Description
This Chicken Chimichanga recipe offers a deliciously crispy, golden-brown tortilla stuffed with seasoned shredded chicken, rice, beans, corn, and cheddar cheese. Perfectly baked or fried to achieve an irresistible crunch, it’s served with sour cream, guacamole, and salsa for added flavor and creaminess, making it a fulfilling Mexican-inspired dish ideal for lunch or dinner.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup canned corn, drained
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
Tortillas & Cooking
- 4 large flour tortillas
- 2 tablespoons vegetable oil (for baking or frying)
For Serving (Optional)
- Sour cream or crema
- Guacamole
- Additional salsa
Instructions
- Prepare the Filling: In a large bowl, combine the shredded cooked chicken, cooked rice, shredded cheddar cheese, black beans, corn, salsa, and chopped cilantro. Mix well to evenly distribute all ingredients, creating a flavorful filling mixture.
- Assemble the Chimichangas: Lay each large flour tortilla flat on a clean surface. Spoon an equal amount of the chicken filling mixture onto each tortilla, spreading it slightly toward the center but leaving space at the edges. Carefully fold the sides of the tortilla over the filling, then roll tightly to form a burrito-shaped chimichanga, ensuring the filling is securely wrapped inside.
- Cook the Chimichangas: To bake: Preheat the oven to 400°F (205°C). Lightly brush the outside of each chimichanga with vegetable oil and place them seam-side down on a baking sheet lined with parchment paper. Bake for 20 minutes, turning halfway through, until golden brown and crispy. To fry: Heat vegetable oil in a deep skillet over medium-high heat. Once hot, carefully place each chimichanga seam-side down into the oil. Fry for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- Serve: Serve the chimichangas hot, accompanied by sour cream or crema, guacamole, and additional salsa on the side for dipping or topping.
Notes
- You can use rotisserie chicken for a quick shortcut.
- For a healthier option, baking is preferred over frying.
- Make sure to seal the chimichangas tightly to prevent filling from leaking during cooking.
- Customize the filling with your favorite vegetables or spices.
- Leftover chimichangas can be refrigerated and reheated in the oven for best crispness.
