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The Best Chicken Chimichangas: Crispy, Cheesy, and Oh-So-Easy!

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These Chicken Chimichangas are the perfect combination of crispy tortilla, flavorful chicken filling, and gooey melted cheese. They’re a fun and easy meal that’s perfect for a weeknight dinner or a casual get-together. This easy recipe is ideal for beginner cooks, requiring minimal prep and delivering maximum flavor.

Ingredients

Scale
  • 2 cups shredded cooked chicken
  • 1 small sweet onion, diced
  • 1 tbsp avocado oil (plus more for frying)
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp paprika
  • Salt and pepper to taste
  • ¼ cup salsa verde
  • 1 cup Monterey Jack cheese, shredded
  • ½ cup Oaxaca cheese, shredded
  • 1 tbsp fresh lime juice
  • 4 large flour tortillas (burrito size)
  • 1 cup refried beans
  • Guacamole, sour cream, salsa, and cilantro for garnish (optional)

Instructions

Cook the Filling:

  1. Sauté the Onion: Heat 1 tablespoon of avocado oil in a large skillet (cast iron is ideal) over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Sautéing the onion first brings out its sweetness and prevents it from from being too strong in the final dish.

  2. Add the Chicken and Spices: Add the shredded chicken, chili powder, cumin, paprika, salt, and pepper to the skillet. Stir and cook until everything is well combined and the chicken is heated through, about 3-5 minutes. Cooking the chicken with the spices allows the flavors to meld together.

Mix in Salsa and Cheese:

  1. Combine the Filling Ingredients: Place the chicken mixture in a bowl. Add the salsa verde, Monterey Jack cheese, and Oaxaca cheese. Stir until the cheese starts to melt from the heat of the chicken. The salsa verde adds moisture and flavor to the filling.

  2. Add Lime Juice: Add the lime juice and stir to combine. The lime juice adds a touch of acidity that brightens the flavors.

Assemble the Chimichangas:

  1. Prepare the Tortillas: Lay a flour tortilla flat on a clean surface.

  2. Add Refried Beans: Spread ¼ cup of refried beans in the center of the tortilla, leaving a border around the edges. The refried beans help to seal the chimichanga and prevent the filling from spilling out.

  3. Add Chicken Filling: Top the refried beans with about ¼ of the chicken and cheese mixture.

  4. Fold and Roll: Fold in the sides of the tortilla towards the center, then roll up tightly, like a burrito. Tucking in the ends helps to keep the filling inside.

Pan Fry the Chimichangas:

  1. Heat Oil in Skillet: In the same skillet (or another large skillet), heat a thin layer of avocado oil over medium heat. You want enough oil to coat the bottom of the skillet.

  2. Fry Chimichangas: Place each chimichanga seam-side down in the hot oil. Cook for about 2-3 minutes per side, turning as needed, until all sides are golden brown and crispy. Add more oil if necessary between batches. Frying the chimichangas gives them their signature crispy texture.

Serve:

  1. Garnish and Serve: Serve the chimichangas hot with guacamole, sour cream, salsa, and fresh cilantro. These garnishes add flavor, texture, and visual appeal.

Notes

  • Use rotisserie chicken for a quick and easy meal.
  • Don’t overfill the tortillas.
  • Fry chimichangas seam-side down first to seal.
  • Get creative with different fillings and toppings.
     

Find it online: https://marcelarecipes.com/the-best-chicken-chimichangas-crispy-cheesy-and-oh-so-easy/