Chimichangas

Why make this recipe

Chimichangas are a fantastic way to enjoy the flavors of Mexican cuisine in a fun and crispy wrap. They are ideal for family dinners, gatherings, or even a cozy night in. This recipe is easy to make and allows for endless customization based on what you have at home. Plus, who doesn’t love a crunchy, cheesy bite?

How to make Chimichangas

Ingredients:

• 4 large flour tortillas
• 2 cups cooked and shredded chicken
• 1 cup refried beans
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Oil for frying
• Sour cream and salsa for serving

Directions:

1. In a bowl, combine the chicken, refried beans, cheese, chili powder, cumin, garlic powder, and onion powder. Mix well.
2. Lay out each tortilla and place a generous amount of the filling in the center.
3. Fold in the sides and roll it up tightly.
4. Heat oil in a skillet over medium-high heat.
5. Carefully add the chimichangas, seam side down, and fry until golden brown on all sides, about 3-5 minutes per side.
6. Remove from the oil and drain on paper towels.
7. Serve with sour cream and salsa.

How to serve Chimichangas

Chimichangas are best served hot and crispy right out of the skillet. Plate them with a dollop of sour cream and a side of salsa for dipping. You can also add some fresh guacamole or a sprinkle of chopped cilantro for extra flavor.

How to store Chimichangas

If you have leftovers, let the chimichangas cool completely, then store them in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, pop them in the oven or an air fryer to regain some of their crispiness.

Tips to make Chimichangas

• Be sure not to overfill the tortillas; otherwise, they might burst while frying.
• If you want to add more flavor, try marinating the chicken before cooking.
• Feel free to swap out the chicken for other proteins like beef, pork, or even beans for a vegetarian option.

Variation

You can customize chimichangas by adding different ingredients like sautéed peppers, onions, or corn. You can also use different types of cheese based on your taste preference.

FAQs

• Can I bake chimichangas instead of frying them?
  Yes! Preheat your oven to 400°F (200°C), brush the chimichangas with oil, and bake for about 20-25 minutes or until they are golden brown.

• Can I freeze chimichangas?
  Absolutely! Assemble the chimichangas, then freeze them uncooked. When you’re ready to eat, fry them straight from the freezer or bake them using the method mentioned earlier.

• What toppings can I add to chimichangas?
  Popular toppings include guacamole, jalapeños, shredded lettuce, diced tomatoes, or even a drizzle of cheese sauce. Get creative!

Chimichangas

Chimichangas are a delicious crispy wrap filled with chicken, beans, and cheese, making for a perfect family meal or snack.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Filling

• 2 cups cooked and shredded chicken
• 1 cup refried beans
• 1 cup shredded cheese (cheddar or Mexican blend) Use your preferred type of cheese.
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Chimichangas

• 4 large flour tortillas
• Oil for frying Use enough oil to cover the bottom of the skillet.

Serving

• Sour cream For serving.
• Salsa For serving.

Method

 

Preparation

1. In a bowl, combine the chicken, refried beans, cheese, chili powder, cumin, garlic powder, and onion powder. Mix well.
2. Lay out each tortilla and place a generous amount of the filling in the center.
3. Fold in the sides and roll it up tightly.

Cooking

1. Heat oil in a skillet over medium-high heat.
2. Carefully add the chimichangas, seam side down, and fry until golden brown on all sides, about 3-5 minutes per side.
3. Remove from the oil and drain on paper towels.

Serving

1. Serve with sour cream and salsa.

Notes

Chimichangas are best served hot and crispy. Customize with fresh guacamole or cilantro. Leftovers can be stored in an airtight container for up to 3 days.