Description
Deliciously crispy Chicken Chimichangas filled with seasoned shredded chicken, refried beans, cheese, salsa, and sour cream, perfect for a satisfying and flavorful Mexican-inspired meal.
Ingredients
Filling
- 4 cups shredded cooked chicken (rotisserie chicken recommended)
- 1 cup refried beans
- 2 cups shredded Mexican blend cheese
- 1 packet taco seasoning
- 1/2 cup salsa
- 1/2 cup sour cream
Assembly
- 8 burrito size flour tortillas
For Frying
- Oil for frying (peanut or canola oil preferred)
Instructions
- Prepare the Filling: In a large bowl, combine 4 cups shredded cooked chicken, 1 cup refried beans, 2 cups shredded Mexican blend cheese, 1 packet taco seasoning, 1/2 cup salsa, and 1/2 cup sour cream. Mix thoroughly until all ingredients are well incorporated.
- Fill the Tortillas: Divide the prepared filling evenly among 8 burrito size flour tortillas, placing the filling in the center of each tortilla.
- Roll the Tortillas: Fold the two sides of the tortilla over the filling, then tightly roll it up to form a compact package.
- Secure the Chimichangas: Use two toothpicks to secure each rolled chimichanga so it maintains its shape during frying.
- Heat the Oil: In a heavy bottom skillet, heat about 2-3 inches of oil to 350°F (175°C), ensuring the oil reaches the right temperature before frying.
- Fry the Chimichangas: Carefully place the chimichangas in the hot oil without overcrowding the pan. Fry them, turning frequently, until golden brown on all sides, about 5 minutes total. Monitor the oil temperature to prevent overheating and burning.
- Drain Excess Oil: Remove the chimichangas and place them on a paper towel-lined plate to absorb excess oil. Then transfer them to a wire rack over a sheet tray to keep them crispy.
- Serve: Serve the chimichangas immediately with your favorite toppings such as additional salsa, sour cream, guacamole, or chopped cilantro.
Notes
- Use rotisserie chicken for convenience and flavor.
- Peanut or canola oil is preferred for frying due to their high smoke points.
- Maintain the oil temperature at 350°F to ensure crispy, non-greasy chimichangas.
- Do not overcrowd the pan to allow even frying and crispiness.
- Secure chimichangas with toothpicks to prevent them from opening during frying.
- For a lighter version, bake instead of frying, but frying gives the best crispy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
