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This golden, crispy chicken chimichanga recipe transforms ordinary leftover chicken into a restaurant-worthy meal your family will request again and again. The perfectly seasoned filling wrapped in a tortilla and fried (or baked) to crispy perfection brings authentic Mexican-inspired flavors right to your dinner table without the need for takeout.
I discovered this recipe during a busy weeknight when I needed something quick yet satisfying. My children now request these chimichangas at least twice a month, and they've become our go-to meal when entertaining friends who always ask for the recipe.
Ingredients
- Vegetable oil: Provides the perfect frying medium for that signature crispy exterior
- White onion: Creates a savory base flavor that complements the chicken beautifully
- Minced garlic: Adds essential aromatic depth to the filling
- Chili powder: Brings mild heat and authentic Mexican flavor
- Oregano: Contributes an earthy herbaceous note that balances the spices
- Ground cumin: Delivers warm, smoky undertones essential for authentic taste
- Shredded chicken: The protein star of the dish. Use rotisserie chicken for extra convenience
- Salt and pepper: These basic seasonings are crucial for enhancing all other flavors
- Diced green chilies: Add mild heat and brightness without overpowering
- Flour tortillas: Choose the 8inch size for perfect portion control
- Monterey Jack cheese: Melts beautifully inside creating a creamy texture contrast
Step-by-Step Instructions
- Prepare Your Cooking Method:
- For fried version heat vegetable oil in a large cast iron or heavy bottomed skillet until it reaches about 350°F. The oil should be about 2 inches deep. For baked version preheat your oven to 375°F and prepare a baking sheet with nonstick spray.
- Create The Flavorful Filling:
- Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. Add diced onion and sauté until translucent and slightly softened about 3 minutes. Add minced garlic and dried spices chili powder oregano and cumin. Cook for about 1 minute until intensely fragrant but not burning.
- Incorporate The Chicken:
- Add your shredded chicken to the aromatic spice mixture in the pan. Season generously with salt and pepper ensuring even distribution throughout. Fold in the diced green chilies and continue cooking for about 5 minutes until everything is heated through and flavors have melded together.
- Assemble Your Chimichangas:
- Warm your flour tortillas in the microwave for about 15 seconds to make them pliable. Place approximately half cup of the seasoned chicken mixture in the center of each tortilla. Top with 3 tablespoons of shredded Monterey Jack cheese. Fold the sides over the filling then fold the bottom up and continue rolling to form a secure package.
- Cook To Crispy Perfection:
- For fried version carefully lower each chimichanga seam side down into the hot oil using tongs. Fry until golden brown on all sides about 1 to 2 minutes total. For baked version place seam side down on your prepared baking sheet spray tops lightly with cooking spray and bake for 20 to 30 minutes until golden and crisp.
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My absolute favorite part of this recipe is the moment the spices hit the hot oil and fill my kitchen with their intoxicating aroma. It immediately transports me to my favorite Mexican restaurant and signals to everyone in the house that something special is coming to the dinner table.
Make-Ahead Options
The chicken filling can be prepared up to two days in advance and stored in an airtight container in the refrigerator. This makes weeknight assembly incredibly quick. You can even fully assemble the chimichangas and refrigerate them covered for up to 24 hours before cooking. Just add a few extra minutes to your cooking time if starting from cold. This has saved me countless times when entertaining or during particularly hectic weeks.
Perfect Toppings
While these chimichangas are delicious on their own, they reach their full potential when adorned with complementary toppings. Fresh guacamole adds creamy richness, while pico de gallo contributes brightness and acidity. A dollop of sour cream cools any spice, and chopped cilantro brings a fresh herbal note. For heat lovers, a few dashes of your favorite hot sauce or pickled jalapeños adds wonderful dimension. I typically serve all toppings in small bowls allowing everyone to customize their plates.
The History Behind Chimichangas
Despite their popularity in Mexican-American cuisine, chimichangas are said to have been invented accidentally in Arizona when a burrito was accidentally dropped into a deep fryer. Whether this origin story is true or not, the chimichanga has become a beloved staple in Tex-Mex cuisine. Traditional Mexican cooking rarely includes deep-fried tortillas wrapped around fillings, making the chimichanga a true Mexican-American fusion creation. I appreciate sharing this bit of culinary history with my family as we enjoy this delicious cultural crossover.
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This recipe is guaranteed to satisfy your cravings for bold Mexican flavors in no time flat. Try it and see for yourself!
Frequently Asked Questions
- → How do I prevent my chimichangas from opening during frying?
Ensure the tortillas are warm and tightly folded around the filling. Hold the chimichangas with tongs while frying, seam side down, to keep them from opening.
- → Can I bake chimichangas instead of frying?
Yes, preheat the oven to 375°F, place the wrapped chimichangas seam side down on a greased baking sheet, spray with nonstick spray, and bake for 20-30 minutes until golden brown.
- → What toppings go well with chimichangas?
Serve chimichangas with salsa, guacamole, sour cream, pico de gallo, shredded lettuce, or any additional toppings of your choice.
- → Can I use store-bought rotisserie chicken for the filling?
Absolutely! Shredding store-bought rotisserie chicken saves time and works perfectly for this recipe.
- → How can I make my chimichangas spicier?
Add diced jalapeños, use a hotter variety of chili powder, or include some crushed red pepper flakes in the filling for an extra kick.