Description
This Chicken Chimichangas recipe offers a flavorful and crispy Mexican-inspired dish featuring shredded chicken, cheese, and a blend of spices wrapped in flour tortillas. You can choose to fry, air fry, or bake the chimichangas for a versatile approach to enjoy this satisfying meal best served with toppings like chipotle sauce, guacamole, pico de gallo, and fresh cilantro.
Ingredients
Scale
Filling
- ½ cup medium salsa
- ½ cup sour cream
- ½ cup refried beans
- 4 oz. can mild chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 3 cups shredded cooked chicken (such as rotisserie)
- 1 cup freshly shredded Monterey Jack cheese
- 1 cup freshly shredded sharp cheddar cheese
Assembly
- 6 burrito-size flour tortillas
- Vegetable oil (for frying, about ½ inch depth)
- Olive oil spray (for air frying)
Toppings (Optional but recommended)
- Chipotle sauce
- Pico de gallo
- Fresh cilantro
- Guacamole or sliced avocados
Instructions
- Prepare Filling: In a large bowl, combine the salsa, sour cream, refried beans, mild chopped green chiles, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, dried oregano, and salt. Stir well until the mixture is evenly blended.
- Add Chicken and Cheese: Fold in the shredded cooked chicken along with the Monterey Jack and sharp cheddar cheeses, mixing thoroughly to incorporate evenly throughout the filling.
- Warm Tortillas (Optional): Stack the burrito-size flour tortillas and cover with a dampened paper towel. Microwave for 30 seconds to soften and make them more pliable for rolling.
- Assemble Chimichangas: Divide the filling evenly among the tortillas, placing about ½ cup in the center of each. Leave a few inches of space on both sides.
- Roll Chimichangas: Fold in the edges next to the filling, fold up the bottom over the filling, and tightly roll the tortilla upwards burrito-style.
- Secure Seam: Use toothpicks inserted diagonally to hold the bottom seam closed and prevent the filling from spilling during cooking.
- Cooking Methods – To Fry: Line a cooling rack with paper towels. Heat about ½ inch of vegetable oil in a medium skillet or deep fryer to 360-380°F. Carefully fry two chimichangas at a time until golden brown and crispy, about 3 minutes per side. Transfer to the paper towel-lined rack to drain excess oil.
- Cooking Methods – To Air Fry: Spray chimichangas lightly with olive oil. Place them seam-side down in the air fryer basket without overlapping. Air fry at 375°F for 5-6 minutes until the top is golden and crispy. Flip and air fry for another 4-5 minutes for even crispiness.
- Cooking Methods – To Bake: Preheat the oven to 400°F. Line a baking sheet with foil and place a baking rack on top. Arrange chimichangas on the rack and bake for 18-20 minutes until golden. For extra crispiness, broil on each side briefly until golden brown.
- Serve: Remove toothpicks and garnish the chimichangas with your choice of toppings such as chipotle sauce, guacamole, pico de gallo, and fresh cilantro. Serve immediately while hot and crispy.
Notes
- Warming tortillas before filling helps prevent cracking while rolling.
- Use toothpicks to secure chimichangas to avoid filling leakage during cooking.
- If air frying, don’t overcrowd the basket to ensure even crisping.
- Vegetable oil should be heated to the correct temperature (360-380°F) for perfect frying results.
- Broiling is optional but adds extra crispiness to baked chimichangas.
- Leftover chimichangas can be reheated in an air fryer or oven for best texture retention.
