It is 6pm. You are tired. Dinner needs to happen fast.
These golden Chicken Chimichangas are your secret weapon for a happy family. They bring the excitement of a restaurant right to your kitchen table. You will love how simple and satisfying they are to make.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy weeknight dinners. It uses simple ingredients you likely already have in your pantry. Your kids will love the crunchy shell and the gooey cheese inside.
It is incredibly fast. You can have a hot meal ready in under 40 minutes. Even beginner cooks can master the rolling and frying technique with ease.
Easy Cooking Steps
Making these is much easier than it looks. You simply mix the filling and roll them up like burritos. A quick fry in the pan creates that perfect golden crunch you crave.
If you have never fried anything before, do not worry. This method is very forgiving and straightforward. You will feel like a pro in no time.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients that pack a lot of flavor.
- 3 cups cooked shredded chicken
- 1 cup refried beans
- 2 cups shredded Monterey Jack cheese, divided
- 1/2 cup salsa
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 6 large (10-inch) flour tortillas
- 2 cups vegetable oil for frying
- Optional: Sour cream, guacamole, and fresh cilantro for garnish
Step-by-Step
- In a large mixing bowl, combine the shredded chicken, refried beans, salsa, 1 cup of the shredded cheese, cumin, chili powder, garlic powder, and salt until the filling is thoroughly incorporated.
- Warm the flour tortillas in the microwave for 30 seconds to ensure they are pliable and resist tearing.
- Place approximately 1/2 cup of the chicken filling in the center of each tortilla and top with a portion of the remaining shredded cheese.
- Fold the left and right sides of the tortilla inward over the filling, then roll tightly from the bottom to the top to form a secure, sealed burrito shape.
- Heat the vegetable oil in a deep, heavy-bottomed skillet to 365°F (185°C).
- Carefully place the chimichangas into the hot oil seam-side down to seal the fold, and fry for 2 to 3 minutes per side until the shell is golden brown and crispy.
- Transfer the fried chimichangas to a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately while hot, garnished with sour cream, guacamole, and fresh cilantro.
Best Ways to Enjoy It
Serve these warm with a big dollop of cool sour cream. Add some fresh guacamole and a sprinkle of cilantro for color. They pair perfectly with a side of Mexican rice or a simple green salad.
Since these are kid-approved, you can set out a toppings bar. Let everyone customize their own plate for a fun family meal. It makes dinner feel like a special occasion.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for three days. To keep them crispy, reheat in the oven at 350°F for 10 minutes. Avoid the microwave as it can make the tortilla soft. You can also freeze them before frying for an easy future meal.
Tips for Best Results
- Do not overfill the tortillas or they might burst while frying.
- Always place them seam-side down in the oil first to seal them.
- Use a thermometer to ensure your oil stays at the right temperature.
- Warm the tortillas first so they do not crack during rolling.
- For a healthier reset, you can brush them with oil and air fry.
- Double the batch and freeze half for a busy night later.
- Use rotisserie chicken to save even more time on prep.
Variations & Swaps
- Swap the chicken for seasoned ground beef or shredded pork.
- Use pepper jack cheese if you want a little extra kick.
- Add a handful of fresh summer corn to the filling for sweetness.
- Substitute black beans for refried beans for a different texture.
- Make it vegetarian by using extra beans and sautéed peppers.
Common Questions
Can I bake these instead of frying?
Yes, you can bake them at 400°F for about 20 minutes. Brush the outsides with melted butter or oil first. They will be less crunchy but still very delicious.
How do I know when they are done?
Look for a deep golden brown color on all sides. The shell should feel hard and crisp when touched with tongs. This usually takes about 2-3 minutes per side.
I hope these crispy chimichangas bring a little joy to your busy weeknight. There is nothing like a warm, home-cooked meal to bring the family together. Enjoy every crunchy bite!
— Lidia
The Best Chicken Chimichangas
Ingredients
- 3 cups cooked shredded chicken
- 1 cup refried beans
- 2 cups shredded Monterey Jack cheese, divided
- 1/2 cup sals a
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp sal t
- 6 large (10-inch) flour tortillas
- 2 cups vegetable oil for frying
- Optional : Sour cream, guacamole, and fresh cilantro for garnish
Instructions
- In a large mixing bowl, combine the shredded chicken, refried beans, salsa, 1 cup of the shredded cheese, cumin, chili powder, garlic powder, and salt until the filling is thoroughly incorporated.
- Warm the flour tortillas in the microwave for 30 seconds to ensure they are pliable and resist tearing.
- Place approximately 1/2 cup of the chicken filling in the center of each tortilla and top with a portion of the remaining shredded cheese.
- Fold the left and right sides of the tortilla inward over the filling, then roll tightly from the bottom to the top to form a secure, sealed burrito shape.
- Heat the vegetable oil in a deep, heavy-bottomed skillet to 365°F (185°C).
- Carefully place the chimichangas into the hot oil seam-side down to seal the fold, and fry for 2 to 3 minutes per side until the shell is golden brown and crispy.
- Transfer the fried chimichangas to a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately while hot, garnished with sour cream, guacamole, and fresh cilantro.
