Description
Crispy and flavorful chicken chimichangas filled with shredded chicken, sautéed onions, spices, and melted cheese, pan-fried to golden perfection and served with classic garnishes like guacamole, sour cream, salsa, and fresh cilantro.
Ingredients
Scale
For the Filling:
- 2 cups shredded chicken (rotisserie or homemade)
- 1 small sweet onion, diced
- 1 tbsp avocado oil, plus more for frying
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp paprika
- Salt and pepper to taste
- ¼ cup salsa verde
- 1 cup Monterey Jack cheese, shredded
- ½ cup Oaxaca cheese, shredded
- 1 tbsp fresh lime juice
For Assembly:
- 4 large flour tortillas, burrito size
- 1 cup refried beans
For Garnish:
- Guacamole
- Sour cream
- Salsa
- Fresh cilantro, chopped
Instructions
- Cook the Filling: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the diced onion and sauté until softened and translucent. Then add the shredded chicken, chili powder, ground cumin, paprika, salt, and pepper. Stir frequently and cook until all ingredients are well combined and heated through.
- Mix in Salsa and Cheese: Transfer the chicken mixture to a bowl. Add the salsa verde, shredded Monterey Jack cheese, shredded Oaxaca cheese, and lime juice. Stir thoroughly until the cheese begins to melt into the mixture, creating a creamy filling.
- Assemble the Chimichangas: Lay one flour tortilla flat on a clean surface. Spread a quarter cup of refried beans in the center of the tortilla, then top with about a quarter of the chicken and cheese filling. Fold the sides of the tortilla inward over the filling, then roll tightly to enclose the filling completely.
- Pan Fry the Chimichangas: Heat a thin layer of avocado oil in a skillet over medium heat. Place each chimichanga seam-side down to prevent unrolling. Fry for about 2-3 minutes on each side until the tortillas are golden brown and crispy. Add more oil as needed between batches. Use tongs to turn carefully and ensure even crisping on all sides.
- Serve: Serve the chimichangas hot topped with guacamole, sour cream, salsa, and a sprinkle of fresh chopped cilantro for a delicious finishing touch.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut, or cook and shred homemade chicken breast or thighs.
- Oaxaca cheese can be substituted with mozzarella if unavailable, though the flavor will vary slightly.
- Be careful when frying to maintain a medium heat to avoid burning the tortillas before they crisp.
- Make sure to seal the chimichangas seam-side down first to prevent them from unfolding during frying.
- For a healthier option, bake the chimichangas at 400°F (200°C) for about 15-20 minutes until crispy.
Nutrition
- Serving Size: 1 chimichanga (approximate)
- Calories: 560
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
