Delicious Chicken Chimichangas

$- 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn kernels, fresh or frozen - 1 cup shredded cheese (cheddar or Mexican blend) - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - Salt and pepper to taste - 4 large flour tortillas - Oil, for frying - Optional toppings: guacamole, sour cream, salsa, fresh cilantro Gathering the right ingredients is key to making delicious chicken chimichangas. Start with cooked chicken; shred it for even mixing. Black beans add protein and fiber, while corn brings sweetness and color. Choose a good cheese blend to melt nicely inside. For spices, cumin and chili powder give warmth and depth. Garlic powder adds a lovely aroma, while salt and pepper enhance all flavors. Don’t forget the tortillas. Large flour tortillas wrap perfectly around the tasty filling. Finally, oil is essential for frying. You want the chimichangas to be crispy and golden brown. Optional toppings like guacamole, sour cream, salsa, and cilantro add freshness and flavor. Enjoy these tasty treats! {{ingredient_image_1}} To make the filling, start by gathering your ingredients. In a large mixing bowl, combine the following: - 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn kernels, fresh or frozen - 1 cup shredded cheese (cheddar or Mexican blend) - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - Salt and pepper to taste Mix all these ingredients well. This blend of flavors makes a tasty filling that everyone will love. Now, let's assemble those chimichangas. Lay a tortilla flat on a clean surface. Place about 1 cup of the chicken mixture in the center. Next, fold the sides of the tortilla over the filling. Then, roll it up tightly from the bottom to the top. Repeat this with all the tortillas and filling until finished. Next, heat oil in a skillet over medium heat. Aim for about 350°F or 175°C. Use enough oil to cover the bottom of the pan, around 1-2 inches deep. Carefully place the rolled chimichangas seam-side down in the hot oil, a few at a time. Don't overcrowd the pan. Fry them until they are golden brown on all sides. This will take about 3-4 minutes per side. Once done, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Now, your delicious chicken chimichangas are ready to serve! To make the best chicken chimichangas, oil temperature is key. Heat your oil to around 350°F (175°C). Use a thermometer to check the heat. If the oil is too cool, the chimichangas will absorb too much oil and become soggy. If it’s too hot, they will burn. Avoid overcrowding your pan. Fry only a few chimichangas at a time. This helps keep the oil hot and gives them a nice golden color. If you add too many, they can stick together and won’t fry evenly. The right toppings can make your chimichangas shine. I love adding guacamole, sour cream, and fresh salsa. Fresh cilantro adds a nice touch, too. These toppings bring freshness and flavor to each bite. For a complete meal, serve your chimichangas with a side of rice or a simple salad. The rice soaks up any extra sauce, making every bite delicious. Want to spice things up? Add diced jalapeños or a splash of hot sauce to the chicken mix. This adds heat and makes the dish more exciting. You can also add more veggies, like bell peppers or spinach. Just chop them finely and mix them in with the chicken. This makes the dish healthier and adds color. Pro Tips Use Leftover Chicken: This recipe is perfect for utilizing leftover rotisserie chicken or any cooked chicken you have on hand, saving both time and reducing waste. Fry at the Right Temperature: Ensure the oil is heated to 350°F (175°C) before frying. If the oil is too cold, the chimichangas will absorb more oil and become greasy. Experiment with Fillings: Feel free to customize the filling by adding ingredients like diced bell peppers, onions, or different types of beans to suit your taste. Serve Immediately: Chimichangas are best served hot and fresh. Enjoy them right after frying for the crispiest texture! {{image_2}} You can make great vegetarian chimichangas by swapping chicken with beans or veggies. Use black beans, pinto beans, or refried beans for protein. Add bell peppers, zucchini, or even spinach for color and flavor. This keeps the dish tasty and filling. You can also mix in some cheese for creaminess. Try different veggies based on what you like or have at home. The result will be a fresh, healthy twist on the classic chimichanga. If you want a healthier option, try baked chimichangas. Instead of