Chicken Chimichangas are crispy, golden burritos filled with seasoned shredded chicken, cheese, and beans, then fried or baked until crisp. These Mexican-inspired delights are perfect for a satisfying meal served with salsa, guacamole, or sour cream.
Baked Chicken Chimichangas
Chicken Chimichangas are crispy, golden burritos filled with seasoned shredded chicken, cheese, and beans, then fried or baked until crisp. These Mexican-inspired delights are perfect for a satisfying meal served with salsa, guacamole, or sour cream.
Ingredients
- For Serving:
Instructions
- Prepare the Chicken Filling:Heat olive oil in a skillet over medium heat. Add diced onion and green bell pepper, cooking until softened (about 5 minutes).Add minced garlic and cook for an additional 1-2 minutes.Stir in shredded chicken, diced green chilies, taco seasoning, and chicken broth. Cook for 3-5 minutes until the mixture is heated through and well combined.Remove from heat and stir in the shredded cheese.
- Heat olive oil in a skillet over medium heat. Add diced onion and green bell pepper, cooking until softened (about 5 minutes).
- Add minced garlic and cook for an additional 1-2 minutes.
- Stir in shredded chicken, diced green chilies, taco seasoning, and chicken broth. Cook for 3-5 minutes until the mixture is heated through and well combined.
- Remove from heat and stir in the shredded cheese.
- Assemble the Chimichangas:Lay a tortilla flat and spread a layer of refried beans (if using) in the center.Add a generous scoop of the chicken mixture on top.Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a burrito. Secure with toothpicks if needed.Repeat with the remaining tortillas and filling.
- Lay a tortilla flat and spread a layer of refried beans (if using) in the center.
- Add a generous scoop of the chicken mixture on top.
- Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a burrito. Secure with toothpicks if needed.
- Repeat with the remaining tortillas and filling.
- Fry the Chimichangas:Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.Once hot, carefully add the chimichangas seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.Transfer to a plate lined with paper towels to drain excess oil.(Alternative Baking Method)Preheat the oven to 400°F (200°C). Place assembled chimichangas on a baking sheet, brush with oil or melted butter, and bake for 20-25 minutes, or until golden and crispy.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
- Once hot, carefully add the chimichangas seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain excess oil.
- Preheat the oven to 400°F (200°C). Place assembled chimichangas on a baking sheet, brush with oil or melted butter, and bake for 20-25 minutes, or until golden and crispy.
- Serve:Top with sour cream, salsa, guacamole, and chopped fresh cilantro. Serve hot!
- Top with sour cream, salsa, guacamole, and chopped fresh cilantro. Serve hot!
Notes
Add spice:Use spicy green chilies or add chopped jalapeños for heat.
Make it cheesy:Add more shredded cheese inside the chimichangas for extra gooeyness.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
