Description
Delicious crispy chicken chimichangas filled with a creamy cheese mixture and served with fresh toppings.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 4 large flour tortillas (burrito-size)
- Cooking oil, for frying
- Optional toppings: chopped lettuce, diced tomatoes, guacamole, sour cream, salsa
Instructions
- Prepare the Chicken Filling: In a large bowl, combine the shredded chicken with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until the chicken is well-coated with spices.
- Mix the Creamy Base: Add sour cream and salsa to the chicken, stirring to coat everything in a creamy, flavorful mixture. Then fold in the cheddar and Monterey Jack cheeses. The cheese melts into the warm chicken, giving the filling a rich, velvety texture.
- Assemble the Chimichangas: Warm the tortillas slightly so they’re pliable. Place about ½ cup of filling in the center of each tortilla. Fold in the sides and roll it up like a burrito, making sure the ends are tucked in to hold the filling inside.
- Fry Until Crispy: Heat about 1 inch of oil in a deep skillet over medium heat. When the oil is hot, gently place the chimichangas seam-side down into the pan. Fry until golden brown and crispy, about 2–3 minutes per side. Transfer to a paper towel-lined plate to drain.
- Top and Serve: Serve the chimichangas hot with your favorite toppings — shredded lettuce, guacamole, sour cream, salsa, or fresh pico de gallo. The contrast between the crispy shell and the cool, fresh toppings is absolute perfection.
Notes
- For extra flavor, seasoned shredded chicken can be used.
- Be careful not to overcrowd the skillet when frying.
- These can be made ahead of time and frozen before frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg