Description
Crispy, flavorful Chicken Chimichangas made with shredded chicken, green chiles, refried beans, and melted cheddar cheese wrapped in flour tortillas and fried to golden perfection. Perfectly paired with Mexican crema, guacamole, pico de gallo, shredded lettuce, cilantro, and fresh lime wedges for a delicious Tex-Mex meal in just 35 minutes.
Ingredients
Filling
- 2 cups cooked and shredded chicken
- 1 (4 oz) can diced green chiles
- 1/4 cup green chile sauce
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1 (16 oz) can refried beans
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
Other
- 8 large flour tortillas
- oil (for frying)
- Mexican crema (or sour cream), for serving
- Guacamole (or avocado), for serving
- Pico de Gallo (or diced tomatoes), for serving
- Shredded lettuce, for serving
- Cilantro, for garnish
- Limes, cut into wedges, for serving
Instructions
- Prepare the chicken filling: In a medium sized skillet, combine the cooked shredded chicken, diced green chiles, green chile sauce, cumin, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot and well combined, about 4 minutes.
- Warm the tortillas: Cover the flour tortillas with a damp paper towel and microwave for 30 seconds to make them pliable for folding.
- Assemble the chimichangas: Spread a layer of refried beans down the center of each warmed tortilla. Add a couple tablespoons of the chicken mixture on top of the beans, then sprinkle with shredded cheese. Fold the sides of the tortilla inward and carefully roll it up tightly into a burrito shape. Repeat this process with all tortillas.
- Heat the oil: Pour about 1 inch of oil into a heavy-bottomed skillet and heat over medium-high heat until hot, approximately 350°F (175°C).
- Fry the chimichangas: Carefully place each chimichanga seam side down into the hot oil. Fry for about 1 minute per side, turning until all sides are golden brown and crispy. Use tongs to turn gently and avoid breaking the tortillas.
- Serve: Remove the chimichangas from the oil and drain briefly on paper towels. Serve hot with Mexican crema or sour cream, guacamole, pico de gallo, shredded lettuce, fresh cilantro, and lime wedges for squeezing over.
Notes
- Make sure not to overcrowd the skillet when frying; cook in batches if necessary.
- Use a heavy-bottomed skillet to maintain even oil temperature and crispiness.
- The green chile sauce adds moisture and flavor, but avoid overfilling to prevent sogginess.
- For a lighter version, bake the chimichangas at 400°F (200°C) for 20-25 minutes instead of frying.
- Leftover chimichangas can be refrigerated and reheated in an oven for best texture retention.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
