Description
This Chicken Chimichangas recipe offers a delicious and crispy Mexican-inspired dish featuring shredded chicken sautéed with spices, mixed with melty cheeses and salsa verde, then wrapped in flour tortillas and pan-fried to golden perfection. Served with guacamole, sour cream, salsa, and fresh cilantro, this meal is perfect for a satisfying dinner in just 30 minutes.
Ingredients
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
Assembly
- 4 large flour tortillas (burrito size)
- 1 cup refried beans
Toppings and Garnishes
- Guacamole
- Sour cream
- Salsa
- Fresh cilantro, chopped
Instructions
- Cook the Filling: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add the diced onion and sauté until softened and translucent. Add the shredded chicken along with chili powder, ground cumin, paprika, salt, and pepper. Stir well and cook until all ingredients are heated through and spices are well combined.
- Mix in Salsa and Cheese: Transfer the chicken mixture to a bowl. Add ¼ cup salsa verde, 1 cup shredded Monterey Jack cheese, and ½ cup shredded Oaxaca cheese. Stir the mixture until the cheese begins to melt and fully incorporate. Finish by stirring in 1 tablespoon fresh lime juice to brighten the flavors.
- Assemble the Chimichangas: Lay a large flour tortilla flat on a clean surface. Spread approximately ¼ cup of refried beans in the center of the tortilla. Spoon about ¼ of the chicken and cheese mixture over the beans. Fold in the sides and then tightly roll the tortilla to enclose the filling completely, forming a secure chimichanga.
- Pan Fry the Chimichangas: Heat a thin layer of avocado oil in a skillet over medium heat. Place each chimichanga seam-side down in the skillet to seal them. Fry for about 2-3 minutes per side, turning carefully with tongs or a spatula, until all sides are golden brown and crispy. Add more oil as needed between batches to ensure even frying.
- Serve: Remove the chimichangas from the skillet and drain briefly on paper towels if desired. Serve immediately while hot, garnished with guacamole, sour cream, salsa, and freshly chopped cilantro to complement the flavors.
Notes
- For a spicier version, add jalapeños or hot sauce to the chicken mixture.
- You can substitute the Oaxaca cheese with mozzarella if unavailable.
- If you prefer baking over frying, bake the assembled chimichangas at 400°F (205°C) for 20-25 minutes until golden and crispy.
- Use fresh rotisserie chicken for quicker prep or cook your own shredded chicken in advance.
- Ensure the tortilla is tightly rolled to prevent filling leakage during frying.
- Drain excess oil by placing the fried chimichangas on paper towels before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
