These crispy chicken chimichangas are a tasty treat! Filled with seasoned chicken and cheese, they’re wrapped tight and fried to golden perfection. Yum!
Every bite is crunchy on the outside and warm on the inside. I love serving them with some salsa on the side—dipping just makes it more fun! Who can resist that? 😄
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is super handy and adds great flavor! You can also use leftover chicken or turkey if you have it. For a vegetarian option, consider using black beans or grilled veggies.
Cheddar Cheese: I love cheddar for its sharp taste, but feel free to swap in Monterey Jack or pepper jack for a little zing. Vegan cheese is also a good substitute if you want a dairy-free option.
Flour Tortillas: Large flour tortillas work best for wrapping the filling. If you’re looking for a healthier choice, whole wheat tortillas are a great alternative. Corn tortillas can also be used but may require a bit more care when rolling.
Spices: Cumin and chili powder give these chimichangas a delicious kick. If you don’t have them, taco seasoning can work in a pinch. Adding a pinch of cayenne gives an extra boost of heat if you prefer!
How Can I Get My Chimichangas Extra Crispy?
To achieve that perfect crispy texture, oil temperature is key! Make sure to preheat your oil to around 350°F (175°C) before dropping in the chimichangas. If the oil isn’t hot enough, they may turn out soggy.
- Test the oil with a small piece of tortilla. If it sizzles right away, the oil is ready.
- Don’t overcrowd the pan. Fry them in batches to keep the oil temperature consistent.
- After frying, let them drain on paper towels to remove excess oil, which helps keep them crispy.
These tips will help you create delicious, crunchy chimichangas every time! Enjoy your cooking!
How to Make Crispy Chicken Chimichangas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced onions
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes (fresh or canned, drained)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
For the Tortillas:
- 4 large flour tortillas
For Frying:
- 2 cups vegetable oil
For Garnishing:
- 1/2 cup shredded lettuce or cabbage
- 1/2 cup pico de gallo or fresh salsa
- 1/4 cup sour cream or Mexican crema
- Fresh cilantro, chopped
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This delicious recipe will take about 10-15 minutes to prepare and about 10-15 minutes to fry. In total, you’re looking at roughly 30 minutes from start to finish. Perfect for a quick and satisfying snack or meal!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, mix together the shredded chicken, cheddar cheese, diced onions, minced garlic, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir until everything is combined well and looks delicious!
2. Assemble the Chimichangas:
Take one large flour tortilla and lay it flat on a clean surface. Scoop about 1/2 cup of the chicken mixture into the center of the tortilla. Fold the sides of the tortilla in toward the center, then roll it up tightly from the bottom, making sure the filling is fully enclosed. Repeat this with the remaining tortillas and filling.
3. Heat the Oil:
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). To test if it’s hot enough, you can drop in a small piece of tortilla. If it sizzles, you’re ready to fry!
4. Fry the Chimichangas:
Carefully place the rolled chimichangas seam-side down into the hot oil. Fry them for about 3-4 minutes on each side or until they turn golden brown and crispy. It’s best to fry them in batches to avoid overcrowding the pan.
5. Drain and Serve:
Use tongs to remove the chimichangas from the oil and let them drain on paper towels to absorb excess oil. To serve, place one chimichanga on a plate, drizzle with sour cream, and add pico de gallo or salsa as a side. Top with shredded lettuce or cabbage and sprinkle some fresh cilantro on top. If you like, serve with lime wedges on the side for a zesty squeeze!
Enjoy your crispy, flavorful chicken chimichangas with all your favorite toppings!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand works great. Just shred it up and mix it with the other ingredients!
How Do I Store Leftover Chimichangas?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in an oven at 350°F (175°C) for about 10-15 minutes to get them crispy again!
Can I Bake Instead of Frying These Chimichangas?
Yes, you can! Preheat your oven to 425°F (220°C), brush the chimichangas with oil, and bake them on a parchment-lined sheet for about 20-25 minutes or until golden and crispy, flipping halfway through.
What Can I Substitute for Cheddar Cheese?
If you don’t have cheddar, feel free to use Monterey Jack, pepper jack, or even vegan cheese for a dairy-free option. Just choose a cheese that melts well for the best results!
