Chicken Chimi Chimies Chimichangas
Crispy, cheesy, and bursting with flavor, these Chicken Chimi Chimies Chimichangas are the ultimate guilty pleasure for Tex-Mex lovers! This easy recipe combines tender shredded chicken, cream cheese, cheddar, sour cream, and a zesty blend of salsa and spices to create a hearty filling wrapped in flour tortillas. Pan-fried to golden perfection, these handheld delights deliver a satisfying crunch with every bite. Ideal for weeknight dinners or entertaining a crowd, these chimichangas are customizable with fresh cilantro, avocado, or extra sour cream for a touch of indulgence. Ready in just 35 minutes, this crowd-pleaser is sure to become a family favorite. Perfect for keywords like "crispy chicken chimichangas," "Tex-Mex dinner ideas," and "easy fried tortillas."
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 4 oz Cream cheese
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Garlic powder
- 6 pieces Large flour tortillas
- 1 cup Vegetable oil
- 2 tbsp Chopped fresh cilantro (optional garnish)
- Sliced avocado or guacamole (optional garnish)
- Sour cream (optional garnish)
Instructions
In a large mixing bowl, combine the shredded chicken, cream cheese, shredded cheddar cheese, sour cream, salsa, cumin, chili powder, and garlic powder. Mix thoroughly until evenly combined.
Lay out the flour tortillas on a clean surface. Spoon an even portion of the chicken mixture into the center of each tortilla.
Fold the sides of the tortilla inwards, then roll up tightly from the bottom to secure the filling inside, forming a burrito-like shape.
Heat the vegetable oil in a large skillet over medium-high heat. While the oil heats, prepare a plate lined with paper towels to drain the chimichangas after frying.
Carefully place the rolled chimichangas seam-side down into the hot oil. Fry in batches of 2-3 at a time for 2-3 minutes per side, or until the tortilla is golden-brown and crispy.
Using tongs, carefully remove the chimichangas from the oil and place them onto the prepared paper towel-lined plate to absorb excess oil.
Serve the chimichangas warm, garnished with fresh cilantro, avocado or guacamole, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
4760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.9 g | 464% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 136.2 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 4213 mg | 183% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 24.1 g | ||
| Protein | 215.9 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1603 mg | 123% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2345 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
