These crispy chicken chimichangas are like little golden burritos packed with tender chicken and cheese! Each bite is crunchy and oh-so-delicious.
They’re perfect for a cozy dinner or a fun night in. I love topping mine with salsa and guacamole. Trust me, you’ll be reaching for seconds! 😋
Key Ingredients & Substitutions
Shredded Chicken: You can use rotisserie chicken for convenience, as it’s already cooked and flavorful. If you’re looking for a healthier option, you might opt for grilled chicken breast, which you can season yourself!
Cheese: Cheddar cheese is a classic choice, but feel free to experiment with a Mexican cheese blend or Monterey Jack for a creamier texture. If you’re avoiding dairy, consider dairy-free cheese alternatives that melt well.
Onion: Diced onion brings sweetness and depth. You can substitute with green onions or shallots for a milder flavor. If you don’t like onions, leave them out; your chimichangas will still be tasty!
Green Chilies or Jalapeños: These add a little heat. If you’re not a fan of spicy food, skip them or use mild peppers. For added flavor without heat, try bell peppers instead.
Flour Tortillas: Large flour tortillas work best here. If you’re gluten-free, look for gluten-free tortillas available at many grocery stores.
What’s the Best Way to Fry Your Chimichangas Without Making a Mess?
Frying can be a bit tricky, but don’t worry! The key is to ensure the oil is hot enough so that the chimichangas crisp up quickly, preventing too much grease from soaking in.
- Use a deep skillet for better oil coverage. Preheat the oil to about 350°F (175°C).
- Carefully place chimichangas seam side down into the oil to avoid splattering.
- Fry 2-3 minutes on each side until golden brown. Don’t overcrowd the pan; fry in batches if needed.
- Once done, remove them and let them drain on paper towels to catch excess oil.
With these tips, your chimichangas should be crispy and delicious every time! Enjoy your cooking!
How to Make Crispy Chicken Chimichangas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie or cooked chicken breast)
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- 1/2 cup diced onion
- 1/2 cup diced green chilies or jalapeños (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
For Wrapping and Frying:
- 4 large flour tortillas (burrito size)
- Vegetable oil, for frying
For Garnishes:
- Sour cream
- Guacamole
- Fresh chopped cilantro
- Diced tomatoes or pico de gallo
- Hot sauce or salsa
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and cook, making it perfect for a weekday dinner or a fun gathering with friends. You can enjoy your crispy chicken chimichangas in no time!
Step-by-Step Instructions:
1. Prepare the Filling:
In a mixing bowl, combine the cooked shredded chicken, diced onion, diced green chilies (if you’re using them), shredded cheese, ground cumin, chili powder, smoked paprika, salt, and pepper. Mix everything well until all the ingredients are evenly incorporated.
2. Assemble the Chimichangas:
Lay a tortilla flat on a clean surface. Take about 1/4 of the chicken mixture and place it in the center of the tortilla. Fold in the sides of the tortilla over the filling, then roll it up tightly from one end to enclose the filling completely. You can secure the edges with toothpicks if needed to keep everything in place.
3. Heat the Oil:
In a deep skillet or pan, heat about 1-2 inches of vegetable oil over medium-high heat. Wait until the oil is hot but not smoking, aiming for around 350°F (175°C). You can test the oil by dropping a small piece of tortilla in; if it sizzles, it’s ready!
4. Fry the Chimichangas:
Carefully place the rolled chimichangas seam side down into the hot oil. Fry them for about 2-3 minutes on each side or until they are golden brown and crispy. Make sure not to overcrowd the pan; work in batches if necessary.
5. Drain and Serve:
Once fried, remove the chimichangas from the oil and let them drain on paper towels to catch any excess oil. Don’t forget to take out any toothpicks before serving!
6. Add Delicious Toppings:
Place the chimichangas on a serving plate and add your favorite garnishes. Top with dollops of sour cream, guacamole, fresh chopped cilantro, and diced tomatoes (or pico de gallo). Drizzle with hot sauce or salsa to add that extra kick!
7. Dig In!
Serve the chimichangas warm and crispy. Enjoy each delicious bite and savor the flavors!
This recipe yields 4 crispy chicken chimichangas bursting with rich flavors, perfect for a satisfying meal. Enjoy your cooking and happy eating!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just be sure to fully thaw it first. The best way is to place it in the refrigerator overnight or submerge it in a sealed plastic bag in cold water for a quicker thaw. Once thawed, cook or shred it as desired.
Can I Make Chimichangas Ahead of Time?
Absolutely! You can prepare the filling and assemble the chimichangas a few hours ahead. Just keep them covered in the fridge. When you’re ready to eat, fry them fresh to ensure they stay crispy!
How Should I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through, to keep them crispy. Microwaving is convenient, but may make them a bit soggy.
What Are Some Good Substitutes for Flour Tortillas?
If you’re looking for alternatives, corn tortillas can work, although they might be a bit smaller, so adjust your filling accordingly. You can also find gluten-free tortillas in most grocery stores, which are a great option for those with dietary restrictions!