Description
These golden chicken chimichangas are packed with savory shredded chicken, green chiles, and cheese, wrapped in a crispy tortilla shell for the perfect Tex-Mex indulgence—easy to fry or bake depending on your mood.
Ingredients
Scale
- 2 cups shredded cooked chicken (or beef)
- 1/2 cup diced white or yellow onion
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 (10-inch) flour tortillas
- 1 (16-ounce) can refried beans
- 1 cup shredded cheddar cheese
- Vegetable oil, for frying
Instructions
- In a large bowl, combine shredded chicken, diced onion, green chiles, cumin, chili powder, garlic powder, salt, and black pepper. Mix well.
- Warm tortillas in the microwave for 30–45 seconds to make them pliable.
- Spoon about 1/4 cup of the meat mixture onto the center of each tortilla. Spread 2 tablespoons of refried beans next to the meat, and sprinkle with shredded cheddar cheese.
- Fold the sides of the tortilla in, then roll it up tightly, placing it seam-side down. Secure with a toothpick if necessary.
- In a deep skillet, heat about 3 inches of vegetable oil to 350°F (175°C).
- Carefully place the rolled chimichangas into the hot oil. Fry for 3–4 minutes, turning as needed, until golden brown and crispy.
- Remove from oil and drain on a paper towel-lined plate.
- Let cool for 1–2 minutes before serving.
Notes
- Chimichangas can also be baked at 400°F (200°C) for 20–25 minutes for a lighter version.
- Top with sour cream, salsa, or guacamole for added flavor.
- Use leftover rotisserie chicken to save time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 252
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg