Chicken Chimichangas
User Reviews
5
-
Prep Time
20 mins
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Cook Time
15 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
Description
Chicken Chimichangas combine shredded rotisserie chicken with aromatic sautéed vegetables and a blend of chili powder, cumin, and cinnamon for a layered savory filling. This mixture is spread onto warm flour tortillas along with refried beans and cheese before being tightly rolled and secured with toothpicks. The chimichangas are deep-fried until they develop a deep golden crust, providing a crispy outside that contrasts with the creamy interior due to the sour cream and cheese.
The method of frying ensures an evenly golden and crunchy shell that holds the filling well. After frying, the chimichangas can be served with fresh toppings including shredded lettuce, tomato, sour cream, and cilantro which add freshness and balance the richness of the fried exterior and cheesy chicken filling.
They can be baked as an alternative to frying by brushing with oil and baking at high heat for a shorter time on each side, or prepared ahead and frozen without frying, then cooked from frozen. Leftovers should be stored in airtight containers and can be reheated by microwaving followed by baking to regain crispiness.
Ingredients
For the filling
- 2 tablespoons vegetable oil
- 1 onion chopped, medium
- 2 teaspoons garlic minced
- 1 jalapeno 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 chicken shredded rotisserie
- ¼ cup sour cream
For assembly
- 6 (10-inch) flour tortillas warmed
- 1 (15-ounce) can refried beans
- 1½ cups Monterey jack cheese shredded
For topping
- lettuce shredded
- tomato
- sour cream
- cilantro fresh
- Monterey jack cheese
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 instead of frying, brush chimichangas with oil and bake at 450°F for 8 minutes per side until golden brown.
- For freezer storage, assemble chimichangas but do not fry; wrap tightly and store in an airtight container for up to 6 months.
- Reheat frozen chimichangas by thawing and frying or baking at 425°F for 35-40 minutes.
- Store leftovers in the refrigerator for 3-4 days or freeze up to 2 months; reheat with microwave and finish in a hot oven to restore crispiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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