Chow Down Chimichangas
Get ready to indulge in the ultimate Tex-Mex comfort food with these irresistible **Chow Down Chimichangas**! Packed with tender shredded chicken, sautéed onions, aromatic spices like cumin and paprika, and a splash of zesty salsa, these crispy creations burst with bold, savory flavors in every bite. Wrapped in golden, fried flour tortillas and topped with creamy sour cream, rich guacamole, and a garnish of fresh cilantro, these chimichangas are the perfect marriage of crunchy and gooey textures. Ready in just 30 minutes, this easy recipe is ideal for weeknight dinners or entertaining guests. Serve these crowd-pleasers with your favorite Mexican sides or enjoy them on their own for a meal that hits all the right notes!
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Recipe Information
Ingredients
- 3 cups Shredded chicken
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Pepper
- 0.5 cups Salsa
- 1.5 cups Shredded cheddar cheese
- 6 large Flour tortillas
- 4 cups Vegetable oil
- 2 tablespoons Chopped fresh cilantro (optional)
- 0.5 cups Sour cream (for serving)
- 0.5 cups Guacamole (for serving)
Instructions
In a large skillet over medium heat, add a drizzle of vegetable oil and sauté the diced onion for about 3 minutes or until translucent.
Add minced garlic to the skillet and cook for 30 seconds until fragrant.
Stir in the shredded chicken, cumin, chili powder, paprika, salt, and pepper, mixing well to combine.
Add salsa to the skillet and stir until the mixture is evenly coated and heated through. Remove from heat and let it cool slightly.
Lay a flour tortilla flat on a clean surface. Add about 1/2 cup of the chicken mixture to the center of the tortilla, then sprinkle with a generous amount of shredded cheddar cheese.
Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito shape. Repeat with the remaining tortillas and filling.
Heat the 4 cups of vegetable oil in a deep skillet or pot until it reaches 350°F (175°C).
Carefully place one or two chimichangas in the hot oil, seam-side down, and fry for 2-3 minutes on each side, or until golden brown and crispy. Use tongs to remove them and let them drain on a paper towel-lined plate.
Repeat with the remaining chimichangas, ensuring not to overcrowd the skillet.
Serve warm with a dollop of sour cream, a spoonful of guacamole, and a sprinkle of freshly chopped cilantro, if desired. Enjoy!
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 31.7 g | 159% | |
| Polyunsaturated Fat | 89.5 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1074 mg | 47% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.6 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 531 mg | 11% | |
*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.
