How To Make The Best Chicken Chimichangas Recipe
This recipe for the best chicken chimichangas features a flavorful shredded chicken filling mixed with melted cheeses and salsa verde, all wrapped in large flour tortillas and pan-fried until crispy and golden. Perfectly served with guacamole, sour cream, salsa, and fresh cilantro for a delicious Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 chimichangas 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
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 of avocado oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Then stir in the shredded chicken, chili powder, ground cumin, paprika, salt, and pepper. Cook together until well combined and heated through.
- Mix in Salsa and Cheese: Transfer the cooked chicken mixture to a bowl. Add ¼ cup salsa verde, shredded Monterey Jack cheese, and shredded Oaxaca cheese. Stir until the cheese begins to melt and blends into the mixture. Finally, add 1 tablespoon of fresh lime juice and mix well.
- Assemble the Chimichangas: Lay one flour tortilla flat on a clean surface. Spread ¼ cup of refried beans in the center of the tortilla. Spoon approximately 1/4 of the chicken and cheese filling over the beans. Fold the sides of the tortilla inward, then roll it up tightly to enclose the filling fully.
- Pan Fry the Chimichangas: In a skillet, heat a thin layer of avocado oil over medium heat. Place each chimichanga seam-side down in the skillet to seal the fold. Fry for about 2-3 minutes per side, turning as necessary, until all sides are golden brown and crispy. Add more oil if needed between batches to maintain proper frying.
- Serve: Serve the chimichangas hot, garnished with guacamole, sour cream, salsa, and freshly chopped cilantro for a flavorful finishing touch.
Notes
- You can substitute shredded rotisserie chicken with homemade cooked chicken breast or thigh meat.
- To ensure the chimichangas stay sealed while frying, make sure to roll the tortillas tightly and place them seam-side down first in the skillet.
- If you prefer a less oily dish, pat the chimichangas on paper towels after frying to remove excess oil.
- Feel free to customize garnishes like adding sliced jalapeños or chopped onions for extra flavor.
- Salsa verde adds tang and moisture; adjust quantity to your preference.
Keywords: Chicken Chimichangas, Mexican Recipe, Fried Burritos, Shredded Chicken, Cheese Chimichangas
