Chimichangas
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
8 chimichangas
-
Calories
435 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chimichangas
Report
These chimichangas are filled with shredded chicken, cheese, salsa, and refried beans. Pan fry, bake, and air fry instructions included.
Share:
Ingredients
- 2 ½ cups cooked shredded chicken
- 1 (16-ounce) can refried beans
- ¾ cup chunky salsa
- ¼ cup diced white onion
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2 cups shredded Monterey Jack cheese, divided
- 8 large flour tortillas (10-inch tortillas are often called “burrito-sized”)
- ½ cup Vegetable oil, if frying (less if baking or air frying)
- For topping: pico de gallo, Mexican crema or sour cream, guacamole
Instructions
- Combine the chicken, refried beans, salsa, onion, smoked paprika, garlic powder, salt, and black pepper in a large bowl.
- Assemble the chimichangas by layering ½ cup of the chicken filling onto the center of each tortilla, then top with ¼ cup of shredded cheese.
- Fold the bottom edge of each tortilla up and over the filling. Then fold in the sides and finish by rolling the tortilla up from the bottom.
- To fry: Heat ½ cup vegetable oil in a skillet or saute pan over medium-high heat until it reaches 350°F. Working in batches of 2, fry the chimichanges for 3 minutes, flipping halfway through, until the outsides are golden brown and crispy. Transfer to a plate lined with paper towels to absorb any excess oil.
- To bake: Brush the tops of the chimichangas with a little oil. Transfer them to a large baking sheet lined with parchment paper. Bake in a 400°F oven for 25 minutes or until golden brown and crispy.
- To air-fry: Brush the tops of the chimichangas with a little oil. Transfer them to the air fryer and air fry for 12 minutes at 380°F or until golden brown and crispy.
- Serve with Mexican crema or sour cream, pico de gallo or salsa, and guacamole if desired.
Notes
- Chicken: Any cooked and shredded chicken will work. To save time, I like using a store-bought rotisserie chicken and shredding it at home, but you could also make your own shredded chicken if you prefer.
- Cheese: I used Monterey Jack in this recipe, but your favorite shredded cheese works great. I like using cheddar, pepper jack, or extra sharp cheddar.
Nutrition Information
Show Details
Serving
1chimichanga
Calories
435kcal
(22%)
Carbohydrates
21g
(7%)
Protein
22g
(44%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
0.05g
Cholesterol
61mg
(20%)
Sodium
851mg
(35%)
Potassium
236mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
506IU
(10%)
Vitamin C
1mg
(1%)
Calcium
268mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8chimichangas
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1chimichanga | |
| Calories | 435kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 22g | 44% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 61mg | 20% |
| Sodium | 851mg | 35% |
| Potassium | 236mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 268mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
