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Crispy Chicken Chimichangas

Crispy Chicken Chimichangas

Crispy Chicken Chimichangas are deep-fried burritos with a perfectly golden, crunchy exterior and a juicy, seasoned chicken filling. Quick and easy to make, this recipe yields flavorful Mexican-inspired chimichangas that are perfect for lunch, dinner, or party snacks. Customizable and crowd-pleasing, they bring restaurant-quality taste right to your kitchen.

  • Total Time: 30 minutes
  • Yield: 4 chimichangas 1x

Ingredients

Scale

Main Ingredients

  • 2 cups cooked shredded chicken
  • 4 large flour tortillas
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt to taste
  • 1/4 cup fresh cilantro, chopped
  • Vegetable or canola oil for frying (about 3-4 cups)

Optional Toppings

  • Sour cream
  • Salsa
  • Guacamole

Instructions

  1. Prepare the Filling: In a skillet, sauté chopped onion and garlic until fragrant and translucent. Stir in shredded cooked chicken, chili powder, cumin, and salt. Cook until the mixture is heated through and evenly coated with spices. Remove from heat and stir in chopped cilantro and shredded cheese to create a gooey texture inside.
  2. Assemble the Chimichangas: Lay out a large flour tortilla and place a generous scoop of the chicken filling in the center. Fold in the sides, then roll tightly from the bottom to create a secure burrito shape. Make sure the seams are tucked underneath to prevent them from opening during frying.
  3. Heat the Oil: Pour enough oil into a deep skillet or pot to submerge the chimichangas halfway. Heat the oil to about 350°F (175°C) to ensure a crispy finish without absorbing too much oil.
  4. Fry Until Golden: Carefully place each chimichanga seam side down into the hot oil. Fry in batches if necessary, turning occasionally, until all sides are golden brown and crispy, usually about 3 to 4 minutes per batch. Use tongs for easy handling.
  5. Drain and Serve: Remove the chimichangas from oil and let them drain on paper towels to absorb excess grease. Serve immediately with your favorite toppings like sour cream, salsa, or guacamole.

Notes

  • Use large tortillas to prevent tearing during rolling and frying.
  • Do not overfill the tortillas to avoid bursting while frying.
  • Seal seams with a bit of water or egg wash for a tighter fold.
  • Maintain oil temperature at 350°F for perfect crispiness without greasiness.
  • Drain chimichangas well on paper towels to keep them crunchy.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Deep Frying
  • Cuisine: Mexican
  • Diet: Contains Gluten

Nutrition

  • Serving Size: 1 chimichanga
  • Calories: 450
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 8g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: chimichangas, crispy chicken chimichangas, Mexican fried burritos, chicken chimichangas recipe, crunchy chimichangas