These crispy chicken chimichangas are a tasty treat! Stuffed with juicy chicken and covered in a golden, crunchy shell, they’re perfect for any time you want something satisfying.
When I make these, I can’t help but dip them in salsa or sour cream. It’s my favorite part! Plus, they’re easy to whip up, making dinner a breeze. Enjoy the crunch!
Key Ingredients & Substitutions
Shredded Chicken: You can use rotisserie chicken for ease, but homemade shredded chicken is just as good. If you’re vegetarian, swap it with black beans or sautéed mushrooms for great flavor.
Cheddar Cheese: I love using sharp cheddar for its tangy flavor. If you want a different twist, try pepper jack cheese for a bit of spice or mozzarella for a milder option.
Salsa: Any salsa works, but fresh pico de gallo adds a nice crunch. You can also use a green salsa if you prefer. If you’re into spiciness, consider adding jalapeños to your mixture.
Flour Tortillas: Large flour tortillas make wrapping easy. If gluten is a concern, try corn tortillas or a gluten-free wrap as a substitute.
Vegetable Oil: For frying, any neutral oil works, like canola or grapeseed oil. For a healthier option, you could bake them instead of frying! Just brush with a little oil and bake until crisp.
How Do I Get My Chimichangas Extra Crispy?
Getting that perfect crunch on your chimichangas is key! Here’s how to do it right:
- Make sure your oil is hot enough—around 350°F (175°C)—before frying. This ensures a crispy exterior without soaking up too much oil.
- Fry them seam side down first to keep them sealed. Use tongs to carefully turn them over after a couple of minutes.
- Don’t overcrowd the pan! Fry one or two at a time so the temperature stays consistent.
- Let them drain on paper towels to remove excess oil right after frying. This helps keep them crispy before serving.
Follow these tips, and your chimichangas will turn out crunchy and delicious every time! Time to enjoy them with your favorite toppings!
How to Make Crispy Chicken Chimichangas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup salsa or diced tomatoes with green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Chimichangas:
- 4 large flour tortillas
- Vegetable oil, for frying
For Serving:
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup guacamole
- 1/2 cup sour cream
- Fresh cilantro, chopped, for garnish
- Lime wedges (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes to prep and cook. You’ll spend about 10 minutes making the filling, rolling the tortillas, and frying them, plus some time for setup and serving. A delicious meal ready in no time!
Step-by-Step Instructions:
1. Make the Filling:
In a medium bowl, mix together the shredded chicken, cheddar cheese, diced onion, diced green bell pepper, salsa (or diced tomatoes with green chilies), ground cumin, chili powder, garlic powder, salt, and pepper. Stir until everything is well combined and flavorful.
2. Prepare the Tortillas:
Take a flour tortilla and lay it flat on your countertop. Spoon about 3/4 to 1 cup of the chicken mixture into the center of the tortilla. Don’t overfill; you want to be able to wrap it up easily!
3. Roll Up the Chimichangas:
Fold in the sides of the tortilla snugly, then roll it up tightly from the bottom to make a burrito shape. Make sure to seal it well! Repeat with the remaining tortillas and filling until everything is rolled up.
4. Frying the Chimichangas:
In a deep skillet or pan, pour in about 1 to 2 inches of vegetable oil and heat it over medium-high heat until it reaches about 350°F (175°C). Carefully place the chimichangas in the hot oil, seam side down first. Fry them for about 2-3 minutes on each side or until they are a lovely golden brown and crispy!
5. Drain and Serve:
Use a slotted spoon to remove the chimichangas from the oil and place them on paper towels to absorb any extra oil. To serve, arrange them on plates over a bed of shredded lettuce.
6. Add the Toppings:
Drizzle sour cream over the chimichangas, then garnish with diced tomatoes, a dollop of guacamole, and fresh chopped cilantro. If you like, add lime wedges on the side for a zesty squeeze!
Now, dig into your crispy chicken chimichangas and enjoy the awesome flavors! They pair perfectly with your favorite salsa or hot sauce. Happy eating!
Can I Use Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Rotisserie chicken is a great time-saver and adds fantastic flavor. Just shred the meat and mix it with the other filling ingredients.
Can I Make These Chimichangas Ahead of Time?
Yes, you can prepare the filling and roll the chimichangas ahead of time. Store them in the fridge for a few hours before frying. Just fry them fresh before serving for the best crunch!
How Do I Store Leftover Chimichangas?
Store leftover chimichangas in an airtight container in the fridge for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for about 15 minutes to restore their crispiness.
Can I Bake the Chimichangas Instead of Frying?
Yes, if you prefer a healthier option, you can bake them! Brush each chimichanga with a little oil and bake at 400°F (200°C) for about 20-25 minutes or until golden brown and crisp, flipping halfway through.