Chicken Chimichangas

The moment the chimichangas hit the hot oil, you’ll hear that satisfying sizzle—a sound that promises crispy, golden perfection. There’s something magical about the contrast between the soft, savory filling and the crunchy outer layer. As they fry, a delicious aroma fills the kitchen, drawing everyone in. If you’re like me, it’s hard not to sneak a bite before they’ve even finished cooking! The seasoned chicken, mixed with the smoothness of cheese and a touch of heat from the salsa, creates the perfect flavor explosion.

As they crisp up, you’ll notice the edges start to brown and bubble, and that’s when the fun begins. With each bite, you get that satisfying crunch followed by the tender, flavorful filling inside. It’s a dish that brings everyone together, whether you’re hosting a dinner party or enjoying a cozy night in. And don’t forget the toppings—drizzling a little sour cream and guacamole on top can take these chimichangas to the next level. You might even find yourself serving them with a side of homemade salsa for an extra kick. It’s these small touches that elevate the meal and make it feel like a special occasion, even on a regular Tuesday night.

Key Ingredients in Chicken Chimichangas

Each ingredient plays a vital role in crafting the perfect chicken chimichanga, bringing together a blend of savory, spicy, and creamy flavors. Let’s take a closer look at what makes each of these ingredients so special.

• Olive oil: A versatile and healthy fat, olive oil is used to sauté the onions, garlic, and spices, infusing the filling with richness and depth.
• Boneless, skinless chicken breast: The main protein, chicken breast is lean and tender, absorbing all the spices and flavor from the other ingredients, making it juicy and flavorful inside the chimichanga.
• Medium onion, diced: Onions provide a slight sweetness and a savory foundation to the filling, adding depth and balancing out the spices.
• Garlic, minced: Garlic adds a punch of aromatic flavor that complements the other spices, making the filling taste incredibly fragrant and savory.
• Ground cumin: This earthy, warm spice brings a subtle smokiness that is essential in Mexican cuisine, adding a rich layer of flavor to the chicken filling.
• Chili powder: A blend of spices, chili powder provides that signature smoky heat and a bit of complexity to the flavor profile.
• Paprika: A mild, sweet pepper spice that rounds out the seasoning, paprika adds color and a gentle warmth without overpowering the dish.
• Salt: A simple yet essential ingredient that enhances and balances all the flavors, bringing out the natural taste of the chicken and spices.
• Black pepper: Freshly ground black pepper adds a touch of sharpness and a slight heat, complementing the other seasonings and giving the filling a bit of edge.
• Ground cayenne pepper: For a little extra kick, cayenne adds heat and intensity, giving your chimichangas that fiery punch in every bite.
• Chicken broth: This liquid brings moisture to the chicken filling, helping to combine all the flavors while keeping the chicken juicy and tender as it cooks.
• Shredded cheddar cheese: A classic choice for its sharp, tangy flavor and melting texture, cheddar cheese brings richness and a bit of bite to the filling.
• Shredded Monterey Jack cheese: This mild, creamy cheese melts beautifully, balancing out the sharper cheddar and creating that gooey, comforting cheese pull we all love.
• Fresh cilantro, chopped: Fresh cilantro adds a burst of brightness and a herbal note that cuts through the richness, adding a refreshing balance to the flavors.
• Flour tortillas: The base of the chimichanga, flour tortillas hold everything together, providing a soft, slightly chewy texture that crisps up perfectly when fried.
• Vegetable oil (for frying): Vegetable oil is the key to frying the chimichangas to a crispy, golden perfection, creating that crunch and crispy texture we crave.
• Sour cream: A dollop of sour cream adds a creamy, tangy contrast to the spicy, savory filling, cooling things down with each bite.
• Guacamole: Creamy and rich with a slight sweetness from the avocado, guacamole adds a refreshing touch that complements the heat and spices of the chimichangas.

How to Make Chicken Chimichangas

Serving Suggestions for Chicken Chimichangas

1. With a Side of Mexican Rice and Beans: For a complete meal, pair your chimichangas with a side of fluffy Mexican rice and refried beans. The creamy beans and savory rice are the perfect companions to balance the crunch of the chimichangas and soak up any leftover salsa or sour cream. Trust me, it’s comfort food at its finest!

2. Topped with Fresh Pico de Gallo: For a burst of freshness, top your chimichangas with homemade pico de gallo. The juicy tomatoes, crisp onions, and zesty lime add a bright, tangy contrast that cuts through the richness of the fried tortillas. It’s like a little fiesta on top!

3. As a Build-Your-Own Chimichanga Bar: If you’re hosting a crowd, make the chimichangas the star of a fun build-your-own bar! Lay out toppings like shredded lettuce, diced tomatoes, jalapeños, and even a drizzle of hot sauce so everyone can customize their chimichangas to their liking. It’s interactive, delicious, and guaranteed to get everyone excited!

