Chicken chimichangas are a delicious and satisfying dish that combines crispy fried tortillas with a flavorful filling. This recipe is easy to follow and can be enjoyed by the whole family. Whether you’re looking for a weeknight meal or a fun dish to impress friends, chicken chimichangas are a great choice!
Why Make This Recipe
Making chicken chimichangas is not only fun but also quick. They are perfect for using leftover chicken and can be customized with your favorite toppings. Plus, the combination of cheese, beans, and spices makes for a hearty meal that everyone will love. With just a few ingredients, you can create a flavorful dish that is sure to please.
How to Make Chicken Chimichangas
Making chicken chimichangas is easy! Follow these simple steps to create a tasty dish that you can enjoy at home.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 1 cup refried beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 8 large flour tortillas
- Oil for frying
- Sour cream and salsa for serving
Directions:
- In a mixing bowl, combine shredded chicken, cheese, refried beans, cumin, and chili powder.
- Warm the tortillas slightly, then fill each with a portion of the chicken mixture.
- Roll them tightly, folding in the sides to form a sealed burrito shape.
- Heat oil in a deep skillet over medium heat.
- Fry the chimichangas until golden brown on all sides, about 3-4 minutes per side.
- Drain on paper towels.
- Serve hot with sour cream and salsa.
How to Serve Chicken Chimichangas
Chicken chimichangas are best served hot. You can cut them in half for easier eating and serve them with sour cream and salsa on the side. Feel free to add extra toppings like guacamole, shredded lettuce, or diced tomatoes for a fresh twist.
How to Store Chicken Chimichangas
If you have leftovers, you can store chicken chimichangas in an airtight container in the refrigerator. They will last for about 2-3 days. To reheat, simply place them in the oven or microwave until warmed through. For the best texture, consider reheating them in an oven so they stay crispy.
Tips to Make Chicken Chimichangas
- Make sure to warm the tortillas before filling them. This makes them more pliable and easier to roll.
- Don’t overfill the tortillas to avoid spills during frying.
- For a healthier version, you can bake the chimichangas instead of frying them.
Variation
You can easily customize chicken chimichangas. Try using ground beef or turkey instead of chicken, or add vegetables like bell peppers or corn to the filling. For a spicier kick, add jalapeños or hot sauce.
FAQs
Q: Can I freeze chicken chimichangas?
A: Yes, you can freeze them! Wrap each chimichanga tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months.
Q: Can I make chicken chimichangas ahead of time?
A: Absolutely! You can prepare the filling and assemble them ahead of time. Just fry them when you’re ready to serve.
Q: What can I serve with chicken chimichangas?
A: You can serve them with rice, beans, or a salad. They’re also great with sides of tortilla chips and guacamole!
Chicken Chimichangas
Ingredients
Filling
- 2 cups cooked shredded chicken Leftover chicken works great.
- 1 cup shredded cheese (cheddar or a Mexican blend) Choose your favorite cheese.
- 1 cup refried beans For added texture.
- 1 teaspoon ground cumin Adds flavor.
- 1 teaspoon chili powder For spice and flavor.
For Assembly and Cooking
- 8 large flour tortillas Warm them slightly for easier rolling.
- Oil for frying Use enough for deep frying.
- Sour cream and salsa For serving.
Instructions
Preparation
- In a mixing bowl, combine shredded chicken, cheese, refried beans, cumin, and chili powder.
- Warm the tortillas slightly, then fill each with a portion of the chicken mixture.
- Roll them tightly, folding in the sides to form a sealed burrito shape.
Cooking
- Heat oil in a deep skillet over medium heat.
- Fry the chimichangas until golden brown on all sides, about 3-4 minutes per side.
- Drain on paper towels.
Serving
- Serve hot with sour cream and salsa.