Chipotle Chicken Chimichanga
Take your taste buds on an unforgettable journey with these crispy, golden-brown Chipotle Chicken Chimichangas! Packed with smoky shredded chicken cooked in a flavorful blend of chipotle peppers, adobo sauce, and aromatic spices, these chimichangas are stuffed with refried beans, fluffy white rice, and melty cheddar cheese, all wrapped in a warm flour tortilla. Deep-fried to perfection, each bite delivers a satisfying crunch followed by a burst of bold, zesty flavors. Perfect for weeknight dinners or indulgent gatherings, this Tex-Mex classic is easy to customize with your favorite toppings like sour cream, fresh pico de gallo, and chopped cilantro. Whether you're a fan of spicy food or craving hearty comfort, this recipe is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 pieces Chipotle peppers in adobo sauce
- 2 tablespoons Adobo sauce
- 2 pieces Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 pieces Large flour tortillas
- 1 cup Shredded cheddar cheese
- 1 cup Refried beans
- 1 cup Cooked white rice
- 2 cups Vegetable oil (for frying)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Pico de gallo (optional, for serving)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C) if keeping chimichangas warm after frying.
Season the chicken breasts with salt, black pepper, cumin, and smoked paprika.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the seasoned chicken breasts until fully cooked, approximately 5-7 minutes per side. Remove from the skillet and let rest for 5 minutes, then shred the chicken using two forks.
In the same skillet, add the chopped garlic and sauté for 30 seconds until fragrant. Add the shredded chicken back to the skillet along with the chipotle peppers, adobo sauce, and 2 tablespoons of water. Mix well and cook for 2-3 minutes, allowing the flavors to meld. Remove from heat and set aside.
Lay a large flour tortilla flat on a clean surface. Spread 2 tablespoons of refried beans in the center of the tortilla, followed by 1/4 cup of cooked rice, 1/4 of the chipotle chicken mixture, and a handful of shredded cheddar cheese.
Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito shape. Repeat with the remaining tortillas and filling.
Heat 2 cups of vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Carefully lower each chimichanga into the hot oil using tongs and fry until golden brown and crispy, about 2-3 minutes per side. Fry in batches if needed to avoid overcrowding.
Remove chimichangas from the oil and transfer to a paper towel-lined plate to drain excess oil. Optionally, place them in the oven to keep warm while frying the rest.
Serve chimichangas hot, topped with sour cream, pico de gallo, and chopped cilantro if desired.
Nutrition Facts
Calories |
6489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 589.8 g | 756% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 6980 mg | 304% | |
| Total Carbohydrate | 207.4 g | 75% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 16.7 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1409 mg | 108% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2480 mg | 53% | |
*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.
