Chicken Chimichangas
Crispy, cheesy, and flavorful chimichangas filled with tender chicken and spices, perfect for a homemade Mexican feast!
Equipment
- Skillet or deep fryer
- Baking Sheet
- Mixing Bowl
- Microwave
Ingredients
- 1/2 cup salsa medium or mild
- 1/2 cup sour cream
- 1/2 cup refried beans
- 4 oz canned mild chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 3 cups shredded cooked chicken rotisserie works perfectly
- 1 cup freshly shredded Monterrey Jack cheese
- 1 cup freshly shredded sharp cheddar cheese
- 6 pieces burrito-size flour tortillas
- vegetable oil for frying (if using that method)
- optional toppings chipotle sauce, pico de gallo, cilantro, guacamole, or avocado slices
Instructions
- In a large mixing bowl, combine salsa, sour cream, refried beans, green chiles, and spices. Stir until smooth, then fold in the shredded chicken and cheeses.
- Warm tortillas slightly in the microwave for easier rolling. Stack and cover with a damp paper towel, then microwave for 30 seconds.
- Assemble chimichangas by placing ½ cup of filling in the center of each tortilla. Fold in the sides, then roll tightly from the bottom, securing with toothpicks.
- For frying, heat vegetable oil in a skillet or deep fryer to 360-380°F. Fry chimichangas in batches until golden and crispy, about 3 minutes per side.
- For air frying, lightly spray chimichangas with olive oil and place seam side down in the basket. Air fry at 375°F for 5-6 minutes, flip, and air fry another 4-5 minutes.
- For baking, preheat oven to 400°F, line a baking sheet with foil, and place a rack on top. Bake for 18-20 minutes until golden, then broil briefly for extra crispiness.
- Remove toothpicks before serving and garnish with toppings of your choice.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.