Print

Crispy Chicken Chimichangas

Crispy Chicken Chimichangas
Print Recipe

Crispy Chicken Chimichangas are a Mexican-inspired dish featuring tender, seasoned shredded chicken combined with melty cheddar cheese and spices, all wrapped in a large flour tortilla and fried to golden, crunchy perfection. This easy-to-make recipe delivers a satisfying crunch and bold flavors, perfect for lunch, dinner, or special gatherings. Serve with sour cream and salsa for a flavorful and family-friendly meal.

Ingredients

Scale

Filling Ingredients

  • 2 cups cooked shredded chicken
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1/4 cup diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese

Assembly and Cooking

  • 4 large flour tortillas
  • Vegetable or canola oil, for frying (about 2 cups)

Serving (Optional)

  • Sour cream
  • Salsa

Instructions

  1. Prepare the Filling: Heat a tablespoon of oil in a pan over medium heat. Sauté the diced onions and minced garlic until translucent and fragrant. Add the shredded cooked chicken, diced green chilies, ground cumin, chili powder, salt, and pepper. Stir well and cook for a few minutes to blend the flavors. Remove from heat and mix in the shredded cheddar cheese until evenly distributed.
  2. Assemble the Chimichangas: Lay one large flour tortilla flat on a clean surface. Spoon a generous amount of the chicken filling down the center. Fold in the sides snugly, then roll the tortilla tightly from one end to the other, making sure the seam is underneath to seal the chimichanga securely.
  3. Fry Until Golden and Crispy: Heat vegetable or canola oil in a deep skillet over medium-high heat to approximately 350°F (175°C). Carefully place each chimichanga seam-side down into the hot oil. Fry, turning occasionally, until the tortilla is golden brown and crispy on all sides, about 3 to 5 minutes.
  4. Drain and Serve: Remove the chimichangas from the oil using tongs and place them on paper towels to drain excess oil. Serve immediately with sour cream, salsa, or your favorite toppings.

Notes

  • Use large flour tortillas to easily hold the filling and prevent breaking.
  • Do not overfill chimichangas to avoid bursting during frying.
  • Seal edges firmly with a little water or beaten egg for a secure closure.
  • Maintain the oil temperature to ensure crispy, non-greasy chimichangas.
  • Drain fried chimichangas on paper towels immediately to keep them crisp.

Nutrition

Keywords: Crispy Chicken Chimichangas, Mexican, fried tortilla, shredded chicken, spicy chicken wrap, easy dinner, family meal

Find it online: https://emillycooks.com/crispy-chicken-chimichangas/