Description
This Chicken Chimichangas recipe delivers a crispy, flavorful Mexican-inspired dish that’s quick to prepare and perfect for a satisfying meal. Stuffed with seasoned shredded chicken, refried beans, and a blend of cheddar and Monterey Jack cheeses, then pan-fried to golden perfection, these chimichangas are served with fresh salsa and optional sour cream for a deliciously indulgent treat.
Ingredients
Scale
Filling
- 2 cups cooked chicken (shredded)
- 1 cup refried beans
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon taco seasoning
Wrap and Cooking
- 4 large flour tortillas
- 1 tablespoon olive oil
Serving
- 1/2 cup salsa
- 1/4 cup sour cream (optional)
Instructions
- Prepare the Filling: In a large bowl, thoroughly mix the shredded chicken, refried beans, taco seasoning, cheddar cheese, and Monterey Jack cheese until evenly combined.
- Assemble the Chimichangas: Lay out the flour tortillas on a flat surface. Distribute the prepared chicken mixture evenly in the center of each tortilla.
- Roll the Tortillas: Fold the sides of each tortilla inward, then roll tightly from one end to form a sealed chimichanga, ensuring the filling is securely enclosed.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat until hot but not smoking.
- Fry the Chimichangas: Place the rolled chimichangas seam-side down in the skillet. Fry for 3-4 minutes per side or until each side is golden brown and crispy.
- Drain Excess Oil: Remove the chimichangas from the skillet and place them on paper towels to drain any excess oil.
- Serve: Serve the chimichangas hot with salsa on the side and optional sour cream for dipping or topping.
Notes
- Ensure the tortillas are sealed well to prevent filling from leaking during frying.
- If preferred, use alternative cheeses like pepper jack for added spice.
- Adjust taco seasoning quantity to taste for desired spiciness.
- For a lighter option, bake the chimichangas at 400°F (200°C) for 15-20 minutes instead of frying.
- Pair with guacamole or chopped fresh cilantro for extra flavor.
- Let chimichangas cool slightly before eating to avoid burns from hot filling.
