There’s something magical about the crunch of a perfectly fried tortilla, especially when it’s filled with a savory blend of chicken, beans, and cheese. Crispy Chicken Chimichangas are not just a meal; they’re a celebration of flavors that can turn any ordinary day into a fiesta.
Whether you’re looking for a quick solution after a long day or a dish to impress your friends at game night, these chimichangas deliver. They’re easy to make, satisfying, and oh-so-delicious. Trust me, once you try this recipe, it’ll become a staple in your kitchen!
Why You’ll Love This Crispy Chicken Chimichangas
Crispy Chicken Chimichangas are the ultimate comfort food, combining ease and flavor in one delightful package.
In just 30 minutes, you can whip up a meal that’s sure to please everyone at the table.
The crispy exterior gives way to a warm, cheesy filling that’s bursting with flavor.
Plus, they’re versatile enough to customize with your favorite ingredients, making them a go-to for any occasion!
Ingredients for Crispy Chicken Chimichangas
Creating Crispy Chicken Chimichangas is all about using quality ingredients that come together to create a mouthwatering dish. Here’s what you’ll need:
Cooked, shredded chicken: This is the star of the show. Use rotisserie chicken for convenience or cook your own for a fresher taste.
Refried beans: They add creaminess and depth. You can use canned beans or make your own for a homemade touch.
Shredded cheddar cheese: This melty goodness binds everything together. Feel free to swap it for Monterey Jack or pepper jack for a kick.
Ground cumin: A warm spice that brings an earthy flavor to the filling. It’s a must for that authentic Mexican taste.
Chili powder: This adds a bit of heat and depth. Adjust the amount based on your spice tolerance.
Garlic powder: A pantry staple that enhances the overall flavor without the fuss of fresh garlic.
Onion powder: It complements the garlic and adds a savory note to the filling.
Salt and pepper: Essential for seasoning. Don’t skip these; they elevate the flavors.
Flour tortillas: Choose large ones for easy rolling. Corn tortillas can be used for a gluten-free option.
Vegetable oil: This is for frying. Canola or peanut oil works well too, giving you that crispy texture.
Sour cream: A cool, creamy topping that balances the heat of the chimichangas.
Salsa: Fresh or store-bought, it adds a zesty kick. You can even make your own for a personal touch.
Chopped fresh cilantro: This is for garnish, adding a pop of color and freshness to your dish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Enjoy the process of gathering these ingredients; each one plays a vital role in crafting your Crispy Chicken Chimichangas!
How to Make Crispy Chicken Chimichangas
Step 1: Prepare the Filling
Start by grabbing a large bowl. In it, combine the cooked, shredded chicken, refried beans, and shredded cheddar cheese.
Next, sprinkle in the ground cumin, chili powder, garlic powder, onion powder, salt, and pepper.
Mix everything together until well combined.
This filling is where the magic begins, so make sure every bite is packed with flavor.
Set it aside while you prepare the tortillas.
Step 2: Assemble the Chimichangas
Lay a flour tortilla flat on a clean surface.
Spoon about half a cup of the chicken mixture into the center of the tortilla.
Now, fold the sides over the filling, then roll it up tightly from the bottom to the top.
Make sure the filling is sealed inside to avoid any leaks during frying.
Repeat this process with the remaining tortillas and filling.
Your chimichangas are almost ready!
Step 3: Fry the Chimichangas
In a large skillet, heat the vegetable oil over medium-high heat.
Once the oil is hot, carefully place the chimichangas seam-side down in the skillet.
Fry them for about 3-4 minutes on each side, or until they turn golden brown and crispy.
Keep an eye on them; you want that perfect crunch!
Once done, remove them from the oil and let them drain on a paper towel-lined plate.
Step 4: Drain and Serve
After frying, it’s time to serve your delicious chimichangas.
Place them on a paper towel-lined plate to absorb any excess oil.
Serve them hot with a dollop of sour cream and a side of salsa.
Don’t forget to sprinkle some fresh cilantro on top for that extra burst of flavor.
Enjoy every crispy bite of your homemade Crispy Chicken Chimichangas!
