This crispy chicken chimichanga is like a warm hug on a plate! It’s filled with tender chicken and cheese, all wrapped in a crunchy tortilla that’s golden brown and delicious.
When I make these, the crunch makes me smile every time! They are perfect for lunch or dinner, and I love dipping them in salsa or guacamole. So good! 😋
Key Ingredients & Substitutions
Shredded Chicken: I love using rotisserie chicken for its convenience and flavor. If you’re looking for a healthier option, you can use grilled chicken breast or even beans for a vegetarian version!
Cheese: Cheddar is classic, but I usually blend it with Monterey Jack for extra creaminess. If you prefer a non-dairy option, try using vegan cheese alternatives that melt well.
Tortillas: Flour tortillas are the traditional choice, but whole wheat or corn tortillas can be used. Just be aware that corn tortillas may be less pliable and can tear more easily.
Salsa Pico de Gallo: This fresh topping adds zing! You can customize it with additional ingredients like avocado or jalapeños for extra flavor. If you’re short on time, store-bought salsa works great too!
How Can I Fry Chimichangas Without Them Getting Greasy?
Frying can be tricky, but with the right steps, you can achieve crispy chimichangas without excess grease. Here’s how to fry them perfectly:
- Heat the oil to the right temperature—about 350°F (175°C). Too cool and they’ll soak up the oil, too hot and they’ll burn.
- Don’t overcrowd the pan; fry in batches if needed. This helps maintain the oil temperature.
- Use a slotted spoon to flip them gently and ensure even browning.
- After frying, place them on paper towels immediately to absorb excess oil.
Following these tips will ensure your chimichangas are crispy and light, just like they should be!
Crispy Chicken Chimichanga
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Wrap:
- 4 large flour tortillas (burrito size)
- Vegetable oil, for frying
For Serving:
- Sour cream, for topping
- Fresh homemade salsa pico de gallo (diced tomatoes, red onion, cilantro, lime juice)
- Optional: Lime wedges, hot sauce
How Much Time Will You Need?
This recipe should take about 20 minutes to prepare and another 15-20 minutes for frying, totaling around 40-45 minutes. It’s a quick and tasty meal that you’ll love!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, mix together the cooked shredded chicken, shredded cheese, diced onions, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Stir it well so all the flavors combine nicely.
2. Warm the Tortillas:
To make the tortillas easier to roll, warm them briefly. You can microwave them for about 15 seconds or heat them in a dry skillet for a few seconds on each side until they’re pliable.
3. Assemble the Chimichangas:
Take one tortilla and place about 1 cup of the chicken mixture in the center. Fold the sides in and then roll it up tightly from the bottom to form a nice parcel. Make sure to press the edges to seal them well.
4. Heat the Oil:
In a large skillet, pour enough vegetable oil to cover about 1 inch deep. Heat it over medium-high heat until it shimmers, which is about 350°F (175°C).
5. Fry the Chimichangas:
Carefully add the rolled chimichangas seam side down into the hot oil. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy. Make sure to turn them gently so they get evenly browned.
6. Drain Excess Oil:
Once golden, remove the chimichangas from the oil and place them on paper towels. This will help soak up any excess oil.
7. Serve and Enjoy:
Serve the chimichangas warm, topped with sour cream, fresh pico de gallo, and garnished with extra cilantro. You can add lime wedges and a drizzle of hot sauce for extra flavor if you like!
Now you’re ready to dig into your crispy, crunchy, and flavorful chicken chimichangas! Enjoy every bite! 🌮✨
Can I Use Different Types of Meat?
Absolutely! You can substitute the shredded chicken with shredded beef, pork, or even tofu for a vegetarian option. Just ensure any meat you use is fully cooked before mixing it with the other ingredients.
How Do I Store Leftover Chimichangas?
Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 10-15 minutes to regain some of their crispiness.
Can I Bake Instead of Frying?
Yes! For a healthier option, you can bake chimichangas. Preheat the oven to 400°F (200°C), place the chimichangas on a baking sheet, and brush them lightly with oil. Bake for 20-25 minutes or until golden brown, flipping halfway through.
What Toppings Work Best?
While sour cream and pico de gallo are classic choices, you can also top chimichangas with guacamole, shredded lettuce, or diced jalapeños for added flavor. Consider a drizzle of hot sauce for a little kick!
