Description
Learn how to make the best chicken chimichangas with a crispy fried exterior and a flavorful, cheesy shredded chicken filling. This recipe uses a skillet for sautéing and pan-frying to achieve the perfect texture, accompanied by classic garnishes like guacamole, sour cream, salsa, and cilantro for an authentic Mexican-inspired meal.
Ingredients
For the Filling:
- 2 cups shredded chicken (rotisserie or homemade)
- 1 small sweet onion, diced
- 1 tbsp avocado oil, plus more for frying
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp paprika
- Salt and pepper to taste
- ¼ cup salsa verde
- 1 cup Monterey Jack cheese, shredded
- ½ cup Oaxaca cheese, shredded
- 1 tbsp fresh lime juice
For Assembly:
- 4 large flour tortillas (burrito size)
- 1 cup refried beans
For Garnish:
- Guacamole
- Sour cream
- Salsa
- Fresh cilantro, chopped
Instructions
- Cook the Filling: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add the diced onion and sauté until softened and translucent. Add the shredded chicken along with chili powder, ground cumin, paprika, salt, and pepper. Stir well and cook until all ingredients are heated through and spices are well combined.
- Mix in Salsa and Cheese: Transfer the chicken mixture to a bowl. Add ¼ cup salsa verde, 1 cup shredded Monterey Jack cheese, and ½ cup shredded Oaxaca cheese. Stir the mixture until the cheese begins to melt and fully incorporate. Finish by stirring in 1 tablespoon fresh lime juice for brightness.
- Assemble the Chimichangas: Lay a large flour tortilla flat on a clean surface. Spread approximately ¼ cup of refried beans in the center of the tortilla. Spoon about 1/4 of the chicken and cheese mixture over the beans. Fold in the sides and then tightly roll the tortilla to enclose the filling completely, forming a secure chimichanga.
- Pan Fry the Chimichangas: Heat a thin layer of avocado oil in a skillet over medium heat. Place each chimichanga seam-side down in the skillet to seal them. Fry for about 2-3 minutes per side, turning carefully with tongs or a spatula, until all sides are golden brown and crispy. Add more oil as needed between batches to ensure even frying.
- Serve: Remove the chimichangas from the skillet and drain briefly on paper towels if desired. Serve immediately while hot, garnished with guacamole, sour cream, salsa, and freshly chopped cilantro to complement the flavors.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Oaxaca cheese can be substituted with mozzarella if unavailable.
- Make sure to fry on medium heat to ensure the chimichangas cook through without burning the exterior.
- Press the seam side down first to help seal the tortilla and prevent it from unrolling while frying.
- Adjust spice level by adding more chili powder or a dash of hot sauce to the filling.
