Crispy Chicken Chimichangas are tasty rolled tortillas stuffed with juicy chicken and cheese, then fried to a golden crunch. They’re great for a quick meal or fun snack!
Let’s be real: who doesn’t love that crispy outer layer? I can’t resist dipping mine in salsa or guacamole—it’s a flavor party! 🌶️
Making these is super easy, just fill, roll, and fry! They’re perfect for sharing or for a cozy night in. You might want to make extra because they’ll disappear fast!
Key Ingredients & Substitutions
Chicken: Use shredded rotisserie chicken for convenience. If you’re cooking chicken from scratch, consider poaching or grilling. You can also swap in shredded beef or beans for a vegetarian option.
Cheese: Cheddar is a classic choice, but try a Mexican blend for more flavor. If you’re dairy-free, look for vegan cheese alternatives that melt well.
Tortillas: Flour tortillas are traditional and hold up best, but corn tortillas can work if you want a gluten-free option. Ensure they are soft and flexible for easy rolling.
Spices: Ground cumin, chili powder, and smoked paprika provide great flavor. If you’re out of cumin, try taco seasoning as a substitute. Adjust spices to your taste!
How Do You Roll Perfect Chimichangas?
Rolling chimichangas can be tricky! Here’s how to make sure they stay sealed and look great:
- Start with warm tortillas; they’re easier to fold.
- Fill with a moderate amount of filling—too much can make rolling difficult.
- Fold in the sides first, then roll tightly from the base to the top.
- Seal with a dab of water or a bit of flour paste if needed.
Practice makes perfect! The more you roll, the easier it becomes!
What’s the Best Technique for Frying?
Frying your chimichangas achieves that crispy texture everyone loves. Here’s how:
- Heat oil to about 350°F (175°C); a thermometer helps but you can test by dropping a small piece of tortilla in—if it sizzles, you’re good!
- Carefully add chimichangas seam-side down, being cautious of splatters.
- Fry for 2-4 minutes until golden brown, turning gently with tongs.
- Drain them on paper towels right after frying to keep them crisp.
With a little care, you’ll get perfectly crispy chimichangas every time!
Crispy Chicken Chimichanga Recipe
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup diced onions
- 1/2 cup diced green bell pepper (optional)
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Chimichangas:
- 4 large flour tortillas (10-inch)
- Oil for frying (vegetable, canola, or peanut oil)
For Serving:
- 1 cup salsa or enchilada sauce (for dipping or spreading on the plate)
- 1/2 cup sour cream (for garnish)
- 1/2 cup guacamole (for garnish)
- 1/2 cup diced fresh tomatoes
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and 10-15 minutes for cooking, plus some time for frying. Overall, you can have these delicious chimichangas ready in under 30 minutes! Perfect for a quick meal!
Step-by-Step Instructions:
1. Prepare the Filling:
In a skillet over medium heat, add the diced onions and bell peppers (if using). Sauté until softened, about 3-4 minutes. Then, add minced garlic and cook for another minute until fragrant. This builds a wonderful base of flavor!
2. Add the Chicken and Spices:
Next, stir in the shredded chicken along with ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 3-5 minutes to let the flavors combine and heat through. Once everything is well-mixed and fragrant, take it off the heat.
3. Warm the Tortillas:
To make them easier to roll, warm the tortillas briefly in a microwave for about 20 seconds or on a dry skillet for a minute. This keeps them pliable and helps avoid tearing.
4. Assemble the Chimichangas:
Take a tortilla and place a generous scoop of the chicken mixture in the center. Don’t forget to sprinkle some shredded cheese on top! Fold the sides of the tortilla inward, then roll it up tightly from one end to create a sealed burrito shape. Make sure the seam is on the bottom.
5. Frying Time!
In a deep skillet or frying pan, heat oil to about 350°F (175°C). Carefully add the rolled chimichangas seam-side down into the hot oil. Fry them until they are golden brown and crispy on all sides, about 2-4 minutes per side. Use tongs to flip them gently, so they cook evenly.
6. Drain and Serve:
Once golden, remove the chimichangas and place them on paper towels to drain any excess oil. This helps them stay crispy!
7. Final Touches:
Serve your chimichangas hot on a plate with salsa or enchilada sauce poured underneath or on the side. Garnish each with a scoop of sour cream, guacamole, diced tomatoes, and a sprinkle of fresh cilantro. Enjoy your delicious, crispy chicken chimichangas!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover chicken works perfectly. Just shred it and follow the same steps. This is a great way to use up rotisserie chicken or any leftover cooked chicken you have!
How Do I Keep the Chimichangas Crispy?
To maintain crispiness, make sure to drain the fried chimichangas on paper towels right after frying. Additionally, serve them immediately after preparation for the best texture!
Can I Make This Recipe in Advance?
You can prep the filling a day ahead and store it in the fridge. When you’re ready to serve, just fill the tortillas and fry them. Fried chimichangas are best enjoyed fresh, but you can reheat leftover ones in an oven to help retain some crispiness.
What If I Don’t Have Oil for Frying?
If you don’t have oil for frying, you can bake the chimichangas! Preheat your oven to 400°F (200°C), place the rolled chimichangas seam-side down on a baking sheet, and brush them lightly with oil. Bake for about 20-25 minutes or until golden and crispy!
