Chicken Chimichangas
User Reviews
5.0
84 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
350 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Chimichangas
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This crispy chicken chimichanga recipe is a burrito fried to golden perfection. It's an Arizona original and a family favorite!
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Ingredients
For the filling
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 1 jalapeño pepper, diced and seeds removed
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- 1 tomato, chopped
- 2 teaspoons cilantro, chopped
- 2 cups shredded rotisserie chicken
- ¼ cup sour cream
For assembly
- 6 (10-inch) flour tortillas, warmed
- 1 (15-ounce) can refried beans
- 1½ cups shredded Monterey jack cheese
For topping
- shredded lettuce
- tomatoes
- sour cream
- fresh cilantro
- Monterey jack cheese
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Instructions
- Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and jalapeño. Cook until softened, about 3-4 minutes. Add the chili powder, cumin, cinnamon, and salt, and stir to combine.
- Add the tomato and cilantro, and cook 2-3 minutes. Stir in the chicken and sour cream, and cook until heated through.
- Spread a few tablespoons of refried beans down the center of each tortilla. Top each tortilla with ⅙ of the chicken mixture, and ¼ cup of Monterey Jack cheese. Fold the sides of the tortilla toward the center, then roll each tortilla into a burrito shape.
- Heat 1-2 inches of oil to 350°F in a heavy pot or deep fryer. Secure the chimichangas with toothpicks to prevent them from opening while frying. Fry the chimichangas 1-2 at a time for 3-4 minutes, or until golden brown, flipping halfway through.
- Serve the chimichangas hot with the toppings of your choice.
Notes
- To bake. Brush each chimichanga with oil and place on a greased baking sheet. Bake at 450°F for 8 minutes, then flip and bake for an additional 5-8 minutes, until golden brown.
- To
- Freezer meal. Assemble as written but do not fry. Wrap each chimichanga with plastic wrap and place them in an airtight freezer-safe container for up to 6 months. Thaw and fry according to the recipe directions or bake at 425°F for 35-40 minutes.
- Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. Reheat them in the microwave for 30 seconds, or 1 minute if frozen. To finish reheating, bake in a 350°F oven for about 10 minutes.
Nutrition Information
Show Details
Serving
6g
Calories
350kcal
(18%)
Carbohydrates
19g
(6%)
Protein
22g
(44%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
799mg
(33%)
Potassium
291mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
654IU
(13%)
Vitamin C
7mg
(8%)
Calcium
273mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 350kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 22g | 44% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 799mg | 33% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 654IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 273mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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