CHICKEN CHIMICHANGAS

Name: CHICKEN CHIMICHANGAS
Prep time: 15 min
Cook time: 25 min
Yield: 4 people
Ingredients: 2 cups cooked; 1 cup shredded cheese; ½ cup black beans; ¼ cup onion; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon garlic powder; salt and pepper to taste; 4 large flour tortillas; 2 tablespoon olive oil; ¼ cup sour cream; ¼ cup salsa; ¼ cup guacamole; Fresh cilantro for garnish

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Prep Time
15 mins
Cook Time
15 mins
Servings
4 people
Calories
450 kcal
Course
Main Course
Cuisine
Mexican

CHICKEN CHIMICHANGAS

Iris Warren

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These crispy Chicken Chimichangas are filled with seasoned chicken, cheese, and beans, then fried to golden perfection. Served with your favorite toppings like sour cream, guacamole, or salsa, they’re a delicious and satisfying Mexican-inspired meal.

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Ingredients

Servings

2 cups cooked shredded chicken (rotisserie chicken works well)
1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
½ cup black beans drained and rinsed
¼ cup onion finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
salt and pepper to taste
4 large flour tortillas
2 tablespoon olive oil for frying
¼ cup sour cream for topping
¼ cup salsa for topping
¼ cup guacamole optional for topping
Fresh cilantro for garnish optional

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Instructions

In a large bowl, combine the shredded chicken, cheese, black beans, onion, cumin, chili powder, garlic powder, salt, and pepper. Stir to mix everything together.
Warm the flour tortillas in the microwave for 15-20 seconds to make them more pliable.
Place a generous amount of the chicken mixture in the center of each tortilla, then fold in the sides and roll it up tightly into a burrito shape.
In a large skillet, heat olive oil over medium heat. Once hot, add the chimichangas seam-side down and cook for about 3-4 minutes per side, until golden brown and crispy.
Remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve the chimichangas hot with a dollop of sour cream, salsa, guacamole, and a sprinkle of fresh cilantro, if desired.

Notes

You can bake the chimichangas instead of frying them for a healthier version. Brush them lightly with olive oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
For a spicier kick, add diced jalapeños to the chicken mixture or top with hot salsa.
If you prefer a more vegetarian version, you can omit the chicken and use sautéed vegetables like bell peppers, zucchini, and mushrooms.
These chimichangas can be made ahead of time and frozen for later. Just wrap them tightly in foil or plastic wrap and store in the freezer. To reheat, bake at 375°F for 20-25 minutes until heated through.