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Chicken Chimichangas Guide

Chicken Chimichangas Guide: Delicious Flavor

  • Author: Jannet Lisa
  • Total Time: 75 minutes
  • Yield: 8 chimichangas 1x
  • Diet: Vegetarian

Description

Learn how to make delicious homemade chicken chimichangas, a crispy Tex-Mex favorite. This guide provides a step-by-step recipe for creating the flavorful chicken filling and perfectly fried or baked chimichangas, along with serving suggestions.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 packet (1 ounce) taco seasoning
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup chopped cilantro, fresh
  • 8 large flour tortillas (burrito size, about 10–12 inches)
  • Vegetable oil, for frying (about 2-3 cups)
  • Sour cream (optional, for serving)
  • Guacamole (optional, for serving)
  • Salsa (optional, for serving)
  • Shredded cheese (optional, for serving)
  • Hot sauce (optional, for serving)
  • Chopped green onions (optional, for serving)

Instructions

  1. Place chicken breasts in a large pot, cover with water, bring to a boil, then simmer for 15-20 minutes until cooked through. Alternatively, bake at 375°F (190°C) for 20-25 minutes, or use leftover cooked chicken.
  2. Once cool, shred the chicken using two forks.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  4. Add chopped green and red bell peppers to the skillet and cook until slightly softened, about 5-7 minutes.
  5. Add shredded chicken, black beans, corn, diced tomatoes and green chilies, taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir to combine.
  6. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, to allow flavors to meld. Add a splash of chicken broth or water if the mixture seems dry.
  7. Stir in the chopped fresh cilantro.
  8. Taste and adjust seasoning as needed.
  9. Warm the tortillas slightly to make them pliable. Microwave for 15-20 seconds wrapped in a damp paper towel, or warm in a dry skillet for a few seconds per side.
  10. Place about 1/2 to 3/4 cup of the chicken filling in the center of each tortilla.
  11. Fold in the sides of the tortilla over the filling, then tightly roll up from the bottom, seam-side down.
  12. Optional: Secure the seam with toothpicks.
  13. Pour 2-3 inches of vegetable oil into a large pot or deep fryer. Heat oil over medium-high heat to 350-375°F (175-190°C).
  14. Carefully place chimichangas into the hot oil, seam-side down, in batches. Do not overcrowd the pot.
  15. Fry for 2-3 minutes per side, until golden brown and crispy. Flip with tongs.
  16. Remove chimichangas from oil using tongs or a slotted spoon. Place on a wire rack lined with paper towels to drain excess oil.
  17. For baking: Preheat oven to 400°F (200°C).
  18. Lightly grease a baking sheet with cooking spray. Place assembled chimichangas on the sheet, seam-side down.
  19. Brush the tops of the chimichangas with olive oil or melted butter.
  20. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.
  21. Place fried or baked chimichangas on plates.
  22. Top with desired toppings like sour cream, guacamole, salsa, shredded cheese, hot sauce, and green onions.
  23. Serve immediately while hot and crispy.

Notes

  • Warming tortillas is essential to prevent tearing.
  • Do not overfill tortillas to avoid bursting.
  • A deep-fry thermometer ensures accurate oil temperature.
  • Drain fried chimichangas well for crispiness.
  • Baking is a healthier alternative to frying, yielding less crispiness.
  • Customize with your favorite toppings.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Deep Frying or Baking
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1 chimichanga

Keywords: Chicken Chimichangas, Chicken Chimichanga Recipe, How to Make Chicken Chimichangas, Crispy Chicken Chimichangas, Fried Burrito Recipe, Tex-Mex Recipes, Homemade Chimichangas

Find it online: https://recipesoptimal.com/chicken-chimichangas-guide/