Crispy Chicken Chimichangas
These crispy chicken chimichangas are a crowd-pleasing dinner that's easy to prep, customizable for picky eaters, and better than your favorite Mexican restaurant. Perfectly crunchy on the outside with a juicy, cheesy chicken filling on the inside!
Equipment
- Skillet
- Mixing bowl
- Frying pan or deep pot
- Toothpicks
- Tongs
- Paper towels
Ingredients
For the Filling:
- 2 cups shredded chicken
- 1 can 4 oz green chiles
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup chicken broth
- 1 cup shredded cheese Mexican blend or your favorite
- Salt and pepper to taste
For Assembly:
- 6 large flour tortillas
- 3 cups vegetable oil or enough to fill skillet 1 inch deep
- Toothpicks for securing
For Serving (optional):
- Sour cream
- Guacamole
- Salsa
- Lime wedges
- Chopped cilantro
Instructions
- Heat 1 tbsp oil in a skillet over medium heat. Cook onions until soft (3-4 mins). Add garlic and cook 30 seconds.
- Stir in cumin and chili powder. Cook 30 seconds to toast the spices.
- Add shredded chicken, green chiles, and broth. Simmer 5 minutes until most of the liquid evaporates but mixture remains moist.
- Turn off heat and stir in cheese until melted. Let cool slightly.
- Heat oil in a deep skillet to 350°F.
- Assemble chimichangas: place 1/3 cup filling in center of each tortilla, fold sides in, then roll tightly like a burrito. Secure with toothpicks.
- Fry seam side down 2 minutes per side or until golden brown. Remove and drain on paper towels.
- Remove toothpicks and serve hot with toppings of choice.
Notes
You can prep the filling ahead of time and refrigerate up to 2 days.
To freeze: wrap assembled (unfried) chimichangas in foil and freeze. Fry from frozen, adding extra time.
For a healthier option, brush with oil and bake at 425°F for 15–20 minutes.
Nutrition
Calories: 435kcalCarbohydrates: 30gProtein: 23gFat: 25g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!