Easy and crispy chicken chimichangas are a delicious and satisfying Tex-Mex dish perfect for a weeknight meal. They are made with flour tortillas filled with savory chicken, refried beans, cheese, and other fillings. After filling, they are fried until golden brown and crispy. The melted cheese center and the crispy shell create a delightful textural contrast that will surely please everyone.
Chicken Chimichangas Recipe
Ingredients
For the chicken filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup salsa
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Chimichangas:
- Six flour tortillas (large burrito size)
- 1 cup shredded cheddar cheese
- ½ cup vegetable oil for frying
For serving (optional):
- Sour cream
- Guacamole
- Pico de gallo
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened about 5 minutes.
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Add the shredded chicken, black beans, salsa, chili powder, cumin, salt, and pepper to the skillet. Stir to combine and heat through, about 5 minutes.
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Spread a layer of the chicken, filling each tortilla's center. Top with shredded cheese.
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Fold the bottom edge of the tortilla over the filling. Then, fold in the sides. Roll up the tortilla tightly to form a burrito.
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Heat the vegetable oil in a large skillet or Dutch oven over medium heat until hot but not smoking (about 350 degrees Fahrenheit).
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Fry the chimichangas for 2-3 minutes per side or until golden brown and crispy.
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Drain the chimichangas on a paper towel-lined plate.
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Serve immediately with your favorite toppings, such as sour cream, guacamole, and pico de gallo.
Tips
- You can use leftover chicken to make this recipe.
- You can use pinto beans or kidney beans if you don't have black beans.
- Add a diced jalapeno pepper to the chicken filling for a spicier chimichanga.
- You can also bake the chimichangas instead of frying them. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly brush the chimichangas with oil and bake for 20-25 minutes until golden brown and crispy.
- Leftovers can be stored in the refrigerator for up to 3 days.
