Description
Mexican chicken chimichangas deliver a crispy, golden-brown delight packed with seasoned meat and melted cheese. Served with zesty salsa and sour cream, these authentic treats will transport you to the heart of Mexico’s culinary landscape.
Ingredients
Scale
- 2 cups (450 g / 1 lb) cooked, shredded chicken
- 8 large flour tortillas
- 1 cup (120 g / 4 oz) shredded cheddar or monterey jack cheese
- 1 can (15 oz / 425 g) refried beans (optional)
- ½ cup (120 ml / 4 fl oz) chicken broth
- 1 tbsp taco seasoning
- 1 can (4 oz / 113 g) diced green chilies
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Vegetable oil, for frying
- Sour cream
- Salsa
- Guacamole
- Chopped fresh cilantro
Instructions
- Vegetable Foundation: In a skillet, sauté onions and bell peppers with olive oil until they become translucent and release their aromatic essence. Introduce minced garlic, allowing it to infuse the mixture with its robust flavor.
- Flavor Infusion: Add shredded chicken, green chilies, and taco seasoning to the vegetable base. Pour chicken broth and simmer until the ingredients create a cohesive, moisture-rich filling. Incorporate shredded cheese, stirring until it melts and binds the mixture with creamy texture.
- Assembly Technique: Spread a thin layer of refried beans on each tortilla as a flavor foundation. Spoon the chicken mixture into the center, carefully folding and rolling to create a secure, compact packet that prevents filling from escaping.
- Cooking Method: Choose between two preparation techniques – deep frying or oven roasting. For frying, heat vegetable oil in a heavy skillet until it reaches optimal temperature. Carefully lower chimichangas seam-side down, rotating to achieve an even, golden-brown exterior. Alternatively, for a healthier option, arrange on a baking sheet, brush with oil, and roast in a preheated oven until crisp and golden.
- Serving Presentation: Transfer chimichangas to a serving platter. Embellish with generous dollops of sour cream, vibrant salsa, creamy guacamole, and a sprinkle of fresh cilantro. Serve immediately to preserve the perfect crispy texture and warmth.
Notes
- Prevent Soggy Bottoms: Pat chicken dry before sautéing to remove excess moisture, ensuring a crisp texture when frying or baking chimichangas.
- Oil Temperature Control: Maintain oil at 350-375°F for perfect golden-brown crispiness without burning the tortilla exterior.
- Sealing Technique: Use a small amount of water or beaten egg along tortilla edges to create a tight seal and prevent filling from leaking during cooking.
- Healthier Cooking Option: Swap deep-frying with air fryer or oven-baking method to reduce oil content while maintaining a crispy exterior, ideal for health-conscious diners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 3
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg