Easy Chicken Chimichangas
The word “chimichangas” always brings back memories of all the times we went to Mexican Town in Detroit and all the great margaritas I had there! This inspired me to make some chimichangas myself. It’s one of my favorite dishes, along with enchiladas. When looking at all the ingredients, you might think that they’re quite a lot of work to make. But if you think about it, all you have to do is make the filling, fill them and fold them, then fry them. Another thing to keep in mind is that chimichangas make for an awesome freezer meal, therefore you could make these in advance and save yourself the hassle on busy weeknights! These tasty fried burritos make for a great snack, a great party food, great appetizer, and a great lunch or dinner.
Chimichangas
Seasoning – I used chili powder, garlic powder, and cayenne pepper! Flour – all purpose flour which is used to thicken the filling a bit. Cornstarch could be used instead. Vegetable Oil – Substitute a light oil like canola. We need this to fry the chimichangas in. Chicken Breast – I used boneless, skinless, cut in cubes. Onion And Garlic – Essential flavor enhancers for the filling. Jalapeños – Seeded and minced, for a little heat. Chicken Broth – I always opt for low sodium to control the salt levels. Red Wine Vinegar – White wine vinegar can be used instead. Beans – I used a 15-ounce can of pinto beans, drained and rinsed. Lime Juice – I recommend using fresh lime juice for this one! Cilantro – Chopped fresh cilantro. Tortillas – Flour tortillas, steamed. Cheese – I used shredded pepper jack cheese.
Serving
Lettuce – Shredded iceberg lettuce for serving. Salsa – Use your favorite, or make your own using my salsa recipe! Sour Cream – For topping the chimichangas! Tomatoes – Seeded and diced tomatoes.
Prep
Cook
What Are Chimichangas?
A chimichanga is essentially a deep-fried burrito! Most common in Tex-Mex and other Southwestern U.S. cuisines, this fried burrito is typically filled with rice, cheese, beans and meat.
Can I Bake These Chimichangas?
You can! Here’s how: Preheat Oven to 425°F and line a baking sheet with parchment paper. Brush each chimichanga with melted butter, and bake for about 15 minutes, or until golden brown.
What Else Can I Add To My Chimichanga?
Feel free to add or remove any of the ingredients listed above to make these to your liking. Play around with your favorite seasoning, mix up the protein, add some rice into the mix, the world is your oyster! Or in this case.. chimichanga.
Can I Make These In Advance?
Absolutely! Follow the steps up until frying, then wrap them in aluminum foil and seal in a plastic bag in the freezer – this will keep them moist! Thaw uncooked chimichangas in the bag in the refrigerator before frying. Scroll down to the freezing section for more info.
How To Serve
As noted, I served these on a plate of fresh shredded iceberg lettuce with diced tomatoes for a little freshness and added crunch. I always top these off with a dollop of sour cream and salsa, but again – the choice is yours!
Storing Leftover Chimichangas
To keep your chimichangas crisp, drain as much oil as you can from them! Store them in an airtight container on a paper towel to help soak up any excess oil that could potentially make them soggy. Leftovers will keep for 2-3 days stored in the fridge in an airtight container. Note: Do not place them in the refrigerator before they are completely cooled, because the condensation will make them soggy!
Freezing
If you want to go ahead and make these chimichangas and freeze your leftovers, you can! Let them cool completely, then wrap individually in a layer of plastic wrap and foil or in a sealable freezer bag and store in the freezer for up to 4 months.
More Delicious Mexican Recipes To Try
Pollo Asado (Chicken Asado) Birria Tacos Instant Pot Chicken Tinga Carne Asada Easy Chicken Fajitas Magic Flan Cake (Chocoflan) Barbacoa Pork Carnitas Tex Mex Chilaquiles Beef Empanadas
