Chimichangas
User Reviews
4.9
Chimichangas
Description
Chimichangas consist of a chicken and bean filling cooked with onion, jalapeño, garlic, and a blend of chili powder, cayenne, and garlic powder. The chicken is first browned, then simmered with chicken broth and red wine vinegar until liquid reduces, ensuring a filling that holds well inside the tortillas. Pinto beans, lime juice, and cilantro complete the mix. Filling moistness is controlled to avoid soggy wraps. The filling is placed into warmed flour tortillas along with shredded Monterey Jack cheese, then folded tightly and deep-fried in vegetable oil heated to 325°F until golden and crisp. This frying method produces a crunchy outside with a flavorful, tender filling inside. The chimichangas are served topped with iceberg lettuce, salsa, sour cream, and diced tomatoes, adding fresh and tangy contrasts.
Portions are planned for two chimichangas per person, and it's advised to let chimichangas cool completely before refrigerating to prevent sogginess. Leftovers can keep for 2-3 days refrigerated or be frozen for up to 4 months when wrapped properly. Drain excess oil after frying and store wrapped on paper towels to maintain crispness.
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 cilantro chopped, fresh
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 tomato 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.
Notes
- Use a slotted spoon to remove excess liquid from the filling to prevent soggy chimichangas.
- Taste the filling before wrapping to adjust seasoning as needed.
- Customize fillings with different proteins or spices but avoid overfilling to prevent tearing or bursting.
- Drain chimichangas thoroughly after frying and store wrapped with paper towels to keep them crisp.
- Let chimichangas cool completely before refrigerating to avoid condensation and sogginess.
- Freeze cooled chimichangas individually wrapped in plastic and foil or freezer bags for up to 4 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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