frying, brush the rolled chimichangas with oil and place them on a baking sheet. Bake them at 425°F (220°C) for about 20 minutes. This method cuts down on oil and makes the chimichangas crispy without frying. You still get that golden brown look and delicious taste. Plus, it’s easier to clean up after a bake! To make your chimichangas even tastier, think about adding different cheeses or spices. Try Monterey Jack cheese for a creamy flavor or pepper jack for some heat. You can also play with spices like smoked paprika or oregano. Adding a pinch of cayenne pepper can give your dish a nice kick. Mixing these flavors keeps every bite exciting and unique. Don’t be afraid to experiment and create your favorite version! To keep your chicken chimichangas fresh, follow these tips: - Allow chimichangas to cool to room temperature. - Wrap each chimichanga tightly in plastic wrap. - Place wrapped chimichangas in an airtight container. - Store in the fridge for up to three days. - For longer storage, consider freezing. To reheat your chimichangas, follow these steps for the best taste: - Preheat the oven to 350°F (175°C). - Remove chimichangas from the fridge. - Unwrap them from plastic and place on a baking sheet. - Heat for 15-20 minutes, or until hot. - You can also use an air fryer. Set it to 350°F (175°C) and heat for about 8-10 minutes. This keeps them crispy. If you want to freeze chimichangas, here’s how: 1. Let the chimichangas cool completely. 2. Wrap each one tightly in plastic wrap. 3. Place wrapped chimichangas in a freezer-safe bag or container. 4. Label the bag with the date. 5. Store in the freezer for up to three months. 6. When ready to eat, thaw in the fridge overnight before reheating. Following these storage tips helps you enjoy your delicious chicken chimichangas later! Yes, you can use corn tortillas. They are gluten-free and add flavor. However, they can break more easily. Flour tortillas are soft and hold the filling better. If you prefer a crispier bite, corn tortillas work well. Just be gentle when rolling them. To prepare chimichangas in advance, follow these steps: 1. Make the filling and let it cool. 2. Assemble the chimichangas but do not fry them. 3. Store them in an airtight container in the fridge for up to 24 hours. 4. When ready, heat oil and fry them until golden brown. This method saves time and lets you enjoy a quick meal later. Each serving of chicken chimichangas contains roughly: - Calories: 450 - Protein: 30g - Carbohydrates: 40g - Fat: 20g - Fiber: 8g These values can change based on toppings and cooking methods. Enjoy them as part of a balanced meal! In this blog post, I shared a delicious recipe for chicken chimichangas. You learned about the main ingredients, spices, and how to assemble and fry them. I also provided tips for perfect frying and ideas for customization. Remember, chimichangas can be made with different fillings, and you can store leftovers easily. Enjoy making these tasty treats for your next meal. Experiment with toppings and spices to find your favorite flavor. Happy cooking!$

Delicious Chicken Chimichangas

Crispy and flavorful chicken-filled tortillas, perfect for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 cup shredded cheese (cheddar or Mexican blend)
1 teaspoon cumin
1 teaspoon chili powder
0.5 teaspoon garlic powder
to taste salt and pepper
4 large flour tortillas
as needed oil, for frying
as desired optional toppings: guacamole, sour cream, salsa, fresh cilantro

Instructions

In a large mixing bowl, combine the shredded chicken, black beans, corn, cheese, cumin, chili powder, garlic powder, salt, and pepper. Mix well until all ingredients are fully combined.
Lay a tortilla flat on a clean surface. Place about 1 cup of the chicken mixture in the center of the tortilla.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top to create a chimichanga. Repeat with the remaining tortillas and filling.
In a deep skillet or frying pan, heat oil over medium heat (about 350°F or 175°C). Use enough oil to cover the bottom of the pan (around 1-2 inches deep).
Carefully place the rolled chimichangas seam-side down in the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry until golden brown on all sides, about 3-4 minutes per side.
Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve hot, garnished with your choice of guacamole, sour cream, salsa, and fresh cilantro.

Notes

Feel free to customize with your favorite toppings.

Keyword chicken, chimichangas, fried tortillas, Mexican food