Chimichangas
Golden, crispy, and irresistibly flavorful, these homemade chicken chimichangas are a Tex-Mex delight that takes your taste buds on a culinary adventure! This recipe starts with tender, seasoned chicken breast cooked to perfection and shredded, then mixed with a savory blend of tomato sauce, garlic, onion, and bold spices like cumin and chili powder. Wrapped in soft flour tortillas with a melty duo of cheddar and Monterey Jack cheeses, these chimichangas are fried until perfectly crunchy. Serve them hot and garnish with creamy guacamole, zesty salsa, or a dollop of sour cream for a restaurant-quality meal right at home. Ready in under an hour, this easy chimichanga recipe is perfect for weeknight dinners or festive gatherings! Keywords: homemade chimichangas, Tex-Mex recipe, chicken chimichangas, crispy tortillas, easy Mexican dinner.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 1 cup Tomato sauce
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 6 pieces Large flour tortillas
- 4 cups Vegetable oil (for frying)
- Optional toppings: sour cream, guacamole, salsa, chopped cilantro
Instructions
Season the chicken breasts with a pinch of salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from the skillet and shred the chicken using two forks. Set aside.
In the same skillet, add the garlic and onion, and sauté for 2-3 minutes until softened and fragrant.
Stir in the tomato sauce, cumin, chili powder, salt, and black pepper. Cook for 2 minutes until the mixture is well combined.
Add the shredded chicken back to the skillet and mix with the sauce. Cook for 2-3 minutes until heated through. Remove from the heat and allow the mixture to cool slightly.
In a large mixing bowl, combine the shredded cheddar and Monterey Jack cheeses. Reserve 1/4 cup of the cheese mixture for topping later.
To assemble the chimichangas, place a flour tortilla on a clean surface. Spoon about 1/2 cup of the chicken filling into the center of the tortilla. Top with a handful of the cheese mixture.
Fold the sides of the tortilla inwards, then roll it tightly from the bottom to form a secure burrito shape. Repeat this process with the remaining tortillas, chicken filling, and cheese.
Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C). Carefully place 1-2 chimichangas into the hot oil, seam side down, and fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain. Repeat with the remaining chimichangas.
Serve the chimichangas hot with optional toppings like sour cream, guacamole, salsa, or chopped cilantro. Sprinkle the reserved shredded cheese over the top if desired.
Nutrition Facts
Calories |
10700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1088.1 g | 1395% | |
| Saturated Fat | 195.1 g | 975% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 5582 mg | 243% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 16.7 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2091 mg | 161% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1448 mg | 31% | |
*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.
