This crispy chicken chimichanga is a delicious treat! Filled with seasoned chicken and cheese, it’s wrapped up and fried until golden brown. Yum!
Honestly, who can resist that crunch? I love serving them with sour cream and salsa for dipping. It’s a fiesta on your plate! 🎉
These chimichangas are easy to make and perfect for a fun dinner. Just roll, fry, and enjoy the crunch—dinner time has never been this exciting!
Key Ingredients & Substitutions
Shredded Chicken: I recommend using rotisserie chicken for its flavor and ease. If you’re looking for healthier options, shredded turkey or even plant-based meat substitutes work well. Leftover chicken from previous meals is also a great choice!
Cheese: Cheddar is classic for this dish, but for a twist, try Monterey Jack or pepper jack for some heat. If you’re dairy-free, vegan cheese shreds can also do the trick, just make sure they’re meltable!
Green Chilies: Canned green chilies add a nice kick. If you prefer something milder, you could use finely diced bell peppers instead. Jalapeños are a fun alternative if you want extra spice. Just adjust to your taste!
Flour Tortillas: Large flour tortillas are ideal, but whole wheat or corn tortillas are great alternatives. If you’re gluten-free, look for gluten-free tortillas readily available in stores.
How Do I Get My Chimichangas Extra Crispy?
Getting that perfect crispy texture is key! Here are some tips to keep in mind:
- Ensure the oil is hot enough (around 350°F or 175°C). Use a thermometer if you have one. If it’s not hot enough, the chimichangas will soak up too much oil.
- Don’t overcrowd the pan. Fry in batches to maintain the oil’s temperature.
- Roll your chimichangas tightly to prevent openings that could release filling during frying.
- Let them drain on paper towels after frying to get rid of any excess oil and keep the bottoms crispy.
Following these steps will give you the crispiest, most delicious chimichangas possible. Have fun cooking!
How to Make Crispy Chicken Chimichanga
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked, shredded chicken (preferably rotisserie or poached chicken)
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1/2 cup diced onion
- 1/2 cup diced green chilies or finely diced green bell peppers
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Assembly:
- 4 large flour tortillas
- Oil for frying (vegetable or canola oil)
For Garnishing:
- Sour cream, for drizzle
- Fresh pico de gallo (diced tomatoes, onions, cilantro, lime juice)
- Fresh cilantro, chopped
- Optional: Salsa and guacamole for serving
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation and another 15-20 minutes of cooking. You’ll have tasty, crispy chicken chimichangas ready in about 35-40 minutes total!
Step-by-Step Instructions:
1. Make the Filling:
In a medium bowl, mix together the shredded chicken, diced onions, green chilies (or bell peppers), shredded cheese, cumin, chili powder, garlic powder, smoked paprika, and a pinch of salt and pepper. Stir this mixture until all the flavors blend together nicely.
2. Roll the Chimichangas:
Take a large flour tortilla and lay it flat on a clean surface. Spoon a generous portion of the chicken filling into the center of the tortilla. Fold the sides inward and then roll the tortilla tightly, ensuring that your filling is sealed inside. Repeat this with the other tortillas and filling.
3. Fry the Chimichangas:
Heat about 2 inches of oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully place the rolled chimichangas seam side down in the hot oil. Fry them in batches to avoid overcrowding the pan.
4. Monitor Cooking:
Fry each chimichanga until golden brown and crispy, which should take about 3 to 4 minutes per side. Use tongs to gently turn them for even cooking. Once they are crispy, remove them from the oil and place them on paper towels to drain any excess oil.
5. Serve and Enjoy:
Transfer your crispy chimichangas to serving plates. Drizzle with sour cream, top with fresh pico de gallo, and sprinkle with chopped cilantro. Serve hot alongside salsa, guacamole, or lettuce if you like.
Enjoy every crunchy, flavorful bite of your homemade chicken chimichangas!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover chicken works perfectly in this recipe. Just shred or chop it into bite-sized pieces, and you’re good to go. It’s a great way to use up leftover rotisserie chicken or any other cooked chicken you have on hand.
What Can I Use Instead of Flour Tortillas?
If you need a gluten-free option, you can use gluten-free tortillas available at most grocery stores. Whole wheat tortillas are also a healthy alternative if you’re looking for something different. Corn tortillas can work, but they may need to be heated or softened to roll easily.
Can I Prepare the Chimichangas in Advance?
Yes! You can assemble the chimichangas in advance, then wrap them tightly in plastic wrap and refrigerate for up to 24 hours before frying. Just be sure to fry them fresh for the best crispy texture!
How Should I Store Leftover Chimichangas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy.
