This crispy chicken chimichanga is a tasty delight! Packed with seasoned chicken, cheese, and beans, it’s then fried to golden perfection!
Who doesn’t love a crunchy outside and a warm, cheesy filling? I pair mine with salsa and guacamole for extra fun. It’s a fiesta on a plate! 🎉
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is the star of this dish. You can use rotisserie chicken for convenience or leftover chicken. If you’re looking for a vegetarian option, try using shredded jackfruit or mushrooms!
Rice: Mexican or Spanish rice adds flavor and texture. If you don’t have that, plain white or brown rice will also work. Some people love adding a hint of lime juice to plain rice for extra zing!
Cheese: Cheddar cheese is common, but a Mexican blend adds a nice touch. Feel free to substitute with Monterey Jack or Queso Blanco for a creamier filling.
Beans: Black beans give great flavor and protein. If you prefer a different kind, pinto beans or even refried beans can be used. This is a great way to boost fiber too!
Tortillas: Flour tortillas make for a crispy chimichanga. Corn tortillas can work too, but they might break easier. For gluten-free options, look for large gluten-free wraps.
How Do I Get My Chimichangas Extra Crispy?
Getting that perfect, crispy exterior is key to a delicious chimichanga. Here’s how:
- Ensure the oil is hot enough (around 350°F) before adding the chimichangas. A small piece of tortilla should sizzle immediately when it hits the oil.
- Don’t crowd the pan! Fry one or two at a time so the temperature stays consistent, leading to better crispiness.
- Fry until golden brown on all sides—this usually takes about 2-3 minutes per side. Turn them carefully using tongs to avoid breaking.
- Draining on paper towels right after frying will help keep them crispy by removing excess oil.
With these tips and the right technique, your chimichangas will have that delightful crunch on the outside and a warm, delicious filling inside!
How to Make Crispy Chicken Chimichangas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, shredded
- 1 cup cooked rice (preferably Mexican or Spanish rice)
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1/2 cup cooked black beans or pinto beans, drained and rinsed
- 1/2 cup salsa or diced tomatoes with green chilies
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Chimichangas:
- 4 large flour tortillas (10-inch size)
- Vegetable oil for frying
For Topping and Serving:
- Sour cream, for serving
- Guacamole, for topping
- Fresh cilantro, chopped, for garnish
- Diced tomatoes, for garnish
- Drizzle of Mexican crema or extra sour cream to top
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time and an additional 10 minutes for frying. After that, you’re just a few moments away from enjoying your crunchy, savory chimichangas!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, combine the shredded chicken, cooked rice, cheese, beans, salsa, chili powder, cumin, garlic powder, salt, and pepper. Mix everything together until it’s well combined. This filling is packed with flavor, so make sure it’s evenly blended!
2. Assemble the Chimichangas:
Take a large flour tortilla and lay it flat on a clean surface. Spoon about 1/4 of the chicken mixture into the center of the tortilla, shaping it into a tight rectangle. To fold, first, bring the sides of the tortilla inwards, then roll it tightly from one end to the other, making sure the filling is fully enclosed. Repeat this process for the remaining tortillas and filling.
3. Fry the Chimichangas:
In a deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium-high heat. You want the oil to reach around 350°F (175°C) for perfectly crispy chimichangas. A good way to test if the oil is hot enough is to drop in a small piece of tortilla; it should sizzle right away. Carefully add one chimichanga seam side down into the hot oil. Fry until it turns golden brown and crispy on all sides, about 2-3 minutes per side. Use tongs to turn them gently to avoid breaking.
4. Drain and Serve:
Once fried, use tongs to carefully remove the chimichangas from the oil and place them on paper towels to absorb any excess oil. Now, arrange the chimichangas on a serving plate. Top them with guacamole, a drizzle of sour cream or Mexican crema, diced tomatoes, and freshly chopped cilantro for that extra pop of flavor.
5. Enjoy!
Serve your crispy chicken chimichangas warm with a side of extra sour cream or salsa for dipping. Enjoy every crunchy, flavorful bite—it’s a fiesta on your plate!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken before cooking and shredding it. For quick thawing, place it in a sealed bag and submerge it in cold water for about 1-2 hours.
What If I Don’t Have Flour Tortillas?
If you don’t have flour tortillas, corn tortillas can be used instead, but they may be more delicate. Alternatively, look for gluten-free wraps if you’re avoiding gluten!
Can I Prepare the Filling Ahead of Time?
Absolutely! You can make the filling a day in advance and store it in the refrigerator. Just assemble and fry the chimichangas when you’re ready to serve for fresh and crispy results!
How Should I Store Leftover Chimichangas?
Store leftover chimichangas in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes to keep them crispy, or you can microwave them for a quicker option, though they may lose some crunch.
