If you are craving something crispy, spicy, and packed with bold Mexican flavors, the Crispy Spicy Mexican Chicken Chimichangas Recipe will become your new go-to comfort food. These deep-fried tortillas stuffed with a vibrant chicken filling blend a fantastic mix of spices and creamy refried beans, topped with melty cheese and fresh green onions. Each bite delivers a crunchy outside with a tender, spicy center that’s utterly irresistible. Whether for a family dinner or a fun weekend treat, this recipe satisfies those cravings and brings fiesta vibes right to your kitchen.
Ingredients You’ll Need
The secret to perfect chimichangas lies in the simplicity and balance of its ingredients. Each item plays a special role, from creating spicy depth to adding creamy texture and vibrant colors that make the dish pop.
- 2 cups cooked and shredded chicken breast: The hearty base that soaks up all the wonderful spices and salsa flavor.
- 1 cup salsa (mild, medium, or hot): Adds moisture, tang, and heat to the chicken mixture, customizable to your spice preference.
- 1 teaspoon ground cumin: Gives an earthy warmth that’s essential in Mexican cuisine.
- 1 teaspoon chili powder: Brings a smoky spiciness that wakes up the palate.
- 1 teaspoon garlic powder: Infuses bold garlic notes without overpowering the dish.
- 1 teaspoon onion powder: Adds subtle sweetness and depth.
- 1/2 teaspoon paprika: Offers color and a gentle smoky flavor.
- 1/2 teaspoon salt: Balances and elevates all flavor components.
- 1/4 teaspoon black pepper: Adds mild heat and complexity.
- 1 cup refried beans: Creamy richness that binds the filling and adds a comforting texture.
- 1 cup shredded cheese (cheddar or Mexican blend): Melts beautifully, adding gooey indulgence.
- 1/2 cup chopped green onions: Fresh crunch and a burst of vibrant color.
- 6 large flour tortillas: The sturdy vessel for holding all the delightful fillings.
- Vegetable oil for frying: Ensures a perfectly crispy exterior.
- Sour cream and guacamole for serving (optional): Cooling accompaniments that complement the spice and add creamy contrast.
How to Make Crispy Spicy Mexican Chicken Chimichangas Recipe
Step 1: Prepare the Spicy Chicken Mixture
Start by combining shredded chicken with salsa and all the warming spices in a large bowl. This mixture is where all the magic happens — the salsa not only adds zing but also moistens the chicken, while the cumin, chili powder, garlic powder, onion powder, paprika, salt, and black pepper work together to infuse bold layers of flavor. Stir everything until the chicken is evenly coated and bursting with deliciousness.
Step 2: Assemble the Chimichangas
Now it’s time to build your chimichangas. Lay out each flour tortilla and spread about 2 tablespoons of creamy refried beans in the center. This layer adds a luscious base that keeps the filling moist. Next, pile on a generous spoonful of the spiced chicken mixture, followed by a sprinkling of shredded cheese and vibrant chopped green onions for freshness and a bit of crunch. These layers create a perfect balance of savory, creamy, and cheesy textures.
Step 3: Fold and Roll Tightly
Once stuffed, fold the sides of the tortilla inward and then roll it from bottom to top, making sure to keep the filling enclosed tightly. This step is crucial because a snug wrap helps prevent the filling from leaking out during frying, ensuring a neat and crispy chimichanga.
Step 4: Fry to Golden Perfection
Heat about an inch of vegetable oil in a skillet over medium-high heat until hot but not smoking. Carefully place each chimichanga seam-side down into the oil. Fry for 3 to 4 minutes on each side, turning gently, until the tortillas turn a gorgeous golden brown and achieve that irresistible crunch. This frying step transforms soft tortillas into crispy pockets bursting with spicy, cheesy goodness inside.
Step 5: Drain and Serve
Remove the chimichangas from the oil and place them on paper towels to soak up any excess oil — this keeps them crunchy without being greasy. Serve them piping hot and ready to wow your taste buds!
How to Serve Crispy Spicy Mexican Chicken Chimichangas Recipe
Garnishes
Top your chimichangas with a dollop of cool sour cream or creamy guacamole to balance the spices with smooth richness. A sprinkle of fresh cilantro or diced tomatoes adds fresca freshness and color, making your plate look as delightful as it tastes.
Side Dishes
Pair these crispy delights with a simple Mexican rice or a fresh corn salad to round out the meal. A side of black beans or a colorful slaw also complements the spicy, crunchy chimichangas perfectly.
