Description
These Chicken Chimichangas are crispy, cheesy, and packed with a flavorful chicken and bean filling. Made by sautéing onions and garlic, then simmering them with tomato sauce, salsa, spices, refried beans, and shredded chicken, this filling is wrapped in large flour tortillas, topped with cheese, and pan-fried to golden perfection. Perfect for a Mexican-inspired main course that’s fun and satisfying.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 tablespoon chopped garlic
- 1/2 cup tomato sauce
- 1/2 cup salsa
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 16 ounce can refried beans
- 4 cups cooked shredded or diced chicken
Assembly
- 6 burrito size flour tortillas
- 3 cups shredded Mexican blend cheese
Frying
- Canola or vegetable oil for frying (about 2 cups)
Instructions
- Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add chopped garlic and cook for an additional minute until fragrant.
- Simmer with sauces and spices: Pour in the tomato sauce and salsa, stirring to combine. Add kosher salt, fresh black pepper, chili powder, and cumin. Stir well to mix the spices evenly.
- Add beans and chicken: Stir in the refried beans until the filling is smooth and well combined. Fold in the shredded or diced chicken thoroughly. Taste the filling and adjust seasonings if needed. Remove from heat and let the filling cool slightly.
- Assemble chimichangas: Lay one flour tortilla flat on a clean surface. Spoon about 3/4 cup of the cooled filling across the center of the tortilla. Top with 1/2 cup shredded Mexican blend cheese. Fold the bottom of the tortilla over the filling, tuck in the sides, then roll up tightly to enclose the filling. Place seam side down on a plate. Repeat with the remaining tortillas and filling to make 6 chimichangas.
- Fry chimichangas: Pour enough canola or vegetable oil into a large skillet to cover the bottoms of the chimichangas about 1/2 inch deep and heat over medium heat. Once hot, carefully place 1 or 2 chimichangas seam side down into the skillet. Fry for about 3 to 4 minutes per side until the tortillas are crisp and golden brown and the cheese inside is melted. Use tongs to turn them gently. Drain fried chimichangas on paper towels to remove excess oil.
- Serve: Serve the chimichangas hot with your favorite toppings such as sour cream, guacamole, or extra salsa if desired.
Notes
- For extra crispiness, double-fry the chimichangas by frying once on each side until lightly golden, then fry again briefly to deepen the crispness.
- You can substitute cooked rotisserie chicken to save time and add flavor.
- To make this recipe gluten-free, use gluten-free large tortillas and check that all ingredients, including refried beans, are gluten-free.
- Leftover chimichangas can be refrigerated and reheated in the oven to maintain crispiness.
- If you prefer baking over frying, brush chimichangas lightly with oil and bake at 400 degrees Fahrenheit for 15-20 minutes until golden.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 33 g
- Cholesterol: 85 mg
