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until crispy and golden.

What can I use instead of refried beans?

You can substitute refried beans with black beans, pinto beans, or skip them entirely depending on your preference. They add moisture and help hold the filling together, but the chimichangas will still be delicious without them.