Description
Delicious and crispy Chicken Chimichangas filled with a flavorful mixture of shredded chicken, refried beans, tomato sauce, salsa, and Mexican cheese blend, pan-fried to golden perfection for a satisfying Mexican-inspired dinner.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 tablespoon chopped garlic
- 1/2 cup tomato sauce
- 1/2 cup salsa
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 16 ounce can refried beans
- 4 cups cooked shredded or diced chicken
Assembly
- 6 burrito size flour tortillas
- 3 cups shredded Mexican blend cheese
Frying
- Canola or vegetable oil for frying (enough to shallow fry)
Instructions
- Prepare the Filling: Add the olive oil to a large skillet over medium heat. Cook the diced onion for 3-4 minutes until softened, then add the chopped garlic and cook for another minute until fragrant.
- Add Sauces and Seasonings: Carefully pour in the tomato sauce and salsa, stirring to combine. Add kosher salt, fresh black pepper, chili powder, and cumin, mixing well.
- Incorporate Beans and Chicken: Stir in the refried beans until the filling is smooth. Fold in the shredded or diced cooked chicken. Taste and adjust seasonings if needed. Remove from heat and let the filling cool slightly.
- Assemble the Chimichangas: Lay one tortilla flat on a clean surface. Spoon about 3/4 cup of the filling across the center of the tortilla, then top with 1/2 cup of shredded Mexican blend cheese. Fold the bottom of the tortilla up over the filling, tuck in the sides, and roll it tightly with the seam side down. Repeat for all 6 tortillas.
- Fry until Crispy: Heat enough canola or vegetable oil in a large frying pan over medium-high heat to shallow fry the chimichangas. Carefully place them seam side down in the hot oil and fry each side for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels.
- Serve Hot: Serve the chimichangas warm, optionally with sour cream, guacamole, or extra salsa on the side.
Notes
- Use freshly shredded chicken for best texture, or leftover cooked chicken works well.
- Adjust the chili powder to your preferred spice level.
- Make sure the filling cools slightly before wrapping to prevent tortillas from tearing.
- Shallow frying the chimichangas creates a crispy exterior without requiring deep frying.
- Serve with sides like Mexican rice or refried beans for a complete meal.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 75 mg
