How To Make The Best Chicken Chimichangas Recipe
This recipe teaches you how to make the best chicken chimichangas with a crispy fried exterior and a flavorful, cheesy chicken filling. Using simple ingredients like shredded chicken, spices, and two types of cheese, these chimichangas are pan-fried to golden perfection and served with classic garnishes like guacamole, sour cream, salsa, and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 chimichangas 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
For the Filling:
- 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
For Assembly:
- 4 large flour tortillas (burrito size)
- 1 cup refried beans
For Garnish:
- Guacamole
- Sour cream
- Salsa
- Fresh cilantro, chopped
Instructions
- Cook the Filling: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the diced onion and sauté until softened and translucent. Then add the shredded chicken along with chili powder, cumin, paprika, salt, and pepper. Stir well and cook until all ingredients are heated through and fully combined.
- Mix in Salsa and Cheese: Transfer the cooked chicken mixture to a bowl. Add ¼ cup salsa verde, 1 cup shredded Monterey Jack cheese, and ½ cup shredded Oaxaca cheese. Stir gently until the cheese begins to melt into the warm mixture. Finally, add 1 tablespoon fresh lime juice and mix.
- Assemble the Chimichangas: Lay one large flour tortilla flat on a clean surface. Spread about ¼ cup refried beans in the center. Spoon around ¼ of the chicken and cheese mixture over the beans. Fold in the sides of the tortilla tightly, then roll it up to enclose the filling securely.
- Pan Fry the Chimichangas: Heat a thin layer of avocado oil in a skillet over medium heat until hot. Place each chimichanga seam-side down carefully into the skillet. Fry for about 2-3 minutes on each side, turning occasionally, until all sides are golden brown and crispy. Add more oil if needed between batches to maintain frying.
- Serve: Remove the chimichangas from the skillet and drain briefly on paper towels. Serve them hot garnished with guacamole, sour cream, salsa, and freshly chopped cilantro.
Notes
- You can use rotisserie chicken for convenience or cook and shred your own chicken breast or thighs.
- Adjust the seasoning according to your spice preference by adding more chili powder or cumin.
- For a crispier texture, ensure the oil is hot enough before frying.
- If you prefer, these chimichangas can be baked instead of fried for a lighter version, though the classic crispy texture comes from frying.
- Use fresh lime juice to brighten the flavor, but it can be omitted if unavailable.
Keywords: chicken chimichangas, fried chimichangas, Mexican chicken recipe, cheesy chimichangas, easy chicken dinner
