Crunchy, golden shells hiding a treasure trove of savory shredded chicken, gooey cheese, and vibrant spices—that’s what Chicken Chimichangas are all about! These beauties bring a fiesta to your plate, blending textures and flavors in every bite. From your first forkful, you’ll experience the soft, tender chicken seasoned with a warm blend of cumin, chili powder, paprika, and just a whisper of cinnamon, all bound together by rich sour cream and melty cheddar and Monterey Jack cheeses. As you bite through the crispy tortilla, you’ll unveil a steamy, hearty filling that feels like a warm hug from the inside out.
What really makes these chimichangas special is how customizable they are. You can dial up the heat with fresh jalapeños or hot sauce, or keep them mild to suit little ones. Pair them with bright, zesty salsas, creamy guacamole, or crisp shredded lettuce for bursts of freshness. Whether you’re hosting a casual weeknight dinner, a lively game-day gathering, or just craving something comforting with a touch of Tex-Mex flair, these chimichangas have you covered. So roll up your sleeves, and let’s dive into creating this irresistible dish that always brings smiles around the table.
KEY INGREDIENTS IN CHICKEN CHIMICHANGAS
Before we dive into the cooking process, let’s get to know the stars of the show. Each ingredient plays an important role in building layers of flavor, texture, and aroma that make these chimichangas truly unforgettable.
- Vegetable Oil
This oil is used twice—first to sear the chicken breasts to a gorgeous golden brown, locking in juices, and again for frying the rolled chimichangas to a crisp, crunchy perfection.
- Boneless, Skinless Chicken Breasts
Lean and tender, these chicken breasts cook evenly and shred easily, providing a protein-packed base that soaks up all the delicious spices and broth.
- Onion
A finely chopped onion softens and sweetens as it cooks, forming the aromatic foundation that complements the garlic and spices perfectly.
- Garlic
Minced garlic adds a sharp, savory undertone that brightens the dish and deepens the overall flavor profile.
- Ground Cumin
Earthy and slightly nutty, cumin infuses the chicken mixture with a warm, smoky depth that’s essential in Mexican-inspired cooking.
- Chili Powder
This spice blend brings a gentle heat and complexity, balancing the creaminess of the sour cream and cheese.
- Paprika
Paprika lends a subtle sweetness and vibrant color, enhancing both taste and appearance.
- Ground Cinnamon
A pinch of cinnamon adds an unexpected layer of warmth and complexity, harmonizing beautifully with the other spices.
- Chicken Broth
It moistens the filling, deglazes the pan, and carries all the spices into the chicken for a cohesive, juicy texture.
- Diced Green Chilies
These lend a mild heat and tangy bite, brightening the filling and adding little pockets of flavor throughout.
- Sour Cream
Creamy and tangy, sour cream smooths out the spice blend and enriches the overall mouthfeel of the filling.
- Shredded Cheddar Cheese
Sharp and salty, cheddar provides that classic, melty cheese pull that makes chimichangas so irresistible.
- Shredded Monterey Jack Cheese
Buttery and mild, Monterey Jack blends seamlessly with cheddar for an ultra-creamy, gooey filling.
- Fresh Cilantro
Chopped cilantro adds a burst of fresh, herbal brightness that cuts through the richness of the cheese and tortilla.
- Large Flour Tortillas
Soft and pliable, these tortillas wrap up the filling neatly and crisp to perfection when fried.
- Salt and Pepper
Simple seasonings that bring out the best in every ingredient, ensuring a well-balanced flavor from start to finish.
HOW TO MAKE CHICKEN CHIMICHANGAS
Let’s roll up our sleeves and have some fun in the kitchen! This recipe takes you step by step through creating those golden, crispy chimichangas that are brimming with creamy, flavorful chicken. Before long, you’ll be serving up a plateful of these irresistible bundles that are sure to impress friends and family alike.
1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Season the chicken breasts generously with salt and pepper on both sides. Place them in the hot skillet and cook for about 5–7 minutes per side, until they’re beautifully golden and cooked through. Transfer the chicken to a plate, let it cool slightly, then shred it thoroughly using two forks.
2. In the same skillet, add the finely chopped onion and cook over medium heat, stirring occasionally, until it becomes soft and translucent—around 3–4 minutes. Stir in the minced garlic, ground cumin, chili powder, paprika, and ground cinnamon, cooking for an additional minute until you can smell those rich, toasty spices.
3. Return the shredded chicken to the skillet with the onion and spices. Pour in the chicken broth and the diced green chilies, stirring well to combine. Let the mixture simmer for 5–6 minutes, allowing most of the liquid to evaporate and the flavors to meld into a cohesive filling. Remove from heat once the texture is just right.
4. Stir in the sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, and fresh cilantro. Keep stirring until the cheeses melt completely and the filling turns luxuriously creamy. Taste the mixture and add more salt and pepper if needed to balance the extra tang or spice.
5. Lay the large flour tortillas flat on a clean countertop. Spoon about 1/4 to 1/3 cup of the chicken mixture into the center of each tortilla. Fold in the sides and roll up tightly, making sure the ends are sealed so the filling stays tucked inside.
6. In a large, deep skillet or heavy-bottomed pot, heat 2 cups of vegetable oil over medium-high heat until it reaches about 350°F (hot enough that a small piece of tortilla sizzles immediately). Carefully place a few chimichangas in the oil and fry for 3–4 minutes on each side, turning with tongs until they’re golden brown and crispy all over.
7. Remove the chimichangas and transfer them to a plate lined with paper towels to drain any excess oil. Serve while piping hot with your favorite toppings—think guacamole, salsa, extra sour cream, or crisp shredded lettuce for a refreshing contrast.