Creative Ways to Present
For a festive touch, cut your chimichangas in half and fan them out on a platter. Drizzle with a spicy crema or salsa verde for an extra pop. You can also serve them in a tortilla bowl with a variety of toppings on the side, letting everyone customize their own bite.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cool the chimichangas completely before wrapping them tightly in plastic wrap or storing them in an airtight container. Refrigerate for up to 3 days without losing too much crispness.
Freezing
You can freeze uncooked rolled chimichangas by wrapping each one individually in plastic wrap and placing them in a freezer bag. Freeze for up to 2 months. When ready to eat, fry straight from the freezer, adding a few extra minutes to the cooking time.
Reheating
To reheat leftover chimichangas and restore their crispiness, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes. Avoid microwaving if you want to keep that delightful crunch.
FAQs
Can I make these chimichangas without frying?
Absolutely! For a lighter alternative, bake the rolled chimichangas in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through. While they won’t be quite as crispy as fried, they are still deliciously satisfying.
What’s the best cheese to use in this recipe?
Mild cheddar or a Mexican blend cheese works wonderfully because they melt well and add creamy flavor without overpowering the spices.
Can I use a different type of protein?
Yes! Ground beef, shredded beef, or even sautéed vegetables make great substitutes. Just remember to season accordingly and adjust cooking times.
How spicy is this Crispy Spicy Mexican Chicken Chimichangas Recipe?
The spice level depends largely on your choice of salsa and chili powder. Using a mild salsa will create a gentle spice, while a hotter salsa and a bit more chili powder will provide a real kick.
What can I serve with these chimichangas for a complete meal?
Mexican rice, refried or black beans, fresh salad, and cooling sides like guacamole and sour cream round out the meal beautifully and keep the flavors balanced.
Final Thoughts
There is something incredibly satisfying about biting into a Crispy Spicy Mexican Chicken Chimichangas Recipe — the crunch, the spice, the melty cheese, and the savory chicken filling all wrapped in one beautiful package. If you love bold flavors and crave a dish that feels like a festive hug, this recipe will quickly become one of your favorites. I can’t wait for you to try it and share these tasty bites with your loved ones!
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Crispy Spicy Mexican Chicken Chimichangas Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 15m
- Total Time: 0h 35m
- Yield: 6 chimichangas
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Description
These Crispy Spicy Mexican Chicken Chimichangas are a flavorful and satisfying dish featuring shredded chicken tossed in a blend of Mexican spices and salsa, wrapped in tortillas with refried beans and melted cheese, then deep-fried to golden perfection. Served with optional sour cream and guacamole, they offer a delightful mix of textures and bold flavors perfect for a comforting meal or casual gathering.
Ingredients
Filling
- 2 cups cooked and shredded chicken breast
- 1 cup salsa (mild, medium, or hot, based on preference)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup refried beans
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup chopped green onions
Assembly
- 6 large flour tortillas
For Frying
- Vegetable oil for frying (about 1 inch depth in skillet)
Optional Toppings
- Sour cream
- Guacamole
Instructions
- Prepare the chicken mixture: In a large mixing bowl, combine the shredded chicken, salsa, ground cumin, chili powder, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly until the chicken is well-coated with the spices and salsa.
- Prepare tortillas: Lay out a flour tortilla and spread about 2 tablespoons of refried beans onto the center of each one evenly.
- Add filling: Spoon a generous amount of the spiced chicken mixture over the refried beans on each tortilla.
- Add cheese and onions: Sprinkle shredded cheese and chopped green onions on top of the chicken filling to add flavor and texture.
- Fold and roll: Fold in the sides of the tortilla and then roll it up tightly from bottom to top, making sure the filling is completely enclosed to prevent leakage during frying.
- Heat oil for frying: In a large skillet, pour vegetable oil to about 1 inch depth and heat over medium-high heat until hot but not smoking.
- Fry chimichangas: Carefully place the rolled chimichangas seam-side down in the hot oil, working in batches if necessary to avoid overcrowding. Fry each chimichanga for about 3-4 minutes per side until they turn golden brown and crispy all over.
- Drain excess oil: Remove the chimichangas using tongs or a slotted spoon and place them on paper towels to drain any excess oil.
- Serve: Serve the chimichangas hot with optional sour cream and guacamole on the side for dipping and added creaminess.
Notes
- For a spicier variation, use hot salsa or add extra chili powder.
- Ensure the oil is hot enough before frying to achieve a crispy texture and avoid soggy chimichangas.
- To keep chimichangas warm before serving, place them on a baking sheet in a low oven (about 200°F) while frying remaining batches.
- You can substitute refried beans with black beans if preferred.
- Use flour tortillas that are large enough to securely wrap the filling without tearing.
