This crispy chicken chimichanga is like a warm hug on a plate! It’s filled with juicy chicken, cheese, and spices, all wrapped in a crunchy tortilla that you’ll love.
I love how easy it is to make these at home. Just roll, fry, and enjoy—who doesn’t want a crispy treat that’s perfect with some salsa? Yum!
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is perfect for this recipe, adding great flavor without extra cooking. You can also use leftover chicken or a plant-based option like jackfruit if you’re looking for a vegetarian twist!
Cheese: Monterey Jack is my go-to choice for its melting quality, but cheddar works well too. If you’re after a dairy-free version, look for a plant-based cheese that melts well.
Onions and Garlic: These two add a lot of depth to the filling. Yellow onions are great, but if you’re sensitive to strong flavors, use green onions instead. Fresh garlic is a must for that aromatic touch.
Tortillas: Choose large flour tortillas for best results. If you’re watching carbs, try using low-carb tortillas or corn tortillas, although they may be a bit trickier to roll.
How Do You Get the Chicken Chimichangas Crispy?
Frying the chimichangas can be the trickiest part, but here’s how to nail that crispiness! Heating the oil to the right temperature is key; it should be around 350°F (175°C). If it’s too hot, they’ll burn; too cold, and they’ll soak up oil and get greasy. Here’s how to fry:
- Carefully place the rolled chimichangas seam side down in the oil.
- Fry for 3-4 minutes on each side until golden brown. Don’t overcrowd the pan; fry in batches if needed.
- Let them drain on paper towels after frying to remove any excess oil.
Your goal is that golden, crunchy outside that holds all that delicious filling inside. Keep an eye on them, and you’ll have perfect chimichangas every time!
Crispy Chicken Chimichanga Recipe
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1/2 cup diced green bell pepper (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Wrap:
- 4 large flour tortillas (10-12 inch)
- 1 cup vegetable oil (for frying)
For Serving:
- 1 cup shredded lettuce
- 1/2 cup pico de gallo (fresh tomato salsa)
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream (for drizzling)
- Optional: hot sauce or enchilada sauce, for serving
Time Needed:
This delicious dish takes about 15-20 minutes to prepare. You’ll spend around 10 minutes cooking the filling, and then about 10-15 minutes frying the chimichangas until they are perfectly crispy. Just be sure to let them cool a bit before you dive in!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by heating a large skillet over medium heat. Add a small drizzle of oil, then throw in the diced onions, minced garlic, and optional bell pepper. Sauté until they’re softened, about 3-4 minutes. Next, add in your cooked shredded chicken. Season with cumin, chili powder, smoked paprika, salt, and pepper. Mix everything well and heat it through, about 2-3 minutes. Once it’s heated up, remove it from the heat.
2. Warm the Tortillas:
To make the tortillas easier to roll, warm them slightly. You can do this by wrapping them in a damp paper towel and microwaving for about 20 seconds. This helps them become pliable and easier to work with.
3. Assemble the Chimichangas:
Take one tortilla and lay it flat on a clean surface. Place about 1/4 of the chicken mixture down the center. Then, sprinkle a good amount of your shredded cheese on top. Now it’s time to roll! Fold in the sides of the tortilla over the filling and then roll it tightly from one end to the other, tucking in the ends as you go. This will help keep all the delicious filling inside!
4. Fry the Chimichangas:
In a deep skillet or frying pan, heat enough vegetable oil to cover the bottom, about 1 cup; preheat to about 350°F (175°C). Carefully add the rolled chimichangas seam side down into the hot oil. Fry them until golden brown and crispy, about 3-4 minutes per side. Make sure to turn them gently to brown evenly all around.
5. Drain and Serve:
Once they are perfectly golden, remove the chimichangas from the oil and place them on a plate lined with paper towels to drain any excess oil. To serve, place a bed of shredded lettuce on a plate, top it with your crispy chimichangas, and drizzle sour cream over the top. Add pico de gallo and sprinkle with fresh cilantro. If you like, serve them with hot sauce or enchilada sauce on the side for an extra kick!
Enjoy your crispy, flavorful chicken chimichangas! They’re a sure hit for any meal!
Can I Use Frozen Chicken in This Recipe?
Yes! If you’re using frozen chicken, be sure to thaw it thoroughly before cooking. You can do this overnight in the fridge or use the quick method of submerging it in cold water while still sealed in a bag. Once thawed, cook and shred it before using it in the chimichangas.
Can I Make These Chimichangas in Advance?
Absolutely! You can prepare the filling and assemble the chimichangas a few hours ahead of time. Just store them covered in the fridge, then fry them just before serving for the best texture. If you prefer, you can also freeze them uncooked; just fry them straight from the freezer, adding a few extra minutes to the cooking time.
What Should I Serve with Chimichangas?
Chimichangas are delicious on their own but pair well with fresh toppings. Consider serving them with shredded lettuce, pico de gallo, sour cream, and slices of avocado or guacamole. For a complete meal, add a side of refried beans or Mexican rice!
How to Store Leftovers?
To store leftovers, let the chimichangas cool completely, then place them in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes for optimal crispiness, rather than using a microwave, which can make them soggy.
