Chicken Chimichangas
Crispy, golden, and bursting with bold Tex-Mex flavors, these Chicken Chimichangas are the ultimate restaurant-quality meal made right in your kitchen! This vibrant recipe starts with seasoned shredded chicken infused with sautéed onions, green chilies, garlic, and a blend of smoky spices like cumin and chili powder. The filling is then made irresistibly creamy with sour cream and melted cheddar cheese before being wrapped in large flour tortillas. Each chimichanga is pan-fried to perfection, giving them a crunchy exterior while locking in the rich, savory filling. Perfect as a crowd-pleasing dinner or a hearty snack, these chimichangas can be customized with your favorite toppings, such as guacamole, salsa, sour cream, or a sprinkle of fresh cilantro. With just 30 minutes of prep and cook time, this easy recipe will have your family savoring every crispy, cheesy bite.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 1 medium Onion, finely diced
- 4 oz Green chilies, diced
- 2 cloves Garlic, minced
- 1 tsp Cumin powder
- 1 tsp Chili powder
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 0.5 cup Sour cream
- 1 cup Shredded cheddar cheese
- 6 pieces Large flour tortillas
- 1 cup Vegetable oil
- Optional toppings: guacamole, salsa, sour cream, chopped cilantro
Instructions
In a large skillet over medium heat, sauté the diced onion until translucent, about 3–4 minutes.
Add the minced garlic and sauté for an additional 1–2 minutes until fragrant.
Stir in the green chilies, cumin powder, chili powder, salt, and pepper. Cook for 1 minute to combine the flavors.
Add the shredded chicken to the skillet and mix thoroughly until the chicken is evenly coated with the spices. Cook for another 2 minutes, then remove the skillet from heat.
Stir the sour cream and shredded cheddar cheese into the chicken mixture. Ensure it is thoroughly combined and set aside to cool slightly.
Lay out the tortillas on a flat surface. Spoon about 1/3 cup of the chicken mixture into the center of each tortilla.
Fold in the sides of the tortilla, then roll it up tightly to enclose the filling. Secure with a toothpick if needed.
Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C).
Carefully place the rolled chimichangas seam-side down into the hot oil. Fry them in small batches for 2–3 minutes per side, or until golden and crispy.
Remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve the chimichangas warm with optional toppings such as guacamole, salsa, sour cream, or chopped cilantro. Enjoy!
Nutrition Facts
Calories |
4351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.4 g | 407% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 4345 mg | 189% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 24.6 g | ||
| Protein | 209.6 g | 419% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1467 mg | 113% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2380 mg | 51% | |
*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.