SERVING SUGGESTIONS FOR CHICKEN CHIMICHANGAS
When it’s time to present these golden delights, think of your plate as a canvas and the toppings as colorful paints that elevate each bite. A thoughtful arrangement of textures, temperatures, and flavors will take these chimichangas from delicious to unforgettable.
- Garnish with Guacamole and Pico de Gallo
Spoon a generous dollop of creamy guacamole alongside fresh pico de gallo. The cool, chunky tomatoes and onions add a zesty freshness that balances the rich chicken and melted cheese.
- Drizzle with Salsa Verde
A bright green tomatillo salsa brings tangy acidity and a slight heat, creating a beautiful contrast against the golden-brown exterior. Drizzle it artfully over your chimichangas for a pop of color and flavor.
- Top with Sour Cream and Shredded Lettuce
A swirl of sour cream adds a silky tang, while crisp shredded lettuce provides a refreshing crunch. Sprinkle a little extra cilantro on top to tie all the flavors together.
- Serve with Mexican Rice and Refried Beans
Plate your chimichangas alongside fluffy, seasoned Mexican rice and creamy refried beans. This classic duo not only stretches the meal for larger groups but also ensures every forkful is a complete fiesta.
HOW TO STORE CHICKEN CHIMICHANGAS
Making a big batch of chimichangas can feel like hitting the jackpot, and letting none of them go to waste is the next step. Whether you’re meal-prepping for the week ahead or freezing extras for a quick future dinner, proper storage techniques will keep your chimichangas tasting fresh, crispy, and full of flavor.
- Refrigerate in an Airtight Container
Once cooled to room temperature, place leftover chimichangas in a single layer in an airtight container. They’ll stay moist and flavorful for up to 3 days. Reheat in the oven at 350°F until warm and crisp.
- Freeze Individually Wrapped
Wrap each chimichanga tightly in plastic wrap, then store them in a freezer-safe bag or container. Frozen chimichangas can last up to 3 months. To reheat, unwrap and bake at 375°F for 25–30 minutes directly from the freezer.
- Use a Baking Sheet for Reheating
For best texture, reheat chimichangas on a baking sheet lined with parchment paper. This allows airflow all around, ensuring the exterior crisps up nicely without drying out the filling.
- Avoid Soggy Tortillas
If you notice moisture pooling in the container, place a paper towel underneath or between chimichangas to absorb excess steam. This simple trick helps maintain that signature crunch.
CONCLUSION
This Chicken Chimichangas recipe is your ticket to a homemade Tex-Mex feast that’s as fun to prepare as it is to eat. We’ve covered everything you need, from selecting the freshest ingredients to mastering the art of rolling and frying these crispy delights. Whether you’re impressing dinner guests or simply indulging in a cozy night at home, you’ll appreciate how every bite offers layers of flavor—tender shredded chicken seasoned with warm spices, creamy cheeses, and that irresistible crunch of a perfectly fried tortilla. Don’t forget to jot down these steps, print out this guide, or save it somewhere safe so you can revisit these tips anytime you crave a flavor-packed chimichanga.
Below, you’ll find a handy FAQ section to answer common questions, but we also welcome your own comments or queries! Give this recipe a try, and let us know how it went. Did you add a secret ingredient? Adjust the spice level? Share your experiences so we can all learn and tweak this recipe together. If any questions or challenges pop up—whether it’s about seasoning, rolling, or reheating—feel free to leave a comment. Happy cooking, and here’s to many more crispy, cheesy, flavor-packed adventures in your kitchen!
Chicken Chimichangas
Description
These chicken chimichangas are packed with savory shredded chicken, melty cheese, and zesty spices, all enveloped in a crispy tortilla. Perfect for any meal!
Ingredients
Instructions
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Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides, then add them to the skillet. Cook for about 5-7 minutes per side until golden and cooked through. Remove from the skillet, set aside to cool, then shred the chicken using two forks.
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In the same skillet, add the chopped onion and cook over medium heat until softened, about 3-4 minutes. Add the minced garlic, cumin, chili powder, paprika, and cinnamon, and cook for another 1 minute until fragrant.
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Add the shredded chicken back into the skillet with the cooked onions and spices. Pour in the chicken broth and diced green chilies, stirring well. Simmer the mixture for 5-6 minutes, allowing the flavors to meld together. Once most of the liquid has evaporated, remove the skillet from the heat.
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Stir in the sour cream, cheddar cheese, Monterey Jack cheese, and fresh cilantro until the cheese melts and the mixture is well combined. Taste and adjust seasoning with salt and pepper, if needed.
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Lay the tortillas flat on a clean surface. Spoon about 1/4 to 1/3 cup of the chicken mixture into the center of each tortilla. Fold in the sides of the tortilla, then roll it up tightly, ensuring the filling is completely enclosed.
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Heat 2 cups of vegetable oil in a large, deep skillet or a pot over medium-high heat. When the oil is hot (around 350°F), carefully add the chimichangas, a few at a time, and fry for 3-4 minutes on each side, or until golden brown and crispy. Use tongs to turn them and remove them from the oil once cooked. Place them on a plate lined with paper towels to drain any excess oil.
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Serve the chimichangas immediately with your favorite toppings like guacamole, salsa, sour cream, and shredded lettuce.
Note
- For a healthier version, you can bake the chimichangas instead of frying them. Simply place the rolled chimichangas on a baking sheet, brush them lightly with oil, and bake at 400°F for 20-25 minutes, flipping halfway through, until golden and crispy.
- To add some heat, feel free to add chopped jalapenos or hot sauce to the chicken mixture before rolling the tortillas.
- Leftover chimichangas can be stored in the fridge for up to 3 days or frozen for up to 3 months. To reheat, bake them in the oven at 350°F until warmed through.
