This crispy chicken chimichanga is a tasty treat, wrapped in a crunchy shell and filled with tender chicken and cheesy goodness. It’s perfect for lunch or dinner!
Honestly, biting into that golden crunch makes me smile every time. Pair it with some salsa or guacamole, and you’ve got a fiesta on your plate! 🎉
I love how easy these are to make at home. Just fill, roll, and fry—simple steps lead to a delicious meal that everyone enjoys!
Key Ingredients & Substitutions
Cooked Shredded Chicken: You can’t go wrong with rotisserie chicken for ease and flavor. If you want to keep it lighter, shredded turkey works too, or opt for plant-based chicken for a vegetarian version.
Cheese: Cheddar adds great flavor, but feel free to mix it up! A Mexican cheese blend, Monterey Jack, or even Pepper Jack for some heat, can make a tasty substitute.
Onions: Yellow onions are the go-to for sweetness, but if you need a milder flavor, try green onions or even shallots.
Tortillas: Flour tortillas are traditional, but corn tortillas will give a different texture and flavor. However, be sure to warm them first to prevent cracking.
How Do You Get the Perfectly Crispy Chimichanga?
Frying can be a bit tricky, but here’s how to ensure they are crispy and delicious:
- Make sure your oil is hot enough—about 350°F (175°C) is ideal. A kitchen thermometer can help, or you can drop a small piece of tortilla in. If it sizzles, you’re good to go!
- Don’t overcrowd the pan while frying. Fry in batches if necessary to maintain the oil temperature.
- After frying, let the chimichangas rest on paper towels. This will absorb excess oil, keeping them crunchy.
Enjoy perfecting your crispy chicken chimichangas, and don’t forget to play around with garnishes and dips for added flavor!”
How to Make Crispy Chicken Chimichanga
Ingredients You’ll Need:
Filling:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup shredded cheddar cheese (or a Mexican cheese blend)
- 1/2 cup finely chopped onions
- 1/2 cup diced tomatoes (plus extra for garnish)
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and black pepper to taste
For the Chimichanga:
- 4 large flour tortillas
- 1 cup vegetable oil (for frying)
For Serving:
- 1 cup shredded lettuce
- Sour cream for drizzling
- Salsa or hot sauce for serving
- 1 lime, cut into wedges
How Much Time Will You Need?
This scrumptious recipe will take about 15 minutes for preparation and around 10 minutes for cooking, making a total of about 25 minutes from start to finish. You’ll be enjoying these crispy delights in no time!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, put in the cooked shredded chicken, shredded cheese, chopped onions, diced tomatoes, cilantro, cumin, chili powder, garlic powder, salt, and pepper. Mix everything together until well combined. This flavorful filling is what makes the chimichanga shine!
2. Fill the Tortillas:
Take out a flour tortilla and lay it flat on a clean surface. Spoon about a quarter of the chicken mixture into the center of the tortilla. You want to have enough filling for a delicious bite without overstuffing!
3. Roll the Chimichangas:
Start by folding the sides of the tortilla in toward the center. Then, roll it tightly from one end to the other to completely seal the filling inside. Repeat this process with the remaining tortillas and chicken mixture.
4. Heat the Oil:
In a deep skillet or frying pan, pour the vegetable oil and heat it over medium-high heat until hot but not smoking. You can test the oil’s readiness by carefully dropping a small piece of tortilla into it—if it sizzles, you are ready to fry!
5. Fry the Chimichangas:
Gently place the rolled chimichangas seam-side down in the hot oil. Fry them for about 2-3 minutes on each side, or until they are golden brown and crispy. Work in batches if you have to, so the oil temperature stays steady!
6. Drain the Oil:
Using tongs, move the fried chimichangas onto a plate lined with paper towels to allow any excess oil to drain off. This will help keep them from getting soggy.
7. Prepare for Serving:
Plate your crispy chimichangas and drizzle some sour cream generously on top. Add a bed of shredded lettuce and sprinkle fresh diced tomatoes or pico de gallo for that vibrant look.
8. Garnish and Enjoy:
Finish off with a sprinkle of chopped cilantro and a wedge of lime on the side. These little touches make all the difference!
9. Serve Immediately:
Enjoy your crispy chicken chimichangas with a side of salsa or hot sauce for dipping. Every bite is sure to be a burst of flavor!
Now, dig in and relish the crunch of the crispy exterior combined with the savory chicken and melted cheese inside. Happy cooking!
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover roasted chicken, rotisserie chicken, or even turkey works great. Just make sure it’s shredded and ready to go!
What Oil Should I Use for Frying?
Vegetable oil is an excellent choice because it has a high smoke point, but you can also use canola oil or peanut oil. Avoid using olive oil, as it has a lower smoke point and can burn easily.
How Do I Keep the Chimichangas from Getting Soggy?
The key to crispy chimichangas is frying them at the right temperature. Ensure your oil is hot enough before adding them in. Also, draining them on paper towels after frying will help remove excess oil.
Can I Make Them in Advance?
Yes! You can prepare the filling and fill the chimichangas ahead of time. Store them wrapped in plastic wrap in the fridge for up to 24 hours before frying. Just make sure they are still chilled when you fry them for the best results!
