Description
These Chicken Chimichangas feature a crispy golden-brown exterior with a flavorful filling of shredded chicken, sautéed onions, spices, refried beans, and melted cheeses. Fried to perfection in avocado oil and garnished with guacamole, sour cream, salsa, and fresh cilantro, this recipe delivers an authentic and delicious Tex-Mex experience perfect for dinner or a festive gathering.
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 sweet onion and sauté until softened, about 3-4 minutes. Then add the shredded chicken along with chili powder, ground cumin, paprika, salt, and pepper. Stir well to combine and cook until heated through and the spices are fragrant, about 3-5 minutes.
- Mix in Salsa and Cheese: Transfer the chicken mixture to a bowl. Add ¼ cup salsa verde, shredded Monterey Jack cheese, and shredded Oaxaca cheese. Stir the mixture until the cheese begins to melt evenly into the filling. Finally, add 1 tablespoon fresh lime juice and mix thoroughly to enhance flavor.
- Assemble the Chimichangas: Lay one large flour tortilla flat on a clean surface. Spread approximately ¼ cup refried beans in the center of the tortilla. Spoon about a quarter of the chicken and cheese filling over the beans. Fold in the sides of the tortilla over the filling, then roll it tightly from one end to the other to completely encase the filling.
- Pan Fry the Chimichangas: In a skillet, heat a thin layer of avocado oil over medium heat until shimmering. Place the chimichanga seam-side down in the oil to seal it and cook undisturbed for 2-3 minutes until golden brown. Carefully flip and cook the other sides for 2-3 minutes each, turning as needed, until all sides are uniformly crisp and golden. Add more avocado oil between batches if necessary.
- Serve: Remove the chimichangas from the skillet and place them on paper towels to drain any excess oil. Serve hot garnished with guacamole, sour cream, salsa, and freshly chopped cilantro for a complete, flavorful meal.
Notes
- You can substitute shredded rotisserie chicken with homemade cooked chicken breast or thighs for freshness.
- Adjust the spice level by increasing or decreasing the chili powder and cumin according to your taste preference.
- Use a thick skillet or cast iron pan to ensure even frying and avoid burning.
- If you prefer a lighter option, these chimichangas can be baked at 400°F (200°C) for 15-20 minutes until crisp.
- Ensure the tortillas are large and flexible enough to roll tightly without tearing for best results.
- Allow the fried chimichangas to rest for a minute after frying to cool slightly and become extra crispy.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