Tips for Success
Don’t overfill the tortillas; it makes rolling tricky and can lead to leaks.
Ensure the oil is hot enough before frying for that perfect crispy texture.
For extra flavor, let the filling cool slightly before assembling.
Experiment with different cheeses for unique flavor profiles.
Keep the chimichangas warm in the oven while frying the rest.
Equipment Needed
Large bowl: For mixing the filling. A mixing spoon works well too.
Skillet: A deep skillet or frying pan is ideal for frying. A Dutch oven can also be used.
Paper towels: Essential for draining excess oil after frying.
Spatula: To flip the chimichangas safely in the hot oil.
Variations
Vegetarian Option: Swap the chicken for sautéed mushrooms, zucchini, or a mix of your favorite vegetables for a hearty, meatless version.
Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling for an extra layer of heat.
Cheesy Delight: Mix in different types of cheese like pepper jack or queso blanco for a unique flavor twist.
Healthier Bake: Brush the assembled chimichangas with olive oil and bake at 400°F for 20-25 minutes for a lighter version.
Southwestern Flair: Incorporate black beans, corn, and diced bell peppers into the filling for a colorful and flavorful variation.
Serving Suggestions
Pair your Crispy Chicken Chimichangas with a side of Mexican rice for a complete meal.
Serve with a fresh garden salad topped with avocado for a refreshing contrast.
Complement with a cold cerveza or a classic margarita for a festive touch.
Garnish with lime wedges for an extra zing and vibrant presentation.
FAQs about Crispy Chicken Chimichangas
Can I make Crispy Chicken Chimichangas ahead of time?
Absolutely! You can prepare the filling and assemble the chimichangas in advance. Just store them in the fridge until you’re ready to fry. This makes for a quick meal on busy days!
What can I use instead of refried beans?
If you’re not a fan of refried beans, try using black beans or pinto beans. Just mash them slightly before mixing with the chicken for a different texture and flavor.
How do I keep my chimichangas crispy?
To maintain that delightful crunch, make sure the oil is hot enough before frying. Also, drain them on paper towels to remove excess oil, which can make them soggy.
Can I bake Crispy Chicken Chimichangas instead of frying?
Yes! For a healthier option, brush the chimichangas with oil and bake them at 400°F for 20-25 minutes. They’ll still be delicious, just with a different texture.
What toppings go well with Crispy Chicken Chimichangas?
Top your chimichangas with sour cream, salsa, or guacamole. Fresh cilantro and lime wedges also add a burst of flavor that complements the dish beautifully.
Final Thoughts
Crispy Chicken Chimichangas are more than just a meal; they’re a delightful experience that brings joy to the table.
Each bite offers a satisfying crunch, followed by a warm, cheesy filling that wraps you in comfort.
Whether you’re sharing them with family or enjoying a solo feast, these chimichangas are sure to create lasting memories.
They’re versatile, easy to make, and perfect for any occasion.
So, roll up your sleeves, gather your ingredients, and dive into this culinary adventure.
Crispy Chicken Chimichangas are delicious, deep-fried tortillas filled with a savory mixture of shredded chicken, refried beans, and cheese, served with sour cream and salsa.
Ingredients
Scale
2 cups cooked, shredded chicken
1 cup refried beans
1 cup shredded cheddar cheese
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
4 large flour tortillas
1 cup vegetable oil (for frying)
Sour cream (for serving)
Salsa (for serving)
Chopped fresh cilantro (for garnish)
Instructions
In a large bowl, combine the shredded chicken, refried beans, cheddar cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of the chicken mixture onto the center of the tortilla.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top, ensuring the filling is sealed inside. Repeat with the remaining tortillas and filling.
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully place the chimichangas seam-side down in the skillet. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
Remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve hot with sour cream, salsa, and a sprinkle of fresh cilantro on top.
Notes
For a healthier option, bake the chimichangas at 400°F for 20-25 minutes, brushing them lightly with oil before baking.
Add diced bell peppers or jalapeños to the chicken mixture for extra flavor and a bit of heat.
