Description
These Chicken Chimichangas are crispy, flavorful burritos filled with a savory mixture of shredded chicken, refried beans, and cheese, then pan-fried to golden perfection. Perfect for a satisfying Mexican-inspired dinner that's easy to prepare and delicious.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 tablespoon chopped garlic
- 1/2 cup tomato sauce
- 1/2 cup salsa
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 16 ounce can refried beans
- 4 cups cooked shredded or diced chicken
Assembly
- 6 burrito size flour tortillas
- 3 cups shredded Mexican blend cheese
For Frying
- Canola or vegetable oil for frying
Instructions
- Prepare the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the chopped garlic and cook for an additional 1 minute until fragrant.
- Add sauces and seasoning: Carefully pour in the tomato sauce and salsa. Stir to combine then add 1 teaspoon kosher salt, fresh black pepper to taste, 1/2 tablespoon chili powder, and 1 teaspoon cumin. Mix well to blend flavors.
- Incorporate beans and chicken: Stir in the 16-ounce can of refried beans until the filling is smooth and well combined. Fold in the 4 cups of cooked shredded or diced chicken. Taste the filling and adjust seasonings if needed. Allow the filling to cool slightly before assembling.
- Assemble the chimichangas: Lay one burrito-size flour tortilla flat on a clean surface. Spoon about 3/4 cup of the cooled filling across the center of the tortilla, then top with 1/2 cup shredded Mexican blend cheese. Fold the bottom edge of the tortilla up over the filling, tucking in the edges as you roll. Fold in both sides and complete the roll, placing the seam side down. Repeat this process with the remaining tortillas and filling to make 6 chimichangas.
- Fry the chimichangas: Heat canola or vegetable oil in a deep skillet or frying pan over medium-high heat until hot but not smoking (about 350°F if using a thermometer). Carefully place 2 chimichangas at a time seam-side down into the oil. Fry for about 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Serve: Serve the crispy chicken chimichangas hot with your favorite sides such as guacamole, sour cream, or extra salsa.
Notes
- For a healthier version, use a non-stick pan and lightly spray the chimichangas with cooking spray instead of deep frying.
- Leftover cooked chicken can be used, or rotisserie chicken works well for quick preparation.
- You can customize the filling by adding diced green chilies or jalapeños for extra heat.
- Make sure the filling is not too hot before assembling to avoid tearing the tortillas.
- Serve with sour cream, guacamole, or fresh pico de gallo for added flavor.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 85 mg
