Description
Mexican cuisine shines through these sizzling chicken chimichangas, packed with zesty flavors and crispy textures. Golden-brown tortillas cradle spicy shredded chicken, promising a delightful meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Main Protein:
- 2 cups (450g) cooked, shredded chicken
Vegetables and Aromatics:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 can (4 ounces) diced green chilies
Binding and Flavoring Ingredients:
- 1 tablespoon taco seasoning
- ½ cup (120 milliliters) chicken broth
- 1 cup (120 grams) shredded cheddar or Monterey Jack cheese
- 1 can (15 ounces) refried beans (optional)
- 8 large flour tortillas
- Vegetable oil, for frying
Serving Accompaniments:
- Sour cream
- Salsa
- Guacamole
- Chopped fresh cilantro
Instructions
- Sauté aromatic vegetables in a skillet with olive oil until they soften and release their fragrant essence. Introduce minced garlic, allowing it to dance and release its pungent notes.
- Incorporate shredded chicken, green chilies, and zesty taco seasoning into the vegetable medley. Pour chicken broth to create a harmonious, moisture-rich filling. Simmer until the flavors meld together seamlessly.
- Fold in shredded cheese, stirring until it melts and binds the filling with creamy richness.
- Prepare each tortilla by spreading a thin layer of refried beans across its surface as a flavorful foundation.
- Spoon the chicken mixture into the center of each tortilla, carefully folding the edges to create a secure packet. Roll tightly, ensuring no filling escapes.
- Heat vegetable oil in a heavy skillet until it shimmers with readiness. Gently lower the chimichangas, seam-side down, into the hot oil.
- Fry each chimichanga until it transforms into a golden-brown, crispy masterpiece, rotating to ensure even coloration.
- Alternatively, for a lighter approach, arrange chimichangas on a baking sheet and brush with oil. Roast in a preheated oven until they achieve a perfect golden crunch.
- Transfer to a serving platter and garnish generously with cool sour cream, vibrant salsa, creamy guacamole, and a sprinkle of fresh cilantro.
- Serve immediately while the chimichangas maintain their irresistible crispness and warmth.
Notes
- Select bone-in chicken for richer flavor, allowing the meat to absorb more seasoning and remain juicier during cooking.
- Drain excess liquid from chicken mixture to prevent soggy chimichangas and ensure a crispy exterior when frying or baking.
- Use fresh corn tortillas instead of flour for a more authentic texture and traditional Mexican taste, warming them slightly to increase flexibility before rolling.
- Customize filling with dietary alternatives like shredded jackfruit for vegetarian version or ground turkey for leaner protein option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg