Crispy Chicken Chimichangas
A delightful recipe for crispy chicken chimichangas that brings back memories of family gatherings, filled with mouthwatering flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 flour tortillas
- Oil for frying or baking
- Guacamole, salsa, or sour cream for serving
Instructions
- Mix the shredded chicken, cheese, chili powder, cumin, garlic powder, and onion powder in a bowl until evenly coated.
- Warm the tortillas slightly to make them pliable, either in the microwave or on a hot skillet.
- Place a generous amount of the chicken mixture in the center of each tortilla. Fold in the sides and roll it up tightly.
- Heat oil in a pan over medium heat or preheat the oven to 375°F (190°C) for baking.
- Fry the chimichangas until golden brown and crispy on all sides, about 3-4 minutes, or bake until crisp, about 20-25 minutes.
- Serve hot with guacamole, salsa, or sour cream.
Notes
For a lighter version, consider baking instead of frying and using whole-wheat tortillas. Make sure the oil is hot enough for frying for a crispy texture.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 80mg