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This flavorful chicken chimichanga recipe transforms simple ingredients into a restaurant-worthy meal that brings the best of Mexican-American cuisine right to your table. The crispy exterior gives way to tender shredded chicken and melty cheese for an irresistible combination my family requests at least twice a month.
I discovered this recipe while trying to recreate my favorite dish from our local Mexican restaurant. After several attempts I finally nailed the perfect balance of spices that makes these chimichangas truly special.
Ingredients
- Vegetable oil: Helps create that perfectly crispy exterior whether frying or baking
- White onion: Provides a sweet aromatic base for the filling
- Garlic: Adds essential pungent flavor that builds depth
- Chili powder: Delivers mild heat and earthy notes
- Oregano: Brings subtle herbal notes traditional in Mexican cuisine
- Cumin: Provides warm earthiness that rounds out the spice profile
- Shredded chicken: Creates the hearty protein base – look for a rotisserie chicken to save time
- Salt and pepper: Enhance and balance all the flavors
- Diced green chilies: Add mild heat and authentic flavor
- Flour tortillas: Need to be burrito size to properly wrap the filling
- Monterey Jack cheese: Melts beautifully and has the perfect mild flavor
Step-by-Step Instructions
- Prepare Your Cooking Method:
- For fried version, heat 2 inches of oil in a heavy skillet over low heat until it reaches about 375°F. This slow heating ensures the oil reaches proper temperature without burning. For baked version, preheat oven to 375°F and prepare a baking sheet with nonstick spray.
- Create The Flavorful Filling:
- Heat 2 tablespoons vegetable oil in a large skillet over medium high heat and cook onions until translucent, about 3 minutes. Add garlic and spices and cook until fragrant, which releases their essential oils and deepens flavor. Mix in shredded chicken, salt, pepper, and green chilies. Then cook for about 5 minutes until thoroughly heated.
- Assemble The Chimichangas:
- Warm tortillas in microwave for about 20 seconds until pliable. Place about 1/2 cup chicken mixture in center of each tortilla and top with 3 tablespoons Monterey Jack cheese. Fold sides over filling, then fold bottom up and roll tightly to form a secure package.
- Cook To Crispy Perfection:
- For fried version, carefully lower each chimichanga seam side down into hot oil. Hold with tongs to prevent unraveling and fry until golden brown, about 1 to 2 minutes per side. For baked version, place seam side down on prepared baking sheet, spray tops with nonstick spray, and bake 20 to 30 minutes until golden and crispy.
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The secret to truly outstanding chimichangas is taking your time with the spices. I toast them slightly with the onions and garlic, which releases their essential oils and creates a more complex flavor profile that elevates this dish beyond ordinary.
Make Ahead Magic
These chimichangas freeze beautifully before cooking. Simply prepare them through the assembly stage, wrap individually in plastic wrap, then foil, and freeze for up to three months. When ready to enjoy, thaw in the refrigerator overnight, then cook according to your preferred method. I often make a double batch specifically to stock my freezer with easy meals for busy weeknights.
Perfect Pairings
Serve these chimichangas with traditional sides for a complete feast. Spanish rice and refried beans create the perfect plate companions. For toppings, set up a bar with fresh pico de gallo, guacamole, sour cream, shredded lettuce, and your favorite salsas. This interactive approach makes dinner feel special and allows everyone to customize their plate. My family particularly loves these with a drizzle of queso sauce for extra indulgence.
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Healthier Adaptations
While traditional chimichangas are fried, the baked version offers a lighter alternative without sacrificing flavor. To make them even healthier, use whole wheat tortillas, add more vegetables to the filling like diced bell peppers or corn, and substitute part of the cheese with extra beans for protein. You can also brush the outsides with a small amount of oil instead of using cooking spray for a more authentic taste while still keeping calories in check.
Frequently Asked Questions
- → Can I use another type of cheese for chimichangas?
Yes, you can substitute Monterey Jack with cheddar, mozzarella, or a blend of Mexican cheeses for delicious results.
- → Is it possible to bake instead of fry the chimichangas?
Absolutely! Preheat your oven to 375°F and bake for 20 to 30 minutes until golden brown after spraying the tops with nonstick spray.
- → Can I make chimichangas ahead of time?
Yes, you can prepare and roll them in advance, then refrigerate or freeze them. Cook as directed when ready to serve.
- → What are good toppings for chimichangas?
Salsa, guacamole, sour cream, pico de gallo, shredded lettuce, or even a drizzle of queso sauce are perfect toppings.
- → Can I use a different protein instead of chicken?
Yes, you can use shredded beef, pork, or even cooked vegetables as a filling alternative.