Description
Chicken Chimichangas are crispy, flavorful Mexican-inspired burritos filled with a savory mixture of shredded chicken, refried beans, tomato sauce, salsa, and Mexican cheese, then pan-fried to golden perfection for a delicious and satisfying meal.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 tablespoon chopped garlic
- 1/2 cup tomato sauce
- 1/2 cup salsa
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 16 ounce can refried beans
- 4 cups cooked shredded or diced chicken
Assembly
- 6 burrito size flour tortillas
- 3 cups shredded Mexican blend cheese
For Frying
- Canola or vegetable oil for frying
Instructions
- Prepare the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 cup diced onion and cook for 3-4 minutes until softened. Add 1 tablespoon chopped garlic and sauté for another minute until fragrant.
- Add sauces and seasonings: Pour in 1/2 cup tomato sauce and 1/2 cup salsa, stirring to combine. Add 1 teaspoon kosher salt, fresh black pepper to taste, 1/2 tablespoon chili powder, and 1 teaspoon cumin. Stir well to blend the flavors.
- Incorporate beans and chicken: Stir in the 16-ounce can of refried beans until the mixture is smooth. Fold in 4 cups of cooked shredded or diced chicken, mixing thoroughly. Taste the filling and adjust seasonings if necessary. Allow the filling to cool slightly.
- Assemble chimichangas: Lay one burrito-size flour tortilla flat on a board. Spread about 3/4 cup of the filling across the center of the tortilla. Top with 1/2 cup shredded Mexican blend cheese. Fold the bottom edge of the tortilla up over the filling, tucking it in as you roll. Fold both sides of the tortilla inward and complete the roll with the seam side down. Repeat this process to make a total of 6 chimichangas.
- Fry chimichangas: Heat enough canola or vegetable oil in a large skillet over medium heat to cover about half the height of the chimichangas. Once the oil is hot (around 350°F), carefully place the chimichangas seam side down and fry until golden brown and crisp on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
Notes
- Use cooked shredded chicken from rotisserie or homemade for convenience.
- To reduce oil absorption, drain excess oil with paper towels immediately after frying.
- For a healthier option, try baking the rolled chimichangas at 400 degrees Fahrenheit for 20 minutes, flipping halfway through.
- Adjust seasoning of the filling after combining for best flavor.
- Use fresh salsa for a brighter flavor or canned salsa for convenience.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
