Description
These Chicken Chimichangas are a crispy, flavorful delight that’s perfect for a family dinner or a fun gathering. Filled with a delicious blend of seasoned chicken, cheese, and refried beans, these chimichangas can be fried, air-fried, or baked to golden perfection. Customize them with your favorite toppings for a truly satisfying meal!
Ingredients
Units
Scale
- 1/2 cup salsa (medium)
- 1/2 cup sour cream
- 1/2 cup refried beans
- 4 oz. can mild chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon each ground cumin, garlic powder
- 1/2 teaspoon each onion powder, smoked paprika, dried oregano, salt
- 3 cups shredded cooked chicken (like rotisserie)
- 1 cup freshly shredded Monterey Jack cheese
- 1 cup freshly shredded sharp cheddar cheese
- 6 burrito-size flour tortillas
- Vegetable oil (if frying)
Toppings (Pick Your Favs):
- Chipotle Sauce
- Pico de Gallo
- Cilantro
- Guacamole or avocados
Instructions
Prepare Filling:
- Combine Ingredients: In a large bowl, combine the salsa, sour cream, refried beans, green chiles, chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, and salt. Stir to combine.
- Add Chicken and Cheese: Stir in the shredded chicken, Monterey Jack cheese, and cheddar cheese.
Warm Tortillas (Optional):
- Microwave: Stack the tortillas and top with a dampened paper towel. Microwave for 30 seconds to make them more pliable.
Assemble Chimichangas:
- Fill Tortillas: Divide the filling evenly among the tortillas (about ½ cup per tortilla), placing it in the center, leaving a few inches on both sides.
- Roll Chimichangas: Roll up the tortillas burrito-style by folding in the edges next to the filling, folding up the bottom over the filling, and then tightly rolling from the bottom.
- Secure Seam: Secure the bottom seam with toothpicks inserted diagonally.
Cooking Methods:
To Fry:
- Heat Oil: Line a cooling rack with paper towels. Heat ½ inch of vegetable oil in a medium skillet or deep fryer to 360-380°F.
- Fry Chimichangas: Working in batches of 2, fry the chimichangas until golden brown and crispy, about 3 minutes per side.
- Drain: Transfer to the paper towel-lined cooling rack to drain.
To Air Fry:
- Prepare Chimichangas: Working in batches, spray the chimichangas with olive oil.
- Air Fry: Place the chimichangas seam-side down in the air fryer basket without touching. Air fry at 375°F for 5-6 minutes, or until golden and crispy on top.
- Flip and Cook: Flip and air fry for 4-5 minutes, or until golden and crispy on the other side. Repeat with all chimichangas.
To Bake:
- Preheat Oven: Preheat oven to 400°F. Line a baking sheet with foil and place a baking rack on top.
- Bake Chimichangas: Bake for 18-20 minutes, or until golden.
- Broil (Optional): Broil to desired crispiness, flip, and broil the other side until golden.
Serve:
- Garnish: Garnish with your favorite toppings, such as chipotle sauce, guacamole, pico de gallo, and cilantro.
Notes
- Meal Prep: Assemble and wrap chimichangas tightly in plastic wrap or foil; refrigerate for up to 3 days. Follow cooking instructions, adding an extra minute if needed.
- Frying Temperature: Use a thermometer to maintain oil temperature between 360-380°F.
- Keep Warm: Preheat oven to 200°F. Use a wire rack on a baking sheet to keep fried chimichangas warm.
- Tortilla Choice: Use thin, high-quality tortillas (like Guerrero or Fresca brands). Avoid thick tortillas.
- Reheating: Air fry at 375°F for 5-6 minutes, bake at 400°F for 10-12 minutes, or microwave (with optional pan-frying to crisp).
- Variations: see original post for filling variations.
Nutrition
- Serving Size: 1 Serving
- Calories: 550kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
