Description
Delicious and crispy Chimichangas filled with a flavorful chicken and bean mixture, seasoned with spices and fresh cilantro, then deep-fried to golden perfection. Served topped with lettuce, salsa, sour cream, and tomatoes for a satisfying Tex-Mex meal.
Ingredients
Scale
Chicken Filling
- 1 tablespoon vegetable oil
- 1 pound chicken breast (boneless, skinless, cut in cubes)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium jalapeno (seeded and chopped)
- ½ tablespoon chili powder
- ½ teaspoon cayenne pepper
- ½ tablespoon garlic powder
- ½ tablespoon all-purpose flour
- 1 ½ cups chicken broth (plus extra if necessary)
- 2 tablespoon red wine vinegar
- 15 ounce pinto beans (drained and rinsed, 1 can)
- 2 tablespoon lime juice (freshly squeezed)
- ¼ cup fresh cilantro (chopped)
Chimichangas and Toppings
- ½ cup vegetable oil (or more if needed for frying)
- 12 large flour tortillas (warmed)
- 1½ cups Monterey Jack cheese (shredded)
- 1 cup iceberg lettuce (chopped)
- ½ cup salsa
- ½ cup sour cream
- ½ cup tomatoes (diced)
Instructions
- Cook Chicken and Vegetables: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook until no longer pink and beginning to brown, about 5 to 7 minutes. Add chopped onions, minced garlic, and seeded chopped jalapeno. Cook for another 3 to 4 minutes until the onions soften.
- Add Spices and Simmer: Sprinkle chili powder, cayenne pepper, garlic powder, and flour over the chicken mixture. Toss everything together to coat chicken fully with spices. Cook for 2 to 3 minutes, stirring frequently. Deglaze the skillet with chicken broth and red wine vinegar, scraping the bottom. Stir well, reduce heat to medium-low, and simmer for 10 minutes until most liquid evaporates.
- Finish Filling: Stir in drained pinto beans, fresh lime juice, and half of the chopped cilantro. Cook for another 3 minutes until beans are heated through. Remove from heat.
- Prepare Oil and Tortillas: In a large, deep skillet, heat about ½ inch vegetable oil to 325°F. Warm flour tortillas in the microwave for a few seconds to make them pliable for rolling.
- Fill and Roll Chimichangas: Place ¾ cup of chicken and bean filling in the center of each warm tortilla along with 2 tablespoons shredded Monterey Jack cheese. Fold the edges in and roll tightly to secure the filling inside. Repeat with remaining tortillas and filling.
- Fry Chimichangas: Carefully lower rolled chimichangas into the hot oil. Fry for 2 minutes on each side until golden brown and crispy. Work in batches of about 4 to avoid overcrowding. Remove with a slotted spoon and drain on a wire rack to keep crispy.
- Serve and Garnish: On serving plates, arrange shredded lettuce and top with a spoonful of salsa. Place fried chimichangas on top, then add a dollop of sour cream and additional salsa. Sprinkle diced tomatoes and the remaining cilantro on top. Serve immediately while hot and crispy.
Notes
- Use large burrito-sized flour tortillas to make rolling easier; warming them prevents tearing.
- If the chicken mixture is too wet, use a slotted spoon to remove excess liquid to keep chimichangas crisp.
- Substitute shredded beef, pork, or rotisserie chicken for variety, but avoid overstuffing to prevent breaking during frying.
- You can assemble chimichangas ahead of time and freeze them. Thaw in the refrigerator before frying as usual.
- Maintain the frying oil temperature around 325°F (160°C) to avoid greasy or burnt chimichangas.
- For a healthier alternative, brush assembled chimichangas with melted butter and bake at 425°F (220°C) for 15 to 20 minutes until golden and crisp.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 85 mg
