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Chicken Chimichangas

Crispy Chicken Chimichangas for a Flavorful Feast at Home

This Chicken Chimichangas recipe transforms weeknights into delicious culinary experiences with savory, cheesy goodness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 chimichangas
Course: Chicken
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups shredded chicken use rotisserie chicken for a quick shortcut
  • 1 medium sweet onion diced
  • 2 tablespoons avocado oil can use olive oil or canola oil
  • 1 teaspoon chili powder adjust quantity to taste
  • 1 teaspoon ground cumin omit if unavailable
  • 1 teaspoon paprika smoked paprika enhances flavor
  • salt to taste
  • pepper to taste
  • ½ cup salsa verde can replace with green enchilada sauce
  • 1 cup Monterey Jack cheese substitute with mozzarella if needed
  • ½ cup Oaxaca cheese can use mozzarella if necessary
  • 1 tablespoon fresh lime juice fresh lemon juice works as a substitute
For Assembly
  • 4 pieces flour tortillas burrito-sized for ample filling
  • 1 cup refried beans can substitute with black beans
For Garnishes
  • 1 cup guacamole for dipping
  • 1 cup sour cream for topping
  • 1 cup salsa choose your preferred style
  • ¼ cup fresh cilantro for garnish

Equipment

  • Medium Skillet
  • large skillet
  • Spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step 1: Prepare the Filling
  1. In a medium skillet, heat 2 tablespoons of avocado oil over medium heat. Add 1 diced sweet onion and sauté for about 5 minutes.
  2. Stir in 2 cups of shredded chicken, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of paprika, salt, and pepper. Cook for an additional 3–4 minutes.
Step 2: Combine Ingredients
  1. Remove the skillet from heat and mix in ½ cup of salsa verde along with 1 cup of Monterey Jack cheese and ½ cup of Oaxaca cheese. Stir until the cheeses melt slightly.
Step 3: Assemble Chimichangas
  1. Lay out each flour tortilla on a clean surface and spread ¼ cup of refried beans in the center. Spoon the chicken and cheese filling over the beans, followed by a squeeze of fresh lime juice.
  2. Fold in the sides of the tortilla and roll it tightly from the bottom.
Step 4: Cook
  1. In a large skillet, heat about ½ inch of avocado oil over medium heat. Once shimmery, carefully place the chimichangas seam-side down.
  2. Fry for about 2–3 minutes on each side or until golden brown. For air frying, preheat to 375°F and cook for 8–10 minutes, flipping halfway.
Step 5: Serve
  1. Transfer the Chicken Chimichangas to a paper towel-lined plate to drain excess oil. Serve hot with guacamole, sour cream, salsa, and fresh cilantro.

Nutrition

Serving: 1chimichangaCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 250mgIron: 2mg

Notes

Ensure oil is hot to achieve crispy texture. For leftovers, reheat in the oven for best results.

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