Description
If you’re looking for a crispy, flavorful, and easy-to-make dinner, this Chicken Chimichangas recipe is sure to satisfy your cravings! Packed with tender chicken, savory refried beans, and melty cheese, these chimichangas are the perfect meal for any night of the week. Whether baked for a healthier option or pan-fried for that extra crispy texture, they’re topped with your favorite salsa, sour cream, and guacamole for the ultimate indulgence.
Ingredients
2 cups cooked chicken, chopped or shredded
1 can refried beans
1/2 cup salsa, your favorite kind
1 teaspoon cumin
1/2 teaspoon dried oregano, crushed
1 teaspoon chili powder
1 cup shredded cheese, cheddar or Mexican blend
2 green onions, chopped
3 tablespoons oil (vegetable or canola oil)
6 large flour tortillas
For topping:
Salsa, sour cream, and guacamole (optional)
Instructions
- Cook the chicken breasts in a frying pan until tender and no longer pink. Allow the chicken to rest for a few minutes before chopping into small pieces.
- In a mixing bowl, combine the refried beans, chopped chicken, cheese, salsa, cumin, oregano, chili powder, and green onions. Mix well to combine.
- Place about 1/2 cup of the chicken mixture in the center of each tortilla.
- Fold the opposite sides of the tortilla over the filling, then roll it up tightly like a burrito.
- For baked chimichangas, preheat your oven to 400°F (200°C). Lightly brush the chimichangas with oil and bake for about 25 minutes, or until golden and crispy.
- For pan-fried chimichangas, heat a skillet over medium heat. Once hot, add oil to the skillet and place the chimichangas seam side down. Turn the chimichangas every 2-3 minutes until golden and crispy on all sides.
- Serve the chimichangas warm, topped with salsa, sour cream, and guacamole. Pair with a side of authentic Mexican rice for a complete meal.
Notes
- For a vegetarian version, skip the chicken and add extra beans or sautéed vegetables like bell peppers, zucchini, or corn.
- Add sliced jalapeños or a dash of hot sauce to the chicken mixture for a spicy kick.
- Swap out cheddar or Mexican blend cheese for Monterey Jack or pepper jack for a different flavor profile.
- Grill the chicken before chopping for a smoky flavor that adds depth to the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg
