Crispy Chicken Chimichangas
Delightful crispy chicken chimichangas filled with savory chicken and cheese, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- 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
- In a bowl, mix shredded chicken, cheese, chili powder, cumin, garlic powder, and onion powder. Combine until everything is evenly coated and flavorful.
- Warm the tortillas slightly to make them pliable. You can do this in the microwave or on a hot skillet for a few seconds each.
- Place a generous amount of the chicken mixture in the center of each tortilla. Fold in the sides, and roll it up tightly, ensuring the filling is securely tucked inside.
- Heat oil in a pan over medium heat or preheat the oven to 375°F (190°C) if you prefer baking instead of frying.
- Fry the chimichangas until golden brown and crispy on all sides, which should take about 3-4 minutes. If baking, place them seam-side down on a baking sheet and bake for 20-25 minutes until crisp.
- Serve hot with guacamole, salsa, or sour cream. They’re best enjoyed fresh but are still delicious as leftovers!
Notes
Ensure your oil is hot before frying for a crispy texture. Experiment with fillings such as black beans or jalapeños.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 80mg