Description
Sizzling chicken chimichangas deliver Mexican-inspired comfort straight to dinner tables with crispy golden perfection. Packed with tender meat, melted cheese, and zesty spices, this dish promises a delightful culinary journey you won’t soon forget.
Ingredients
Scale
Proteins and Main Ingredients:
- 2 cups (473 ml) cooked and shredded chicken
- 8 large flour tortillas
- 1 (16 ounces/454 grams) can refried beans
Flavoring and Seasonings:
- 1 (4 ounces/113 grams) can diced green chiles
- ¼ cup (59 ml) green chile sauce
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 cup (237 ml) shredded cheddar cheese (or Mexican blend)
Cooking and Optional Toppings:
- Oil, for frying
- Mexican crema or sour cream
- Guacamole or diced avocado
- Pico de gallo or diced tomatoes
- Shredded lettuce
- Cilantro
- Lime wedges
Instructions
- Sauté shredded chicken with green chiles, green chile sauce, cumin, and salt in a skillet over medium heat, stirring until thoroughly warmed and flavors meld together, approximately 4 minutes.
- Create tortilla wrappers more flexible by placing them under a slightly dampened paper towel and microwaving for 30 seconds.
- Transform each tortilla into a delectable package by spreading a layer of refried beans across its center, then generously top with the spiced chicken mixture.
- Enhance the filling by sprinkling cheese over the chicken, creating a rich, melty foundation for the chimichanga.
- Craft the perfect wrapped bundle by carefully folding the tortilla’s sides inward, then rolling tightly into a compact burrito-like shape, ensuring all ingredients remain securely enclosed.
- Prepare a heavy-bottomed skillet with approximately one inch of oil, heating to medium-high temperature for optimal frying conditions.
- Carefully place each chimichanga seam-side down into the hot oil, allowing the first side to transform into a golden-brown crispy exterior for roughly one minute.
- Rotate the chimichanga methodically, frying each side until achieving an evenly crisp, bronzed finish.
- Transfer the freshly fried chimichangas onto a paper towel-lined plate, allowing excess oil to drain and maintaining their crisp texture.
- Present the hot, crispy chimichangas immediately, accompanied by preferred garnishes like sour cream, salsa, or guacamole for a complete culinary experience.
Notes
- Prevent tortilla tearing by ensuring they’re warm and flexible before assembling, which makes rolling easier and reduces ingredient spillage.
- Control oil temperature around 350°F for perfect golden-brown crispiness without absorbing excess grease or burning the exterior.
- Customize protein options by substituting shredded chicken with pulled pork, beef, or plant-based alternatives for dietary preferences and variety.
- Enhance flavor complexity by adding fresh cilantro
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg