Description
These Chicken Chimichangas are a delicious and crispy Mexican-American dish filled with seasoned shredded chicken, cheese, and salsa, then fried to perfection. Perfect for a flavorful and satisfying meal!
Ingredients
Scale
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese
- ½ cup salsa
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
For Assembly and Frying:
- 6 large flour tortillas
- Vegetable oil for frying
- Optional toppings: sour cream, guacamole, pico de gallo, shredded lettuce
Instructions
- In a large bowl, combine the shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until evenly combined. Warm the tortillas slightly to make them pliable.
- Spoon about ½ cup of the chicken mixture into the center of each tortilla. Fold in the sides and roll up tightly like a burrito.
- Heat about 1 inch of vegetable oil in a large skillet over medium heat. Once hot, carefully place the chimichangas seam-side down into the skillet and fry for 2–3 minutes per side or until golden brown and crispy.
- Remove and drain on paper towels. Serve hot with your favorite toppings.
Notes
- You can bake the chimichangas at 400°F for 20–25 minutes for a lighter version—just brush them with oil before baking.
- Rotisserie chicken works great for this recipe.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420
- Sugar: 2g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
