Chimichangas
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4.9
90 reviews
Excellent
Chimichangas
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Get ready for Chimichangas! Flour tortillas bursting with a mouthwatering, perfectly seasoned chicken and bean filling, then fried to crispy, golden perfection. These deep fried burritos make for a perfect freezer meal!
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Ingredients
Chicken Filling
- 1 tablespoon vegetable oil
- 1 pound chicken breast boneless, skinless, cut in cubes
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium Jalapeño seeded and chopped
- ½ tablespoon chili powder
- ½ teaspoon cayenne pepper
- ½ tablespoon garlic powder
- ½ tablespoon all-purpose flour
- 1 ½ cups chicken broth plus extra if necessary
- 2 tablespoon red wine vinegar
- 15 ounce pinto beans drained and rinsed (1 can)
- 2 tablespoon lime juice freshly squeezed
- ¼ cup fresh cilantro chopped
Chimichangas and toppings
- ½ cups vegetable oil or more if needed
- 12 large flour tortillas warmed
- 1½ cups Monterey jack cheese shredded
- 1 cup iceberg lettuce chopped
- ½ cup salsa
- ½ cup sour cream
- ½ cup tomatoes diced
Instructions
- Cook the chicken: Heat the 1 tbsp of oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink and starts to brown, about 5 to 7 minutes. Add the onions, garlic, jalapeños and cook for another 3 to 4 minutes or until the onion softens.
- Add spices and simmer: Add the chili powder, cayenne, garlic powder, flour and toss everything together, so the chicken is fully coated in the spices.Cook for another 2 to 3 minutes, stirring frequently. Deglaze the bottom of the skillet with chicken broth and red wine vinegar. Stir well to combine, lower the heat to medium-low and simmer for 10 minutes, or until most of the liquid evaporates.
- Finish the filling: Stir in the pinto beans, lime juice and half the cilantro. Cook for another 3 minutes until beans are heated through.
- Prep the oil: In a large, deep skillet, heat about ½ inch of vegetable oil to 325°F. While oil is heating, prepare chimichangas.
- Assemble chimichangas: Fill the center of a tortilla with ¾ cup of the chicken/bean mixture and 2 tablespoons of cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Repeat with remaining tortillas.
- Fry: Slowly lower chimichangas into the hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 chimichangas per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
- Finish & Serve: To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, salsa. Sprinkle with diced tomatoes, and remaining cilantro to garnish. Serve immediately.
Equipments used:
Notes
- Serving size: 2 chimichangas per person.
- If your chicken and bean mixture still has a little too much liquid, use a slotted spoon to scoop it out. You don't want your filling to be too wet because it will cause the chimichangas to become soggy.
- Make sure to taste your filling before wrapping your chimichangas to ensure they are seasoned to your liking!
- You can fill these babies with any ingredients of your choosing! Mix up the protein, add some spice.
- Just make sure you don’t get too crazy and overfill your rolls, because they WILL tear or explode.
- To keep your chimichangas crisp, drain as much oil as you can from them! Store them in an airtight container on a paper towel to help soak up any excess oil that could potentially make them soggy. Leftovers will keep for 2-3 days stored in the fridge in an airtight container.
- Do not place them in the refrigerator before they are completely cooled, because the condensation will make them soggy!
- If you want to go ahead and make these chimichangas and freeze your leftovers, you can! Let them cool completely, then wrap individually in a layer of plastic wrap and foil or in a sealable freezer bag and store in the freezer for up to 4 months.
Nutrition Information
Show Details
Serving
2chimichangas
Calories
726kcal
(36%)
Carbohydrates
57g
(19%)
Protein
37g
(74%)
Fat
40g
(62%)
Saturated Fat
26g
(130%)
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
852mg
(36%)
Potassium
962mg
(27%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
967IU
(19%)
Vitamin C
10mg
(11%)
Calcium
355mg
(36%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 726 kcal
% Daily Value*
| Serving | 2chimichangas | |
| Calories | 726kcal | 36% |
| Carbohydrates | 57g | 19% |
| Protein | 37g | 74% |
| Fat | 40g | 62% |
| Saturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 852mg | 36% |
| Potassium | 962mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 967IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 355mg | 36% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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