This crispy chicken chimichanga is a tasty treat that wraps juicy chicken in a golden tortilla. It’s like a crunchy hug for your taste buds!
As you take a bite, the flavors burst with every crunch. I love adding some fresh salsa on top—it’s like the cherry on the sundae, but way better! 🌮
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is perfect for this dish since it saves time. If you prefer, you can cook your own chicken breasts or thighs. Just season them well before boiling or roasting for extra flavor!
Cheese: I love using a mix of cheddar and Monterey Jack for their meltiness and flavor. If you’re looking for a lighter option, reduced-fat cheese works too. You can also try pepper jack for a spicy kick!
Onions: For flavor depth, finely chopped onions are fantastic. If you’re not a fan of onions, you can skip them or substitute with green onions for a milder taste.
Tortillas: Flour tortillas are traditional for chimichangas, but corn tortillas can work, too! If you want them gluten-free, just ensure you choose the right corn tortillas.
Sour Cream: While sour cream is a classic topping, Greek yogurt is a healthier alternative. It adds creaminess without all the calories!
How Can I Make the Perfect Crispy Chimichanga?
The key to achieving that crispy outer layer is the frying technique. Here’s how to get it just right:
- Heat the oil properly. It should be hot enough (around 350°F) so the chimichanga bubbles immediately when added. Test with a small tortilla piece.
- Do not overcrowd the pan. Fry one or two at a time to maintain the oil’s heat.
- Turn them carefully using tongs. Allow each side to cook for 2-3 minutes until golden brown.
- Drain well. After frying, place your chimichangas on paper towels to remove any excess oil for that extra crisp.
With those tips in mind, you’ll have crispy satisfaction every time! Enjoy!
How to Make Crispy Chicken Chimichangas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie or homemade)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup finely chopped onions
- 1/2 cup chopped tomatoes or salsa
- 1/4 cup chopped cilantro, plus extra for garnish
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
For Assembling:
- 4 large flour tortillas (10-inch)
- Vegetable oil, for frying
For Topping:
- Sour cream or Mexican crema, for topping
- Shredded lettuce, for garnish
- Fresh diced tomatoes, for garnish
- Lime wedges, for serving (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 10-15 minutes to cook, so in about 30 minutes, you’ll have delicious crispy chicken chimichangas ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together the shredded chicken, chopped onions, tomatoes or salsa, cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Stir everything until it’s well combined and full of flavor.
2. Assemble the Chimichangas:
Take one flour tortilla and lay it flat on a clean surface. Add about 1/4 of the chicken mixture to the center of the tortilla, then sprinkle some shredded cheese on top. Carefully fold the sides of the tortilla in, then roll it tightly from one end to the other to form a burrito shape. Make sure the filling is completely enclosed. Repeat this with the remaining tortillas and filling.
3. Fry the Chimichangas:
In a deep skillet or heavy-bottomed pan, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test if the oil is hot enough by dropping in a small piece of tortilla; it should sizzle immediately. Once hot, gently place one chimichanga seam-side down into the oil. Fry for about 2-3 minutes on each side or until they turn golden brown and crispy. Use tongs to carefully turn them. Transfer the chimichangas to a paper towel-lined plate to drain excess oil. Repeat for the remaining chimichangas.
4. Serve and Enjoy:
To serve, place the crispy chimichangas on a plate. Drizzle with sour cream, and add shredded lettuce and diced tomatoes as garnishes. Don’t forget to sprinkle a little extra cilantro on top for freshness! If you like, serve with lime wedges for a bright squeeze of flavor over the chimichangas.
Enjoy your delicious, crispy chicken chimichangas! They’re perfect for any meal or as a fantastic snack!
Can I Use Different Proteins in My Chimichangas?
Absolutely! While shredded chicken is delightful, you can substitute it with cooked turkey, beef, or even beans for a vegetarian option. Just ensure the protein is well seasoned to enhance the flavor!
How Can I Make Chimichangas Ahead of Time?
You can prepare the filling and assemble the chimichangas ahead of time. Just wrap them tightly in plastic wrap and refrigerate them for up to 24 hours before frying. When you’re ready to enjoy, fry them straight from the fridge, adding a minute or two to the cooking time if needed.
What’s the Best Way to Freeze Chimichangas?
To freeze, allow your assembled chimichangas to cool completely after frying. Wrap each one individually in plastic wrap and then in aluminum foil. They can be frozen for up to three months. To reheat, bake from frozen at 350°F (175°C) for about 25-30 minutes or until heated through and crispy.
Can I Oven-Bake Instead of Frying?
Yes! For a healthier alternative, you can bake the chimichangas. Preheat your oven to 400°F (200°C) and place the assembled chimichangas seam-side down on a greased baking sheet. Brush the tops with a little oil and bake for about 20-25 minutes, or until golden brown and crispy, flipping halfway through.
