Chicken Chimichangas
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6
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Course
Main Course
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Cuisine
Mexican
Chicken Chimichangas
Description
Chicken Chimichangas start with sautéing onions and garlic then simmering them in tomato sauce, chicken broth, and spices including chili powder, cumin, paprika, and coriander. Salsa and sour cream enrich the mixture. This sauce is mixed into shredded cooked chicken. On each large flour tortilla, refried beans are spread, topped with the chicken mixture and shredded Mexican cheese before being folded and rolled into burrito shapes secured with toothpicks.
The rolled tortillas are deep-fried in hot vegetable oil (360-365°F) until the exterior is crisp and golden brown, providing a crunchy texture that contrasts with the creamy and slightly spicy filling. The cheese melts into the filling during frying, enhancing flavor and moistness.
These chimichangas can be served topped with extra sour cream, guacamole, diced tomato, and sliced avocado. They make a hearty meal that can be enjoyed as a main or party appetizer.
It is helpful to use rotisserie chicken or shred cooked chicken breasts. If using canned salsa, thinning it with a bit of water prevents overly thick filling. Using a Mexican cheese blend or a mix of Monterey Jack and cheddar offers good melt and taste. Toothpicks keep the chimichangas intact during frying.
Ingredients
- 3 1/2 cups chicken breast cooked, shredded
- vegetable oil plus 2 tsp for sautéing, for frying
- 1/2 cup yellow onion finely chopped
- 1 clove garlic minced
- 1/2 cup tomato sauce
- 1/2 cup chicken broth low-sodium
- 2 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp ground coriander
- 1/4 cup salsa bottled or fresh
- 2 Tbsp sour cream plus more for topping
- 1 3/4 cups refried beans homemade or store bought
- 6 flour tortilla burrito size
- 5 oz Mexican cheese blend 1 1/4 cups, shredded
- avocado for serving (optional, guacamole and diced
- tomato for serving (optional, guacamole and diced
Instructions
- Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute 30 seconds longer.
- Add in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.
- Spread a lightly heaping 1/4 cup refried beans onto the center of each tortilla, leaving about a 2 1/2-inch border to the edge of tortilla. Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap, fasten end with toothpicks.
- Fill a pot with about 1-inch of vegetable oil and heat over medium-high heat to 360 - 365 degrees. Once oil is hot , add two filled tortillas and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side.
- Remove and drain on paper towels, remove toothpicks. Repeat frying in two more batches with remaining chimichangas.
- Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce.
Notes
- Rotisserie chicken works well for easy shredded chicken; alternatively use cooked and shredded boneless skinless breasts.
- If using canned salsa, thin with a few tablespoons of water to loosen consistency.
- A shredded Mexican cheese blend or mixing Monterey Jack and cheddar is suitable for melting in the filling.
- Use toothpicks to hold chimichangas closed during frying to prevent spilling.
- Nutritional values exclude additional toppings like guacamole or sour cream.
User Reviews
Overall Rating
5
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