Description
These Chicken Chimichangas are golden, crispy tortillas packed with a flavorful mixture of shredded chicken, refried beans, cheese, and a zesty tomato and salsa sauce. Perfectly pan-fried to crispy perfection, they bring a delicious Mexican-inspired dinner to your table.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 tablespoon chopped garlic
- 1/2 cup tomato sauce
- 1/2 cup salsa
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 16 ounce can refried beans
- 4 cups cooked shredded or diced chicken
Assembly
- 6 burrito size flour tortillas
- 3 cups shredded Mexican blend cheese
Frying
- Canola or vegetable oil for frying (about 2 cups or enough to submerge chimichangas)
Instructions
- Prepare Filling: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add chopped garlic and cook for an additional minute, stirring frequently to avoid burning.
- Add Sauces and Spices: Pour in the tomato sauce and salsa carefully. Stir to combine, then add kosher salt, fresh black pepper, chili powder, and cumin. Mix thoroughly until all spices are well incorporated.
- Mix Beans and Chicken: Stir in the refried beans until the filling becomes smooth and creamy. Fold in the cooked shredded chicken, mix well, and taste the filling to adjust seasonings if necessary. Remove from heat and allow filling to cool slightly.
- Assemble Chimichangas: Lay one flour tortilla on a flat surface. Spoon about 3/4 cup of the filling across the center of the tortilla. Sprinkle 1/2 cup of shredded Mexican blend cheese over the filling. Fold the bottom of the tortilla up over the filling, tuck the sides in tightly, and roll up to enclose the filling completely with the seam side down. Repeat this process with remaining tortillas to make 6 chimichangas.
- Heat Oil for Frying: In a large deep skillet or frying pan, heat canola or vegetable oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of tortilla sizzles immediately.
- Fry Chimichangas: Carefully place 1-2 chimichangas seam side down into the hot oil (do not overcrowd the pan). Fry each side for about 2-3 minutes or until golden brown and crispy. Use tongs to turn carefully to avoid splashing oil.
- Drain and Serve: Remove fried chimichangas with tongs and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite toppings such as sour cream, guacamole, or extra salsa.
Notes
- Use cooked chicken leftovers or rotisserie chicken for convenience.
- For a healthier alternative, bake chimichangas at 400°F for 20 minutes flipping halfway instead of frying.
- Ensure oil temperature is stable to avoid greasy chimichangas.
- You can add chopped jalapeños or hot sauce to the filling for extra heat.
- Let the filling cool before assembling to prevent tortillas from tearing.
- Double the recipe to freeze chimichangas before frying for an easy meal later.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
