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The Best Chicken Chimichangas Recipe

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4.7 from 79 reviews

These Chicken Chimichangas are crispy, cheesy, and packed with flavorful shredded chicken, seasoned with chili powder and cumin, then fried to golden perfection. Quick to prepare and perfect for a satisfying meal served with guacamole, sour cream, salsa, and fresh cilantro.

Ingredients

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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
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1/4 cup salsa verde
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 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

  1. Cook the Filling: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the shredded chicken along with chili powder, ground cumin, paprika, salt, and pepper. Stir well to combine and cook for another 2-3 minutes until heated through and fragrant.
  2. Mix in Salsa and Cheese: Transfer the chicken mixture to a bowl. Add ¼ cup salsa verde, 1 cup shredded Monterey Jack cheese, and ½ cup shredded Oaxaca cheese. Stir until the cheeses begin to melt and combine smoothly. Finish by stirring in 1 tablespoon fresh lime juice.
  3. Assemble the Chimichangas: Lay each large flour tortilla flat on a clean surface. Spread about ¼ cup refried beans in the center of the tortilla. Top with roughly ¼ of the chicken and cheese filling. Fold in the sides of the tortilla, then roll up tightly to enclose the filling.
  4. Pan Fry the Chimichangas: Heat a thin layer of avocado oil in a skillet over medium heat. Place each chimichanga seam-side down in the skillet to seal it and cook for 2-3 minutes on each side, turning carefully to brown all sides evenly. Cook until the tortillas are golden brown and crispy. Add more oil if needed between batches.
  5. Serve: Serve the chimichangas hot, garnished with guacamole, sour cream, salsa, and freshly chopped cilantro for added freshness and flavor.

Notes

  • Rotisserie chicken adds great convenience and flavor, but homemade shredded chicken works just as well.
  • You can substitute avocado oil with vegetable or canola oil for frying.
  • Be sure to press the chimichangas seam-side down first in the skillet to prevent them from unrolling.
  • For a healthier version, you can bake the chimichangas at 400°F (200°C) for 15-20 minutes instead of frying.
  • Customize the spiciness by adjusting the amount of chili powder or adding diced jalapeños to the filling.

Find it online: https://cookedbyclara.com/the-best-chicken-chimichangas-recipe/