Chimichangas
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 chimichangas
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Calories
435 kcal
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Course
Main Course
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Cuisine
Mexican
Chimichangas
Description
This recipe uses cooked shredded chicken mixed with refried beans, chunky salsa, diced onion, smoked paprika, garlic powder, and seasoning to create a richly flavored filling. Half a cup of this filling is portioned onto each large flour tortilla, layered with cheese, then wrapped securely into chimichangas.
The chimichangas can be fried in vegetable oil for a crispy and golden crust, baked with a light oil brush to crisp the outside, or air-fried for a lighter version. The frying method produces a crunchy exterior, whereas baking or air-frying yields a crisp but less oily finish. The cheese melts inside, binding the filling with a creamy texture.
Served topped with pico de gallo, Mexican crema, sour cream, or guacamole, chimichangas offer a satisfying combination of crispy, creamy, and savory flavors. This dish can be a hearty snack or main meal with a blend of textures and moderate spice levels.
Ingredients
- 2 ½ cups chicken cooked shredded
- 1 (16-ounce) can refried beans
- ¾ cup salsa chunky
- ¼ cup onion white, diced
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper freshly ground
- 2 cups Monterey jack cheese divided, shredded
- 8 large flour tortillas (10-inch tortillas are often called “burrito-sized”)
- ½ cup vegetable oil if frying (less if baking or air frying
- Pico de Gallo For topping
- Mexican crema
- 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
- Use any cooked shredded chicken; store-bought rotisserie chicken is convenient and flavorful.
- Monterey Jack cheese is used here, but other shredded cheeses like cheddar or pepper jack can be substituted.
- Adjust frying oil quantity based on cooking method: less oil is needed for baking or air frying.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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