Description
Golden, crispy, and packed with flavor, these Chicken Chimichangas are the perfect combination of crunchy tortilla, juicy shredded chicken, and melted cheese. Whether fried to perfection or air-fried for a lighter twist, this dish delivers bold Tex-Mex flavors that will transport you to a festive family gathering. Serve them with guacamole, sour cream, and salsa for an irresistible meal that brings people together!
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
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/4 cup salsa verde
- 1 cup Monterey Jack cheese, shredded
- 1/2 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 tbsp avocado oil in a skillet over medium heat.
- Add diced onion and sauté until softened.
- Stir in shredded chicken, chili powder, cumin, paprika, salt, and pepper. Cook until combined.
- Mix in Salsa and Cheese:
- Transfer the chicken mixture to a bowl.
- Add salsa verde, Monterey Jack cheese, Oaxaca cheese, and fresh lime juice. Stir until the cheese starts to melt.
- Assemble the Chimichangas:
- Lay a flour tortilla flat.
- Spread 1/4 cup of refried beans in the center.
- Add 1/4 of the chicken and cheese mixture.
- Fold in the sides and roll tightly to seal.
- Pan-Fry to Crispy Goodness:
- Heat a thin layer of avocado oil in a skillet over medium heat.
- Place each chimichanga seam-side down and cook for 2-3 minutes per side until golden and crispy.
- Add more oil as needed for even crisping.
- Serve & Enjoy:
- Plate the chimichangas and top with guacamole, sour cream, salsa, and fresh cilantro.
Notes
- Baking Option: Brush tortillas with a little oil and bake at 400°F for 20 minutes, flipping halfway through.
- Air-Fryer Option: Lightly brush with oil and air-fry at 375°F for 7-10 minutes.
- Make Ahead: Assemble and refrigerate for up to a day before frying.
- Freezing Instructions: Freeze uncooked chimichangas and thaw slightly before cooking.
- Reheating Tips: To keep crispy, reheat in an oven (350°F for 10 minutes) or air fryer (375°F for 5-7 minutes).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying (with Baking/Air-Frying options)
- Cuisine: Tex-Mex