Chimichangas are these super tasty fried burritos that come from Mexican cooking but now you can find them almost everywere. Its basically a big flour toritilla wrapped around meat, beans, cheese or other fillings then fried until its all crunchy and golden. That crispy outside and warm cheese inside are what makes them so addicting and you can switch up what you fill them with so you dont get bored.
Chicken chimichangas are probly the most popular cause chicken is easy to get and goes with lots of flavors. You grab a soft tortilla, pile in cooked chicken thats been shredded, cheese, beans and spices like cumin and chili powder then roll em up tight and fry. When theyre done you get that crackle sound when you bite in and a yummy chicken-cheese mix inside. Its good for dinner or a big snack and its one of the best comfort foods youll find.
Theyre on tons of American-Mexican restaurant menus and people cooks them at home too. Youll see them on Tex-Mex menus since theyre easy to make and you can try new fillings everytime. You can top them with salsa, sour cream or guacamole on top or on the side. That way each chimichanga is just how you like it.
In this article were gonna go over what chicken chimichangas really are, what youll need to make them, and steps to cook the perfect ones at home. Ill share tips for frying or baking, ideas for fillings, and ways to serve them. Lets start this crunchy and cheesy adventure.
What are Chicken Chimichangas?
Chicken chimichangas are just a type of the classic chimichanga, which is a deep fried burrito filled with all sorts of tasty things. The main thing that set chimichangas apart from regular burritos is how you cook them: burritos are soft and folded, but chimichangas get fried until theyre golden and crunchy. The hot oil makes the outside crisp while the inside stays juicy and full of flavor.
Its hard to pin down exactly where chimichangas began, but most folks think it started in the Southwest USA, probly Arizona near the Mexican border. Over time these fried burritos have became a Tex-Mex star mixes Mexican and American tastes. People often serve them at parties or family get-togethers cause they bring a fun and tasty snack everyone loves.
Ingredients Required for Chicken Chimichangas
To make chicken chimichangas youll need these main things:
- Flour tortillas: Big ones work best so they dont rip when rolling.
- Cooked chicken: Shredded or diced; rotisserie chicken is great.
- Cheese: Cheddar, Monterey Jack or queso for that gooey melt.
- Beans: Refried beans or black beans for some texture.
- Spices: Cumin and chili powder to boost the taste.
- Extra fillings: Peppers, onions, corn or jalapeños if you want more zing.
For dipping or topping, add sour cream, guacamole, salsa or even enchilada sauce. Dont be shy to mix different sauces till you find your fav combo.
Equipment Needed
Here are the basic kitchen tools you’ll need:
- Frying pan or deep fryer: To get that golden crust.
- Spatula and tongs: For flipping and pulling out hot chimichangas.
- Mixing bowl: To mix your filling ingredients.
- Measuring cups and spoons: So you dont over or under-season.
- Paper towels: To soak up extra oil after frying.
Detailed Chicken Chimichangas Recipe
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup refried beans
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt, to taste
- 6 large flour tortillas
- 1–2 cups oil (for frying)
- Optional toppings: sour cream, guacamole, salsa
Directions
Prepare the Filling
In a mixing bowl stir together chicken, beans, cumin, chili powder and salt. If you want extra veggies or spice, add diced peppers, onions or jalapeños. Mix until everything is coated.
Assemble the Chimichangas
Lay a tortilla flat. Spoon about ¼ of the filling in the center, leaving space at the edges. Fold the sides in and roll from bottom to top so the seam is on the bottom. This helps keep it closed when frying. Repeat with the rest.
Fry Them Up
Heat oil in a frying pan or deep fryer over medium-high heat. Test by dropping a small piece of tortilla edge—if it bubbles right away, its ready. Carefully place chimichangas seam-down and fry 3–4 minutes each side till golden. Use tongs to flip so they cook even. Drain on paper towels.
Serving Suggestions
Serve hot with Mexican rice or a salad. Top with sour cream, guac or salsa and sprinkle some cilantro. Eat em while theyre nice and crispy!
Tips and Advice for Perfect Chicken Chimichangas
- Keep oil temp steady so they dont soak up too much grease.
- If you want less fat, bake at 400°F for 20–25 mins, flipping once.
- Dont overfill or theyll burst open in the oil.
- Store leftovers in an airtight container and reheat in the oven so they stay crunchy.
Variations of Chicken Chimichangas
- Vegetarian: Swap chicken for cooked veggies and extra beans.
- Spicy chipotle: Add chopped chipotle peppers or chipotle sauce.
- Spinach & cheese: Mix fresh spinach and more cheese for creaminess.
- Different sauces: Try queso dip, enchilada sauce or a hot aioli.
Health Considerations
- Nutrition: High in protein but also high in calories; balance with veggies.
- Healthier swaps: Use whole wheat tortillas and low-fat cheese.
- Portion tips: Make smaller chimis or pair them with a big salad.
Popular Side Dishes to Serve with Chicken Chimichangas
- Traditional: Mexican rice, refried beans, or street corn salad.
- Dips: Guacamole, sour cream, pico de gallo or queso.
- Starters: Tortilla chips, queso fundido or a light soup.
FAQs
Q1: Whats the difference between a chimichanga and a burrito?
A chimichanga is a fried burrito with a crispy shell, while a burrito stays soft and un-fried.
Q2: Can I bake them instead of frying?
Yes you can brush with oil and bake at 400°F for 20–25 mins for a lighter version.
Q3: What chicken is best?
Shredded rotisserie chicken, grilled or leftover chicken all work fine.
Q4: Can I prep in advance?
Totally. Assemble and store in fridge or freezer, then fry or bake when youre ready.
Q5: What toppings go best?
Popular picks are sour cream, guac, salsa and fresh cilantro.
Q6: Can I freeze chimichangas?
Yes—freeze uncooked chimis on a tray, then transfer to a bag. Fry or bake from frozen.
Conclusion
Chicken chimichangas are a crunchy and tasty treat thats perfect for meals or snacks. Theyre super flexible so you can add your fav fillings and sauces. Gather your ingredients, follow the easy steps, and share these delicious bites with family and friends. Your house will smell mouthwatering in no time!
Chicken Chimichangas
Equipment
- 1 large mixing bowl
- 1 skillet or frying pan
- 1 spoon or spatula
- 1 deep fryer or heavy pot
- 1 paper towels
- 1 aluminum foil (optional)
- 1 tongs
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup refried beans
- 1 cup shredded cheese (cheddar or a mix)
- ½ cup diced onion
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- to taste salt and pepper
- 4 large flour tortillas
- vegetable oil (for frying)
- salsa (for serving, optional)
- guacamole (for serving, optional)
- sour cream (for serving, optional)
Instructions
- In a large mixing bowl, combine the cooked, shredded chicken, refried beans, shredded cheese, diced onion, ground cumin, chili powder, salt, and pepper. Mix until well combined.
- Place tortillas on a flat surface. Spoon an equal amount of the chicken filling into the center of each tortilla.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a burrito shape.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
- Carefully place the chimichangas in the hot oil, seam side down. Fry until golden brown, about 3-4 minutes on each side.
- Remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.
- Allow them to cool slightly before serving. Serve with salsa, guacamole, or sour cream if desired.
- You can customize the filling by adding other ingredients like bell peppers or corn.
- For a healthier version, consider baking the chimichangas instead of frying them. Brush with a little oil and bake at 400°F (200°C) for about 20 minutes or until golden brown.
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