Description
Mexican chicken chimichangas deliver crispy golden perfection with minimal effort. Packed with savory shredded chicken, melted cheese, and zesty spices, these irresistible rolls promise a delightful journey through authentic southwestern flavors you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 cups (450g) cooked, shredded chicken
Vegetables and Seasonings:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 can (4 ounces) diced green chilies
- 1 tablespoon taco seasoning
Additional Fillings and Accompaniments:
- ½ cup (120 milliliters) chicken broth
- 1 cup (120 grams) shredded cheddar or Monterey Jack cheese
- 1 can (15 ounces) refried beans (optional)
- 8 large flour tortillas
- Vegetable oil, for frying
For Serving:
- Sour cream
- Salsa
- Guacamole
- Chopped fresh cilantro
Instructions
- Craft a vibrant chicken filling by sautéing diced onions and green bell peppers in olive oil until they become translucent and fragrant. Introduce minced garlic and allow it to release its aromatic essence for a brief moment.
- Incorporate shredded chicken, diced green chilies, and taco seasoning into the vegetable mixture. Pour in chicken broth and simmer, allowing the flavors to meld and intensify. Remove from heat and fold in shredded cheese, creating a rich and cohesive filling.
- Prepare the tortillas by spreading a thin layer of refried beans across the center. Generously spoon the warm chicken mixture onto each tortilla, ensuring an even distribution.
- Carefully fold the sides of the tortilla inward, then roll from the bottom to create a secure, compact package. Use toothpicks to hold the seam if necessary, preventing the filling from escaping during cooking.
- For a crispy exterior, brush the assembled chimichangas with oil or melted butter. Place them on a baking sheet and slide into a preheated oven at 400F (200C).
- Bake until the tortillas turn golden brown and develop a crisp, enticing texture, approximately 20-25 minutes. The exterior should be beautifully bronzed and slightly crunchy.
- Once cooked, remove from the oven and let rest briefly. Garnish with dollops of sour cream, fresh salsa, creamy guacamole, and a sprinkle of chopped cilantro.
- Serve immediately while hot, allowing guests to enjoy the crisp exterior and steaming, flavorful interior of these delectable chimichangas.
Notes
- Customize the filling by swapping chicken with ground beef, pulled pork, or black beans for a vegetarian option that keeps the dish super versatile and exciting.
- Reduce oil absorption by using a wire rack when baking to ensure crispy edges without excess grease, creating a healthier version of this classic Mexican-inspired dish.
- Control spice levels by adjusting taco seasoning intensity or choosing mild green chilies, making the recipe perfect for families with different heat preferences.
- Prep chimichangas ahead of time and freeze uncooked for quick weeknight meals, wrapping tightly in plastic wrap and storing in freezer bags to maintain maximum flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg