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
Scale
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.
