This Crispy Chicken Chimichanga is like a tasty hug wrapped in a tortilla! Stuffed with juicy chicken and cheese, then fried to golden perfection, it’s a crunchy delight!
You can’t go wrong with a chimichanga, especially when it’s crispy! I love serving it with some guacamole and salsa for an extra kick. It’s a fiesta on my plate! 🎉
Key Ingredients & Substitutions
Shredded Chicken: I recommend using rotisserie chicken for its flavor and ease. If you don’t have that, boiled chicken works too—just make sure to season it well. You can also use ground beef or beans for a twist!
Cheese: I usually go for sharp cheddar. If you prefer a lighter option, try using Monterey Jack or a dairy-free cheese alternative. Mixing in some pepper jack can add a nice kick!
Tortillas: Flour tortillas are the classic choice for chimichangas, as they hold up well when frying. If you’re looking for a healthier option, whole wheat tortillas or corn tortillas can be used, though the texture might vary.
Green Chilies: Fresh jalapeños give a nice heat, but if you’re not a fan of spicy, you can skip them or use sweet bell peppers instead. Canned diced green chilies are also good if you want an easy shortcut!
How Do I Create the Perfect Chimichanga Shape?
The key to a great chimichanga lies in the wrapping technique. Start with a warm tortilla; it’s easier to fold. Place the filling in the center but don’t overload it—about 1/4 to 1/3 cup should do.
- Fold the sides in first to encase the filling.
- Then, starting from one end, roll it tightly until you reach the other end.
- Moisten the edge with water to secure the seal.
Make sure the chimichanga is tightly rolled to prevent leaks while frying. A tight roll equals crispy, delicious goodness! Happy cooking!
How to Make Crispy Chicken Chimichangas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie or boiled chicken works well)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup diced onions
- 1/2 cup diced green chilies or jalapeños (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Chimichangas:
- 4 large flour tortillas (burrito size)
- Vegetable oil, for frying
For Toppings:
- 1 cup shredded lettuce
- 1-2 medium tomatoes, diced (for pico de gallo)
- Fresh cilantro, chopped (for garnish)
- Sour cream or Mexican crema, for drizzling
- Salsa or enchilada sauce, for serving
Time Required:
This recipe will take about 20 minutes to prepare and an additional 15-20 minutes for frying, depending on how many you make at once. Overall, you should have a delicious meal ready in about 40-45 minutes!
Step-by-Step Instructions:
1. Prepare the Filling:
In a mixing bowl, combine the cooked shredded chicken, shredded cheese, diced onions, green chilies or jalapeños, ground cumin, chili powder, garlic powder, salt, and pepper. Stir everything together until well mixed. This will be the tasty filling for your chimichangas!
2. Assemble the Chimichangas:
Lay out a flour tortilla on a flat surface. Spoon a generous amount of the chicken mixture (about 1/4 to 1/3 cup) into the center of each tortilla. It’s important not to overfill them. Fold the sides of the tortilla inwards and then roll it tightly from one end to the other to create a sealed burrito shape. If needed, use a little water on the edge of the tortilla to help seal it closed.
3. Fry the Chimichangas:
In a large skillet, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches about 350°F (175°C). Carefully place each rolled chimichanga seam side down in the hot oil. Work in batches if necessary to avoid overcrowding the pan.
4. Cook Until Crispy:
Fry each chimichanga for about 3-4 minutes per side, or until they are golden brown and crispy all around. Use tongs to carefully turn them. Once cooked, remove the chimichangas and place them on a plate lined with paper towels to drain any excess oil.
5. Serve and Enjoy:
Arrange the crispy chimichangas on serving plates. Top with shredded lettuce, diced tomatoes, a drizzle of sour cream, and a sprinkle of fresh cilantro. Serve with salsa or enchilada sauce on the side for dipping. Enjoy your crunchy, flavorful Crispy Chicken Chimichangas!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any pre-cooked chicken is perfect for this recipe. Just shred it and mix it with the other filling ingredients.
Can I Bake Instead of Frying the Chimichangas?
Yes, you can! To bake, preheat your oven to 400°F (200°C). Brush the assembled chimichangas lightly with oil, then place them seam side down on a baking sheet. Bake for about 20-25 minutes, flipping halfway, until golden and crispy.
How to Store Leftovers?
Store any leftover chimichangas in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again.
What Other Fillings Can I Use?
Feel free to get creative! You can substitute the chicken with ground beef, beans, or sautéed vegetables. Just make sure to season each filling well for the best flavor!