Description
A delicious and easy recipe for Chicken Chimichangas, a Mexican-American favorite. These crispy burritos are filled with seasoned shredded chicken, cheese, and salsa, then either fried or baked to perfection. Serve with your favorite toppings for a satisfying meal.
Ingredients
Scale
For the filling:
- 2 cups cooked, shredded chicken
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup salsa or enchilada sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
For assembly:
- 6 large flour tortillas
- vegetable oil, for frying or brushing
- optional toppings: sour cream, guacamole, salsa, chopped cilantro
Instructions
- In a large bowl, mix the shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, and salt until well combined. Warm the tortillas slightly to make them more pliable.
- Spoon about 1/3 cup of the filling into the center of each tortilla. Fold the sides in, then roll up tightly like a burrito, securing with toothpicks if needed.
- To fry: Heat 1 inch of vegetable oil in a deep skillet over medium heat. Once hot (around 350°F), fry chimichangas 2 at a time, seam side down, for about 2–3 minutes per side or until golden brown and crispy. Drain on paper towels.
- To bake: Preheat oven to 400°F. Place chimichangas seam side down on a baking sheet and brush lightly with oil. Bake for 20–25 minutes, flipping once halfway through, until golden and crisp.
- Serve warm with your favorite toppings.
Notes
- For a healthier option, air fry at 375°F for 10–12 minutes, flipping halfway.
- You can also substitute beef or beans for the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 430
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg
