Description
These crispy Chicken Chimichangas are loaded with flavorful shredded chicken, cheese, and seasonings, all wrapped in a golden fried tortilla. Perfect for a hearty dinner or a fun family meal, this dish is easy to make and irresistibly delicious. Serve them with your favorite toppings for a complete Tex-Mex experience!
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup shredded Mexican blend cheese
- 1/2 cup salsa or diced tomatoes
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 6 large flour tortillas
- Oil for frying (or brushing, if baking)
- Optional toppings: sour cream, guacamole, pico de gallo, chopped cilantro
Instructions
- Prepare the Filling:
- In a bowl, mix shredded chicken, cheese, salsa, chili powder, cumin, and garlic powder until well combined.
- Assemble the Chimichangas:
- Lay a tortilla flat. Add about 1/3 cup of the chicken mixture to the center. Fold the sides in and roll tightly like a burrito. Repeat for all tortillas.
- Cook the Chimichangas:
- Frying Method: Heat about 1 inch of oil in a skillet over medium heat. Fry each chimichanga seam-side down for 2-3 minutes per side, or until golden and crispy. Drain on paper towels.
- Baking Method: Preheat oven to 400°F (200°C). Place rolled chimichangas on a baking sheet, seam-side down. Brush lightly with oil and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
- Serve:
- Top with sour cream, guacamole, pico de gallo, or your favorite toppings. Serve warm and enjoy!
Notes
- Add black beans or corn to the filling for added texture and flavor.
- For a spicy kick, mix diced jalapeños or hot sauce into the filling.
- These can be frozen before cooking for meal prep. Simply thaw before frying or baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~350 kal
- Sugar: ~2g
- Sodium: ~500mg
- Fat: ~15g
- Carbohydrates: ~25g
- Fiber: ~2g
- Protein: ~20g
- Cholesterol: ~45mg