Description
This classic chimichangas recipe features crispy deep-fried tortillas filled with a flavorful chicken and pinto bean mixture, topped with fresh vegetables, cheese, and a dollop of sour cream. Perfectly spiced and crispy, these chimichangas make a satisfying and delicious meal for lunch or dinner.
Ingredients
Scale
Chicken Filling
- 1 tablespoon vegetable oil
- 1 pound chicken breast (boneless, skinless, cut in cubes)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium jalapeno (seeded and chopped)
- ½ tablespoon chili powder
- ½ teaspoon cayenne pepper
- ½ tablespoon garlic powder
- ½ tablespoon all-purpose flour
- 1 ½ cups chicken broth (plus extra if necessary)
- 2 tablespoon red wine vinegar
- 15 ounce pinto beans (drained and rinsed, 1 can)
- 2 tablespoon lime juice (freshly squeezed)
- ¼ cup fresh cilantro (chopped)
Chimichangas and Toppings
- ½ cup vegetable oil (or more if needed for frying)
- 12 large flour tortillas (warmed)
- 1½ cups Monterey Jack cheese (shredded)
- 1 cup iceberg lettuce (chopped)
- ½ cup salsa
- ½ cup sour cream
- ½ cup tomatoes (diced)
Instructions
- Cook the chicken filling. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed chicken and cook for about 5 to 7 minutes until no longer pink and starting to brown. Add the chopped onion, minced garlic, and jalapeño, cooking for an additional 3 to 4 minutes until the onion softens.
- Spice and thicken. Sprinkle chili powder, cayenne pepper, garlic powder, and flour over the chicken mixture. Toss everything well to coat the chicken fully in the spices and flour. Cook for another 2 to 3 minutes, stirring frequently to avoid burning.
- Simmer mixture. Deglaze the skillet with chicken broth and red wine vinegar, scraping up any browned bits from the bottom. Stir well to combine, lower heat to medium-low, and simmer uncovered for 10 minutes until most of the liquid evaporates.
- Add beans and herbs. Stir in the drained pinto beans, lime juice, and half of the chopped cilantro. Cook for another 3 minutes to heat the beans through. Remove from heat.
- Prepare oil and tortillas. In a large, deep skillet or cast iron skillet, heat about ½ inch of vegetable oil to 325°F (160°C). Warm tortillas in the microwave for a few seconds to make them pliable and prevent cracking when rolling.
- Assemble chimichangas. Place about ¾ cup of the chicken and bean filling in the center of each warm tortilla. Add 2 tablespoons of shredded cheese over the filling. Fold in the sides and roll the tortilla tightly over the filling to secure it completely. Repeat with all tortillas.
- Fry chimichangas. Carefully lower the rolled chimichangas into the hot oil, cooking 2 minutes on each side or until golden brown and crispy. Work in batches of about 4 chimichangas. Remove them with tongs and drain on a wire rack to maintain crispiness.
- Serve. Arrange a bed of shredded iceberg lettuce on each plate. Spoon salsa over the lettuce, place chimichangas on top, then add a dollop of sour cream and salsa on each. Garnish with diced tomatoes and the remaining chopped cilantro. Serve immediately for best texture and flavor.
Notes
- Use large burrito-sized flour tortillas and warm them before filling to prevent cracking.
- If the chicken filling looks too wet, use a slotted spoon to remove excess liquid. Soggy chimichangas won’t be crispy.
- Feel free to swap the chicken for shredded beef, pork, or rotisserie chicken to customize the filling. Avoid overstuffing to prevent breakage when frying.
- Chimichangas can be assembled ahead and frozen. Thaw fully in the refrigerator before frying.
- Maintain oil temperature around 325°F (160°C) for frying to avoid greasy or burnt chimichangas.
- For a lighter option, brush chimichangas with melted butter and bake at 425°F (220°C) for 15–20 minutes until golden and crispy.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
