Chicken Chimichangas Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 hrs 15 mins
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Total Time
15 hrs 25 mins
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Servings
8
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Calories
320 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Chimichangas Recipe
Description
The Chicken Chimichangas begin by heating olive oil and sautéing onions, bell peppers, and garlic until softened. Shredded, pre-cooked chicken is added along with spices like cumin, chili powder, oregano, salt, and black pepper. Refried beans, diced green chiles, and salsa verde are stirred in and heated through for a flavorful filling. The mixture is then spooned onto warmed flour tortillas, topped with shredded Monterey Jack cheese, and wrapped securely.
Originally intended for frying, each chimichanga is submerged in hot oil until golden and crispy on the outside while retaining a juicy, seasoned interior. A baked alternative involves brushing the rolled chimichangas with olive oil and baking until crisp without frying. A crockpot preparation for the filling is also offered for tender chicken ready to assemble.
This dish offers a contrast in textures with a crunchy shell encasing a tender, flavorful filling featuring mild heat from green chiles and warm spices. It pairs well with sides like guacamole, sour cream, or a fresh salad. The recipe provides flexibility in cooking method without sacrificing the signature crispy exterior and rich filling.
For baking, monitor chimichangas to avoid over-browning and maintain moisture inside. The crockpot filling can be kept warm or made ahead, simplifying meal preparation.
Ingredients
- 2 cups chicken pre-cooked; shredded
- 1 can refried beans (16 ounces)
- 1/2 cup onion diced
- 1/2 cup bell pepper diced
- 2 cloves garlic minced
- 1 Tablespoons olive oil
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 1/2 teaspoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced green chiles (4 ounces)
- 1/2 cup salsa verde
- 1 cup Monterey jack cheese (shredded)
- 8 large flour tortillas (10-inch)
- cooking oil for frying
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onion, diced bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Add the shredded chicken, cumin, chili powder, oregano, salt, and pepper to the skillet. Mix well and cook for 2-3 minutes.
- Stir in the refried beans, diced green chiles, and salsa verde. Cook until heated through, about 3-5 minutes. Remove from heat and let the mixture cool slightly.
- Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
- Divide the chicken and bean mixture evenly among the tortillas, placing it in the center of each.
- Sprinkle shredded Monterey Jack cheese on top of the mixture.
- Fold the sides of the tortilla over the filling, then tightly roll up the tortilla to form a burrito-like shape.
- Secure each chimichanga with a toothpick to keep it from unrolling while frying.
- Heat oil (about 1-inch deep) in a large skillet or deep fryer to 350°F.
- Carefully place the assembled chimichangas in the hot oil, seam-side down. Fry in batches, if necessary, to avoid overcrowding the skillet.
- Fry the chimichangas for 2-3 minutes on each side or until golden brown and crispy.
- Remove the chimichangas from the oil using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Remove the toothpicks before serving.
Notes
- For a baked version, brush chimichangas with olive oil and bake at 425°F for 15-20 minutes until golden and crispy.
- Using a crockpot to cook the chicken and spices yields tender meat and makes shredding easier before mixing with beans and salsa.
- Warm tortillas before filling to make folding easier and prevent tearing.
- Secure chimichangas with toothpicks to keep them intact during frying or baking.
- Fry in oil heated to 350°F for best crispness and even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 42mg | 14% |
| Sodium | 965mg | 40% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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