Description
These crispy, golden chicken chimichangas are packed with a flavorful blend of shredded chicken, sautéed onions, spices, and melted cheeses, wrapped in warm flour tortillas and pan-fried to perfection. Served with guacamole, sour cream, salsa, and fresh cilantro, this dish is a delicious twist on classic Mexican flavors that’s perfect for a satisfying meal.
Ingredients
Scale
For the Filling:
- 2 cups shredded chicken (rotisserie or homemade)
- 1 small sweet onion, diced
- 1 tbsp avocado oil, plus more for frying
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp paprika
- Salt and pepper, to taste
- ¼ cup salsa verde
- 1 cup Monterey Jack cheese, shredded
- ½ cup Oaxaca cheese, shredded
- 1 tbsp fresh lime juice
For Assembly:
- 4 large flour tortillas (burrito size)
- 1 cup refried beans
For Garnish:
- Guacamole
- Sour cream
- Salsa
- Fresh cilantro, chopped
Instructions
- Cook the Filling: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add diced onion and sauté until softened and translucent. Add shredded chicken, chili powder, ground cumin, paprika, salt, and pepper. Stir well and cook together until heated through and flavors blend, about 3-4 minutes.
- Mix in Salsa and Cheese: Transfer the chicken mixture to a bowl. Add ¼ cup salsa verde, 1 cup shredded Monterey Jack cheese, and ½ cup shredded Oaxaca cheese. Stir gently until the cheese begins to melt into the warm mixture. Add 1 tablespoon fresh lime juice and mix well for bright flavor.
- Assemble the Chimichangas: Lay a large flour tortilla flat on a clean surface. Spread ¼ cup refried beans in the center of the tortilla, then spoon about one-quarter of the chicken and cheese mixture on top of the beans. Fold in the sides of the tortilla and tightly roll it up to fully enclose the filling.
- Pan Fry the Chimichangas: Heat a thin layer of avocado oil in a skillet over medium heat. Once hot, place each chimichanga seam-side down to seal and prevent unrolling. Fry for 2-3 minutes on each side, carefully turning to brown all sides evenly until crispy and golden. Add more oil between batches as needed to maintain a shallow frying environment.
- Serve: Serve the chimichangas hot, garnished with guacamole, sour cream, salsa, and freshly chopped cilantro for a flavorful and colorful finishing touch.
Notes
- Use rotisserie chicken for a quicker prep or make your own shredded chicken ahead of time.
- Heating the cheese mixture slightly helps it melt and hold the filling together.
- Be careful when frying; maintain medium heat to avoid burning the tortillas.
- For a lighter version, bake the chimichangas in the oven at 400°F for about 15-20 minutes instead of frying.
- Adjust spice levels by adding more or less chili powder depending on your preference.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 75mg
