The Best Chicken Chimichangas (Print Version)
Crispy tortillas wrap juicy spiced chicken, cheese, and beans for a bold, flavorful meal.
# Ingredients:
→ Filling
01 -
2 cups shredded cooked chicken
02 -
1 small sweet onion, diced
03 -
1 tablespoon avocado oil, plus extra for frying
04 -
1 teaspoon chili powder
05 -
1/2 teaspoon ground cumin
06 -
1/2 teaspoon paprika
07 -
Salt and freshly ground black pepper, to taste
08 -
1/4 cup salsa verde
09 -
1 cup shredded Monterey Jack cheese
10 -
1/2 cup shredded Oaxaca cheese
11 -
1 tablespoon fresh lime juice
→ Assembly
12 -
4 large flour tortillas (burrito size)
13 -
1 cup refried beans
→ Serving Options
14 -
Guacamole
15 -
Sour cream
16 -
Salsa
17 -
Chopped fresh cilantro
# Steps:
01 -
Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes.
02 -
Add shredded chicken to the skillet along with chili powder, cumin, paprika, salt, and pepper. Stir well and cook until evenly coated and heated through, approximately 2 minutes.
03 -
Transfer the chicken mixture to a large bowl. Add salsa verde, Monterey Jack cheese, Oaxaca cheese, and lime juice. Stir thoroughly until the cheese melts slightly and the filling is well mixed.
04 -
Lay one flour tortilla flat. Spread 1/4 cup refried beans in the center. Place one-quarter of the chicken filling on top of the beans.
05 -
Fold in the sides of the tortilla, then roll up tightly from the bottom to enclose the filling. Repeat process with remaining tortillas and fillings.
06 -
Heat a thin layer of avocado oil in a clean skillet over medium heat. Place chimichangas seam-side down in the pan. Fry each for 2 to 3 minutes per side, turning to ensure all sides become golden and crisp. Add more oil between batches as necessary.
07 -
Transfer fried chimichangas to a serving plate and accompany with guacamole, sour cream, salsa, and fresh cilantro.
# Notes:
01 -
Ensure tortillas are warm before assembly to prevent cracking during rolling.