How to Store Chicken Chimichangas

If you happen to have any leftover chimichangas (though I’m betting that won’t be the case!), storing them properly will help maintain their deliciousness for later. The best way to store your chimichangas is by first letting them cool down completely. This prevents condensation from forming inside the container, which could make them soggy. Once cooled, wrap each chimichanga individually in plastic wrap or aluminum foil, and then place them in an airtight container or a resealable plastic bag. This will keep them fresh for up to 3 days in the fridge.

If you want to keep those crispy edges intact for even longer, freezing them is a great option. After wrapping them tightly, lay the chimichangas flat on a baking sheet and freeze them until solid, about 2 hours. Once frozen, transfer them to a freezer-safe bag or container. They can stay frozen for up to 3 months, and when you’re ready to enjoy them again, just pop them into the oven for a few minutes to reheat and crisp up.

For reheating, I always recommend using the oven or air fryer instead of the microwave. The microwave tends to soften the crispy outer layer, and we all know that’s the best part! Just bake at 375°F for about 10 minutes or air fry for 5-6 minutes until they’re piping hot and crunchy. You’ll feel like they’ve just been made fresh, and trust me, your taste buds will thank you.

Conclusion

And there you have it, friends! Your very own homemade chicken chimichangas, crispy, golden, and packed with all the savory, cheesy goodness you crave. It’s a dish that brings comfort, flavor, and a little bit of fiesta to any table. Whether you’re enjoying them on a busy weeknight or serving them up for a gathering with loved ones, these chimichangas are sure to be a hit.

I love how simple ingredients can come together to create something so satisfying and delicious. From that first sizzle in the oil to the last bite (if you’re lucky enough to make them last that long!), these chimichangas are an absolute crowd-pleaser. Plus, with all the different ways you can customize them—whether it’s with fresh toppings or fun sides—it’s easy to make them your own.

I hope this recipe becomes one of your favorites, and if you try it, I’d absolutely love to hear how it turns out! Do you have any tips, tricks, or tweaks you’d add? Or maybe some feedback on the recipe itself? I’m always excited to hear what you think!

Feel free to drop me a note, share your thoughts, or ask any questions. Happy cooking, and may your chimichangas always be as crispy as you dream them to be!

Print Recipe

Chicken Chimichangas

Author: Daniel Carter Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Calories: 650

Description

Crispy, golden-fried tortillas stuffed with tender, seasoned chicken, melted cheese, and zesty spices. Topped with a dollop of creamy guacamole, tangy sour cream, and a sprinkle of fresh cilantro—every bite is a satisfying explosion of bold flavors!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 pound boneless, skinless chicken breast

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ¹⁄₂ teaspoon paprika

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• ¹⁄₄ teaspoon ground cayenne pepper

• ¹⁄₂ cup chicken broth

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• ¹⁄₄ cup fresh cilantro, chopped

• 4 large flour tortillas

• 1 cup vegetable oil (for frying)

• ¹⁄₂ cup sour cream

• ¹⁄₂ cup guacamole

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Place 1 pound of boneless, skinless chicken breasts into the skillet and cook until browned and cooked through, about 6-8 minutes per side.
3. Remove the chicken from the skillet and set it aside to cool for a few minutes.
4. While the chicken cools, dice 1 medium onion and mince 2 cloves of garlic.
5. In the same skillet, add the diced onion and cook over medium heat until softened, about 3-4 minutes.
6. Add the minced garlic to the skillet and cook for another 30 seconds, stirring frequently.
7. Sprinkle 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of ground cayenne pepper into the skillet, stirring to combine with the onion and garlic.
8. Pour in 1/2 cup of chicken broth, stirring to deglaze the pan and create a flavorful base.
9. Shred the cooked chicken into bite-sized pieces using two forks, then add it to the skillet with the seasoning and broth mixture.
10. Stir everything together to coat the chicken in the spices and broth, cooking for another 2-3 minutes to absorb the flavors.
11. Remove the skillet from the heat and stir in 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, and 1/4 cup of chopped fresh cilantro until the cheeses are melted and the mixture is well combined.
12. Lay 4 large flour tortillas on a flat surface.
13. Evenly divide the chicken mixture among the tortillas, placing it in the center of each.
14. Fold the sides of each tortilla inward and then roll them up tightly to form the chimichangas.
15. Heat 1 cup of vegetable oil in a large skillet or deep pan over medium-high heat.
16. Once the oil is hot, carefully place the rolled chimichangas seam-side down into the oil, making sure not to overcrowd the pan.
17. Fry the chimichangas for 3-4 minutes on each side, or until golden brown and crispy.
18. Using tongs, carefully remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.
19. Serve the chimichangas with 1/2 cup of sour cream and 1/2 cup of guacamole on the side for dipping.

Note

• Make sure the chicken is fully cooked before shredding; it should reach an internal temperature of 165°F (75°C).
• To add extra flavor, consider marinating the chicken in a blend of lime juice and spices before cooking.
• For a lighter version, bake the chimichangas at 400°F for about 20 minutes instead of frying them.
• You can substitute ground turkey or beef for the chicken for a different twist.
• If you prefer a spicier kick, increase the cayenne pepper or add diced jalapenos to the filling.

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