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Chicken chimichangas always bring excitement to dinner at my house with their golden crispy shells and cheesy spicy filling. This recipe creates flavorful bundles that taste like they came from your favorite Tex Mex spot but are easy to pull off with simple store finds.
The first time I tried making these chimichangas at home I was amazed how even a basic skillet can make the perfect crunchy shell. Now my friends ask for Mexican night just to get these again.
Ingredients
- Shredded chicken: Rotisserie or homemade makes this recipe fast and flavorful. Choose birds that are juicy and well seasoned.
- Sweet onion: Brings a gentle savory sweetness. Chop small for even cooking.
- Avocado oil: For sautéing and for a crisp fry. Choose a fresh oil with a clean scent.
- Chili powder, ground cumin, paprika: These spices provide warmth and smoky depth. Seek out fresh ground spices for best flavor.
- Salt and black pepper: Season to taste. Always taste the filling before assembly.
- Salsa verde: Adds tang and moisture. Use one with bright tomatillo flavor.
- Monterey Jack cheese: Creamy melt with mild flavor. Shred it yourself for optimum texture.
- Oaxaca cheese: Adds stretch and richness. If unavailable mozzarella is a good substitute.
- Fresh lime juice: Brightens up the filling. Freshly squeezed is best.
- Flour tortillas (large burrito size): Hold plenty of filling and wrap neatly. Look for soft and pliable ones.
- Refried beans: Offer creaminess and help fillings stick together. Choose higher quality canned or homemade.
- Guacamole, sour cream, salsa, fresh cilantro: These classic toppings add freshness and color. Stick with your favorites or make your own.
Instructions
- Sauté the Aromatics:
- Cook diced onion with avocado oil over medium heat until the pieces turn soft and translucent. This builds a sweet flavor that underpins the whole chimichanga.
- Spice Up the Chicken:
- Add the shredded chicken and scatter in chili powder, cumin, paprika, salt and pepper. Stir the mixture frequently for a few minutes so the spices bloom and coat every shred of meat evenly. The goal is fragrant chicken with no raw spice taste.
- Meld and Melt the Filling:
- Move the chicken mixture into a large bowl. Add the salsa verde and both cheeses along with fresh lime juice. Stir well so everything is coated and the cheese starts to melt into gooey threads. This makes the filling rich but still scoopable.
- Assemble Your Chimichangas:
- Lay a flour tortilla on a clean surface. Spread a thick stripe of refried beans across the center. Arrange one quarter of the chicken cheese filling on top. Next fold the sides in snugly then roll up from the bottom keeping the filling tight and enclosed.
- Fry to Crisp:
- Film a skillet with a little avocado oil and heat over medium. Place your assembled chimichanga seam side down in the hot pan. Let it sizzle for a couple minutes before turning. Continue to rotate until every surface is golden and crisp. If the pan dries add a splash more oil as needed between batches.
- Serve and Enjoy:
- Lift chimichangas from the skillet and move to a warm plate. Serve immediately with guacamole, fresh salsa, sour cream and generous flecks of chopped cilantro. The textures and flavors come alive when eaten hot.
I especially love the Monterey Jack cheese in this mix because it melts into everything so smoothly without overpowering the other flavors. My kids love getting to pick their toppings which makes our dinners more interactive and memorable.
Storage Tips
Leftover chimichangas keep well in a covered container in the refrigerator for two to three days. Reheat in a toaster oven or skillet to revive the crisp outside. Avoid microwaving unless you do not mind a softer shell.
Ingredient Substitutions
Use shredded turkey or cooked pork instead of chicken for a different protein. If you cannot find Oaxaca cheese try mozzarella or all Monterey Jack. Swap in black beans instead of refried beans for extra texture.
Serving Suggestions
Pile your plate with chopped lettuce, radishes, or a handful of shredded cabbage for a fresh bite. For a full feast serve alongside Mexican rice or roasted corn.
Cultural History
Chimichangas have roots along the US Mexico border where frying a stuffed tortilla created a crunchy comfort meal. They are a classic in Tex Mex cuisine and every region has their own twist on fillings and toppings.
Seasonal Adaptations
For cooler weather add a pinch of cinnamon or smoked paprika for warmth. Toss finely diced green chilis or corn into the filling in summer. Top with thin slices of ripe tomato or fresh green onions in spring.
Success Stories
A friend of mine made these for her game night party and they disappeared within minutes. These are also a favorite lunch for outdoor gatherings since they stay crisp and easy to eat by hand.
Freezer Meal Conversion
Fill and roll the chimichangas then lay them on a tray to freeze before frying. Once solid wrap and store them in a bag for up to one month. To cook fry straight from the freezer adding a few extra minutes to heat through.
Every time I make these chicken chimichangas, I am reminded why they are a family favorite. The crispy shell and melty cheesy filling never disappoint!
Recipe FAQs
- → How can I make chicken chimichangas extra crispy?
Fry the wrapped chimichangas in a generous layer of hot oil until golden on all sides, turning as needed for even browning.
- → What kind of cheese gives the best melt?
Monterey Jack and Oaxaca cheese offer excellent melting qualities and a creamy texture inside the filling.
- → Can I use leftover rotisserie chicken?
Yes, shredded rotisserie chicken saves time and absorbs spice flavors well for a quick preparation.
- → What are tasty topping options?
Fresh guacamole, tangy sour cream, chunky salsa, and chopped cilantro add freshness and extra flavor.
- → Is it possible to bake instead of fry?
Yes, bake chimichangas brushed with oil at 400°F until golden and crisp for a lighter option.