Chicken chimichangas are a delicious Mexican dish that combines crispy fried tortillas with a savory filling. They are perfect for those who love bold flavors and a satisfying crunch. With their tasty ingredients and easy preparation, these chimichangas make a great meal or snack that everyone will enjoy.
Why Make This Recipe
There are many reasons to make chicken chimichangas at home. First, they are simple and quick to prepare, making them ideal for busy weeknights. Second, they are incredibly versatile; you can customize the filling to suit your tastes. Finally, frying them until crispy gives them a delightfully rich texture that is hard to resist.
How to Make Chicken Chimichangas
Making chicken chimichangas is an easy and fun process. Here’s how to do it:
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup refried beans
- 5 large flour tortillas
- 1 teaspoon taco seasoning
- Oil for frying
- Sour cream and salsa for serving
Directions
- In a bowl, mix together the shredded chicken, cheese, refried beans, and taco seasoning until well combined.
- Heat the tortillas in a pan to make them soft and pliable.
- Spoon the chicken mixture onto each tortilla, fold the sides in, and roll it up tightly to form a chimichanga.
- Heat oil in a deep skillet over medium heat.
- Fry each chimichanga until golden brown and crispy, which should take about 3-4 minutes per side.
- Drain the chimichangas on paper towels to remove excess oil and serve hot with sour cream and salsa on the side.
How to Serve Chicken Chimichangas
Chicken chimichangas are best served hot and crispy. You can place them on a platter and serve them with sides of sour cream and salsa for dipping. Adding some fresh guacamole or a side salad can make the meal even more enjoyable. This dish is great for gatherings, parties, or a cozy family dinner.
How to Store Chicken Chimichangas
If you have leftovers, you can store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, place them in the oven at a low temperature until warmed through, or you can microwave them, but they may lose some crispiness.
Tips to Make Chicken Chimichangas
- Ensure the tortillas are warm and flexible to make rolling easier.
- Do not overfill the tortillas, as this can make them difficult to roll and may cause them to break.
- For a healthier option, you can bake the chimichangas instead of frying them. Brush them with a little oil and bake at 375°F (190°C) until golden and crispy.
Variation
You can easily customize chicken chimichangas by adding your favorite ingredients. Try adding bell peppers, onions, or corn to the filling for extra flavor. You can also replace the chicken with beef, shrimp, or even veggies for a vegetarian version.
FAQs
1. Can I use store-bought rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great way to save time and add flavor. Just shred the chicken before mixing.
2. Can I freeze chicken chimichangas?
Yes, you can freeze them before frying. Wrap them tightly in plastic wrap and place them in an airtight container. When ready to cook, fry them straight from the freezer, but add a couple of extra minutes to the cooking time.
3. What kind of oil is best for frying?
Vegetable oil or canola oil are both great choices for frying chimichangas. They have high smoke points and will help achieve that crispy texture.
Enjoy making and sharing your tasty chicken chimichangas!
Chicken Chimichangas
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup refried beans
- 5 large flour tortillas Warm them to make rolling easier.
- 1 teaspoon taco seasoning
- Oil for frying Vegetable or canola oil recommended.
For Serving
- Sour cream For dipping.
- Salsa For dipping.
Instructions
Preparation
- In a bowl, mix together the shredded chicken, cheese, refried beans, and taco seasoning until well combined.
- Heat the tortillas in a pan to make them soft and pliable.
Assembly
- Spoon the chicken mixture onto each tortilla, fold the sides in, and roll it up tightly to form a chimichanga.
Cooking
- Heat oil in a deep skillet over medium heat.
- Fry each chimichanga until golden brown and crispy, which should take about 3-4 minutes per side.
- Drain the chimichangas on paper towels to remove excess oil and serve hot with sour cream and salsa on the side.