My Favorite Chimichanga
Crispy, golden, and bursting with bold flavors, "My Favorite Chimichanga" is the ultimate Tex-Mex indulgence that will have your taste buds dancing! This irresistible recipe combines tender shredded chicken, melted cheddar, creamy cream cheese, and zesty salsa, all seasoned with a vibrant blend of chili powder, cumin, and garlic. Wrapped in soft flour tortillas and fried to perfection, each chimichanga boasts a satisfyingly crunchy exterior with a gooey, savory filling inside. Perfect as a crowd-pleasing dinner or a party favorite, these chimichangas are a breeze to prepare and cook in just 30 minutes. Garnish with fresh cilantro, dollops of sour cream, and a dollop of guacamole for an eye-catching, restaurant-quality presentation. If you’re craving the perfect balance of texture and flavor in a homemade Mexican-inspired dish, this recipe is your new go-to!
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Recipe Information
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese, softened
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 6 flour tortillas (large)
- 3 cups vegetable oil for frying
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup sour cream (for garnish, optional)
- 0.5 cup guacamole (for garnish, optional)
Instructions
In a large mixing bowl, combine the shredded chicken, shredded cheddar cheese, cream cheese, salsa, chili powder, cumin, and garlic powder. Mix until well combined.
Lay each flour tortilla flat on a working surface. Place an equal amount of the chicken filling in the center of each tortilla.
Fold the sides of the tortilla over the filling, then fold the bottom edge up and roll tightly. Secure with a toothpick if necessary to keep the chimichanga sealed while frying.
In a deep skillet or large pot, heat the vegetable oil to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of tortilla into it; it should sizzle and float to the surface.
Carefully lower each chimichanga into the hot oil using tongs. Fry 2-3 chimichangas at a time, cooking for about 2-3 minutes per side or until golden brown and crispy.
Remove the fried chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat until all chimichangas are cooked.
Serve warm, garnished with fresh chopped cilantro, sour cream, and guacamole if desired.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.2 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 464 mg | 10% | |
*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.
