Description
These Chicken Chimichangas are crispy, cheesy, and packed with flavorful shredded chicken seasoned with chili powder, cumin, and paprika, combined with salsa verde and melted cheeses. Wrapped in large flour tortillas and pan-fried to golden perfection, they make a satisfying Mexican-inspired meal served with fresh guacamole, sour cream, salsa, and cilantro.
Ingredients
Scale
For the 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
For Assembly:
- 4 large flour tortillas (burrito size)
- 1 cup refried beans
For Garnish:
- 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, about 3-4 minutes. Then add the shredded chicken along with chili powder, ground cumin, paprika, salt, and pepper. Stir to combine and cook for another 3-4 minutes until the spices are well integrated and the mixture is heated through.
- 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 quickly so the residual heat helps the cheese start to melt into the mixture. Finally, add 1 tablespoon fresh lime juice and mix well to brighten the flavors.
- Assemble the Chimichangas: Lay one large flour tortilla flat on a clean surface. Spread ¼ cup of refried beans in the center, then add about one-quarter of the chicken and cheese filling on top of the beans. Fold the sides of the tortilla inward, then roll up tightly from the bottom to encase the filling completely, forming a neat burrito shape. Repeat for the remaining tortillas and filling.
- Pan Fry the Chimichangas: Pour a thin layer of avocado oil into a large skillet and heat over medium heat until shimmering. Place each chimichanga seam-side down carefully into the hot skillet. Fry for about 2 to 3 minutes per side, turning gently to ensure all sides turn golden brown and crispy. Add more oil between batches if necessary to maintain frying crispness. Drain on paper towels after frying.
- Serve: Serve the chimichangas hot topped or accompanied by guacamole, sour cream, salsa, and a sprinkle of fresh chopped cilantro for a fresh herbal note.
Notes
- Use freshly shredded chicken for the best texture and flavor; rotisserie chicken is a great shortcut.
- If you prefer, you can bake the chimichangas at 400°F for 15-20 minutes instead of frying for a lighter version.
- Make sure to seal the chimichangas tightly to prevent filling from leaking during frying.
- You can substitute Monterey Jack and Oaxaca cheeses with other melty cheeses like mozzarella or cheddar if needed.
- Adjust the spice level by adding more or less chili powder to taste.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 500 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
