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Chicken Chimichangas

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Chicken Chimichangas are the ultimate Tex-Mex comfort food featuring tender, seasoned chicken wrapped in a crispy, golden tortilla. Deep-fried or baked for a healthier alternative, these delicious chimichangas are perfect for family dinners, parties, or a fun weeknight treat. Serve with your favorite toppings like guacamole, salsa, and sour cream for a satisfying meal everyone will love.

Ingredients

  • 2 cups cooked, shredded chicken (rotisserie chicken works well)

  • 1 small onion, finely chopped

  • 1 tablespoon olive oil

  • 1 packet taco seasoning (or homemade seasoning)

  • 1 cup refried beans (optional, for added texture)

  • 1 cup shredded cheese (cheddar or a Mexican blend)

  • ½ cup salsa or enchilada sauce

  • ½ cup corn kernels (optional)

For the Chimichangas:

  • 8 large flour tortillas

  • Vegetable oil (for frying, or olive oil for baking)

  • Salt, to taste

For Serving (optional):

  • Guacamole

  • Sour cream

  • Salsa

  • Shredded lettuce

  • Jalapeño slices

  • Cilantro

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.

  2. Add the shredded chicken, taco seasoning, and salsa (or enchilada sauce). Stir to combine and cook for 5-7 minutes, allowing the flavors to meld.

  3. Stir in refried beans and corn if using. Add the shredded cheese and cook until melted. Remove from heat.

Assembling the Chimichangas:

  1. Warm the tortillas in the microwave for 20-30 seconds or in a dry skillet to make them more pliable.

  2. Lay a warm tortilla flat and spoon a generous amount of the chicken mixture in the center.

  3. Fold in the sides and roll up tightly, ensuring the filling is enclosed. Repeat with the remaining tortillas.

Cooking the Chimichangas:
For Deep-Frying:

  1. Heat 1-2 inches of vegetable oil in a large skillet over medium-high heat (about 350°F or 175°C).

  2. Fry the chimichangas seam-side down for 2-3 minutes on each side, or until golden brown and crispy.

  3. Drain excess oil on a paper towel-lined plate.

For Baking:

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it lightly.

  2. Place the rolled chimichangas seam-side down on the prepared sheet. Brush the tops with olive oil and sprinkle with salt.

  3. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.

Serving:
Serve immediately with optional toppings like guacamole, sour cream, salsa, shredded lettuce, or jalapeños. Enjoy!

Notes

Vegetarian Option: Use black beans or grilled veggies in place of the chicken for a vegetarian version.Spicy Chimichangas: Add diced jalapeños or use spicy salsa for an extra kick.Freezing: Assemble the chimichangas and freeze uncooked. When ready to cook, fry or bake directly from frozen, adding a few extra minutes to the cooking time.

Find it online: https://cookibly.com/chicken-chimichangas/