Description
Sizzling chicken chimichangas deliver crispy, golden perfection right to your dinner plate. Packed with seasoned chicken and melted cheese, these Mexican-inspired rolls satisfy your craving for something deliciously crunchy and satisfying.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups cooked shredded chicken breasts
- 6 burrito-size flour tortillas
- 1 ¾ cups refried beans
- 5 oz shredded Mexican cheese blend
Filling Ingredients:
- ½ cup finely chopped yellow onion
- 1 clove garlic, minced
- ½ cup tomato sauce
- ½ cup low-sodium chicken broth
- ¼ cup salsa
- 2 tablespoons sour cream
Spices and Seasonings:
- 2 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon ground coriander
Cooking and Optional Ingredients:
- Vegetable oil for frying
- 2 teaspoons vegetable oil for sauteing
- Optional toppings: guacamole, diced tomatoes, cilantro, salsa, hot sauce
Instructions
- Heat 2 tsp oil in a non-stick skillet over medium-high. Caramelize ½ cup chopped onions until golden, about 4 minutes.
- Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
- Pour in ½ cup tomato sauce, ½ cup chicken broth, and spices: 2 ½ tsp chili powder, ½ tsp cumin, ½ tsp paprika, ¼ tsp coriander, and ¼ cup salsa.
- Simmer the sauce gently for 6 minutes until it thickens. Lower heat to prevent burning.
- Remove skillet from heat. Blend in 2 Tbsp sour cream and 3 ½ cups shredded chicken until evenly coated.
- Warm tortillas briefly to make them pliable. Spread ¼ cup refried beans in the center of each tortilla.
- Layer ½ cup chicken mixture and 3 Tbsp Mexican cheese blend onto beans.
- Fold tortilla sides inward, then roll tightly into a burrito shape. Secure each with toothpicks.
- Heat 1 inch of vegetable oil in a deep skillet to 360–365°F. Carefully monitor temperature with a thermometer.
- Fry 2 chimichangas at a time until deep golden brown, turning once, about 2–3 minutes per side.
- Transfer fried chimichangas to paper towels to drain excess oil. Remove toothpicks.
- Serve immediately with optional toppings like guacamole, diced tomatoes, or extra salsa.
Notes
- Check the chicken’s internal temperature reaches 165°F to ensure safe cooking before shredding.
- Drain excess oil thoroughly after frying to keep chimichangas crisp and not greasy.
- Use flour tortillas at room temperature for easier folding and less chance of tearing during preparation.
- When frying, maintain consistent oil temperature around 360°F for perfect golden-brown exterior without burning.
- Prep Time: 8 minutes
- Cook Time: 14 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 34 g
- Cholesterol: 80 mg