Crispy Chicken Chimichangas
There’s something magical about the crunch of a perfectly fried tortilla, especially when it’s filled with savory goodness. Crispy Chicken Chimichangas are not just a meal; they’re a celebration of flavors wrapped in a warm embrace.
Whether you’re looking for a quick solution for a busy weeknight or a dish to impress your loved ones during game day, these chimichangas deliver on all fronts.
With just a handful of ingredients and a little bit of time, you can create a satisfying meal that will have everyone coming back for seconds. Let’s dive into this delicious adventure!
Why You’ll Love This Crispy Chicken Chimichangas
Crispy Chicken Chimichangas are the ultimate comfort food, combining ease and flavor in one delightful package.
They come together quickly, making them perfect for busy nights when you crave something satisfying.
The crispy exterior gives way to a warm, cheesy filling that’s simply irresistible.
Plus, they’re versatile enough to please even the pickiest eaters, ensuring everyone at the table leaves happy. What’s not to love?
Ingredients for Crispy Chicken Chimichangas
Creating Crispy Chicken Chimichangas is a breeze with the right ingredients. Here’s what you’ll need to whip up this delicious dish:
- Cooked, shredded chicken: This is the star of the show. Use rotisserie chicken for convenience or cook your own for a fresher taste.
- Refried beans: They add creaminess and depth. You can use canned or homemade, depending on your time and preference.
- Shredded cheddar cheese: This melty goodness binds everything together. Feel free to swap it for Monterey Jack or pepper jack for a kick.
- Chili powder: A must for that classic Mexican flavor. Adjust the amount based on your spice tolerance.
- Cumin: This warm spice adds an earthy note that complements the chicken beautifully.
- Garlic powder: A little goes a long way in enhancing the overall flavor profile.
- Onion powder: It brings a subtle sweetness and depth to the filling.
- Salt and black pepper: Essential for seasoning. Don’t skip these; they elevate the dish.
- Flour tortillas: Choose large ones for easy rolling. Corn tortillas can be used for a gluten-free option.
- Vegetable oil: This is for frying. Canola or peanut oil works well too, giving a nice crispiness.
- Sour cream and salsa: These are perfect for dipping and add a refreshing contrast to the warm chimichangas.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Enjoy the process of gathering these ingredients; each one plays a vital role in creating a dish that’s sure to impress!
How to Make Crispy Chicken Chimichangas
Step 1: Prepare the Filling
Start by grabbing a large mixing bowl. Combine the cooked, shredded chicken, refried beans, and shredded cheddar cheese.
Add in the chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
Mix everything together until it’s well combined. The aroma of the spices will make your mouth water!
This filling is the heart of your Crispy Chicken Chimichangas, so make sure it’s flavorful.
Step 2: Assemble the Chimichangas
Now, lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture right in the center.
Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top.
Repeat this process with the remaining tortillas and filling.
Make sure they’re sealed well to keep all that deliciousness inside while frying!
Step 3: Fry the Chimichangas
In a large skillet, heat the vegetable oil over medium heat.
Once the oil is hot, carefully place 2-3 chimichangas seam side down in the skillet.
Fry them for about 3-4 minutes on each side, until they turn golden brown and crispy.
Use tongs to flip them gently, ensuring they cook evenly.
Remove them and let them drain on paper towels to soak up any excess oil.
Step 4: Serve and Enjoy
Serve your Crispy Chicken Chimichangas hot, alongside sour cream and salsa for dipping.
The contrast of the crispy exterior with the warm, cheesy filling is simply irresistible.
Enjoy every bite of this delightful dish!
Tips for Success
- Don’t overfill the tortillas; it makes rolling tricky and can lead to leaks.
- Ensure the oil is hot enough before frying; a test with a small piece of tortilla should sizzle.
- For extra crispiness, fry in batches and avoid crowding the pan.
- Let the chimichangas rest on paper towels to remove excess oil.
- Experiment with spices to customize the flavor to your liking!
Equipment Needed
- Large mixing bowl: Essential for combining your filling. A sturdy pot can work in a pinch.
- Skillet: A deep skillet is ideal for frying. A Dutch oven can also be used for better heat retention.
- Tongs: Perfect for flipping chimichangas. A slotted spoon can serve as an alternative.
- Paper towels: Great for draining excess oil. A wire rack can also do the job.
Variations
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling for an extra layer of heat.
- Vegetarian Option: Substitute the chicken with sautéed mushrooms, zucchini, or a mix of your favorite veggies for a delicious meatless version.
- Cheesy Delight: Mix in some cream cheese or pepper jack cheese for a creamier, spicier filling.
- Healthier Bake: Brush the assembled chimichangas with olive oil and bake at 400°F for a healthier, crispy alternative.
- Breakfast Chimichangas: Fill with scrambled eggs, cheese, and breakfast sausage for a hearty morning treat.
Serving Suggestions
- Pair your Crispy Chicken Chimichangas with a fresh side salad for a light contrast.
- Serve with guacamole for a creamy, flavorful dip that complements the crunch.
- A cold Mexican lager or a refreshing margarita makes for a perfect drink pairing.
- Garnish with chopped cilantro and lime wedges for a vibrant presentation.
FAQs about Crispy Chicken Chimichangas
Can I make Crispy Chicken Chimichangas ahead of time?
Absolutely! You can prepare the filling and assemble the chimichangas in advance. Just store them in the fridge until you’re ready to fry. This makes for a quick meal on busy nights!
What can I use instead of refried beans?
If you’re not a fan of refried beans, try black beans or pinto beans. Just mash them slightly before mixing with the chicken for a different texture and flavor.
How do I store leftovers?
Store any leftover Crispy Chicken Chimichangas in an airtight container in the fridge for up to three days. Reheat them in the oven for the best crispiness!
Can I freeze the chimichangas?
Yes! Freeze them before frying. Just wrap each chimichanga tightly in plastic wrap and place them in a freezer bag. When you’re ready to enjoy, fry them straight from the freezer, adding a couple of extra minutes to the cooking time.
What dipping sauces pair well with chimichangas?
Sour cream and salsa are classic choices, but you can also try guacamole, queso dip, or even a spicy chipotle sauce for a flavorful twist!
Final Thoughts
Crispy Chicken Chimichangas are more than just a meal; they’re a delightful experience that brings joy to the table.
Each bite offers a satisfying crunch, followed by a burst of savory flavors that can brighten any day.
Whether you’re sharing them with family or enjoying a solo treat, these chimichangas create moments worth savoring.
They’re easy to make, adaptable to your taste, and perfect for any occasion.
So, roll up your sleeves, gather your ingredients, and dive into this culinary adventure.
You’ll find that Crispy Chicken Chimichangas are sure to become a beloved staple in your kitchen!
Print
Crispy Chicken Chimichangas: A Must-Try Recipe Today!
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Crispy Chicken Chimichangas are delicious, deep-fried tortillas filled with a savory mixture of shredded chicken, refried beans, and cheese, perfect for a satisfying meal.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 large flour tortillas
- 1 cup vegetable oil (for frying)
- Sour cream and salsa (for serving)
Instructions
- In a large mixing bowl, combine the shredded chicken, refried beans, cheddar cheese, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Fold in the sides and then roll it up tightly from the bottom to the top. Repeat with the remaining tortillas and filling.
- In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully place 2-3 chimichangas in the skillet, seam side down. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
- Serve hot with sour cream and salsa on the side.
Notes
- For a healthier option, bake the chimichangas at 400°F for 20-25 minutes until golden brown, brushing them lightly with oil before baking.
- Add some diced bell peppers or jalapeños to the chicken mixture for an extra kick and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
