This crispy chicken chimichanga is a tasty treat that wraps up seasoned chicken in a golden, crunchy shell. It’s perfect for lunch or dinner and always hits the spot!
What’s not to love about biting into that crispy crust and finding tender chicken inside? I always serve mine with guacamole and salsa—because why not enjoy a fiesta on my plate? 🎉
Key Ingredients & Substitutions
Shredded Chicken: I like to use rotisserie chicken for ease and flavor. If you don’t have that, any leftover cooked chicken works great. You could also use turkey if you’re looking for something lighter!
Cheese: Cheddar adds a nice sharpness. If you want to switch things up, a pepper jack would give a spicy kick, or blend it with mozzarella for a creamier texture. Use what you enjoy!
Tortillas: Flour tortillas are traditional because they hold up well and fry nicely. If you prefer, you can use whole wheat tortillas or corn tortillas for a gluten-free option. Just be careful with corn tortillas, as they can crack easier.
Onions and Garlic: Fresh onions and garlic really boost the flavor. For a milder taste, you could substitute shallots or even green onions. Garlic powder can work if you’re in a pinch, but the fresh stuff is best!
How Do I Make the Chimichangas Extra Crispy?
The key to achieving a crispy chimichanga is the frying process. First, make sure your oil is hot enough, around 350°F (175°C). A tip is to drop a small piece of tortilla in—if it bubbles and sizzles, the oil is ready!
- Fry only a few at a time to avoid crowding, which can lower the oil temperature.
- Ensure the seams are sealed tightly. If they open during frying, the filling will spill out.
- After frying, let them rest on paper towels to absorb excess oil, enhancing that crunch you desire.
Timing is key: aim for about 2-3 minutes on each side until they’re golden brown. Enjoy those crispy bites!
How to Make Crispy Chicken Chimichanga
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup shredded cheddar cheese (or a cheddar-monterey jack blend)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup diced green chilies (optional)
- 1 tablespoon vegetable oil (for sautéing)
For the Chimichangas:
- 4 large flour tortillas (10-inch size)
- Oil for frying (vegetable or canola oil)
For Topping:
- 1 cup sour cream or Mexican crema
- 1 cup guacamole
- 1/2 cup fresh pico de gallo (diced tomatoes, onions, cilantro, lime juice)
- Fresh cilantro, chopped (for garnish)
- Shredded lettuce (optional, for serving)
How Much Time Will You Need?
You’ll need about 15-20 minutes for prep time and another 10-15 minutes for frying, totaling around 30-35 minutes to whip up these delicious chimichangas. Perfect for a quick weeknight meal or a fun weekend treat!
Step-by-Step Instructions:
1. Cooking the Filling:
Begin by heating the vegetable oil in a skillet over medium heat. Once the oil is warm, add the finely chopped onion. Sauté for about 3-4 minutes, stirring occasionally, until the onion is soft and translucent. Next, add the minced garlic, chili powder, ground cumin, paprika, salt, and black pepper. Cook for another minute until you can smell the delicious spices!
2. Combine the Chicken:
Stir in the shredded chicken and, if you’re using them, the diced green chilies. Cook everything together for another 2-3 minutes to let those flavors mingle. Once done, remove the skillet from the heat and set it aside.
3. Prepare the Tortillas:
To make the tortillas easier to work with, warm them slightly in the microwave for about 20-30 seconds or on a skillet just long enough to make them pliable. This prevents them from cracking when you roll them.
4. Assemble the Chimichangas:
Take one tortilla and lay it flat on a clean surface. Spoon about 1/4 of the chicken mixture into the center of the tortilla, and then sprinkle a generous amount of shredded cheese on top. Fold the sides of the tortilla over the filling, and then roll it up tightly from the bottom, sealing it like a burrito. Repeat this with the remaining tortillas and filling.
5. Fry the Chimichangas:
In a deep skillet or frying pan, heat about 1-2 inches of oil to 350°F (175°C). Carefully place each rolled chimichanga seam side down into the hot oil. Fry them for about 2-3 minutes on each side, or until they are golden brown and incredibly crispy. Be careful not to overcrowd the pan; you can cook them in batches if needed.
6. Drain and Serve:
Once they’re golden and crunchy, remove the chimichangas from the oil and let them drain on paper towels to absorb any excess oil. When you’re ready to serve, plate a chimichanga and top it with sour cream, guacamole, and pico de gallo. Finish with a sprinkle of chopped cilantro, and add some shredded lettuce on the side if you like!
And there you have it—your crispy, cheesy, flavorful Chicken Chimichanga! Enjoy this delightful dish with friends and family—it’s sure to impress!
Can I Use Different Types of Chicken?
Absolutely! Rotisserie chicken is convenient, but you can use any cooked chicken, such as leftover grilled or boiled chicken. For a vegetarian option, consider using a mixture of beans and sautéed vegetables instead!
How Do I Make the Chimichangas Spicier?
If you like a little heat, try adding diced jalapeños or using a spicier cheese, like pepper jack. You can also increase the chili powder in the filling or serve them with a spicy salsa or hot sauce!
Can I Prepare These Ahead of Time?
Yes! You can prepare the filling and assemble the chimichangas ahead of time. Just make sure to store them tightly wrapped in the refrigerator. When ready, fry them directly from the fridge, but they may require an extra minute or two to cook through.
What’s the Best Way to Store Leftovers?
Store any leftover chimichangas in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to maintain their crispiness, rather than using the microwave.
