Description
This crunchy, savory chimichangas recipe features a flavorful chicken and pinto bean filling, wrapped in warm flour tortillas, fried to golden perfection, and topped with fresh lettuce, salsa, sour cream, and tomatoes. Perfect for a satisfying Mexican-inspired meal that combines crispy textures and bold flavors.
Ingredients
Scale
Chicken Filling
- 1 tablespoon vegetable oil
- 1 pound chicken breast (boneless, skinless, cut in cubes)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium jalapeno (seeded and chopped)
- ½ tablespoon chili powder
- ½ teaspoon cayenne pepper
- ½ tablespoon garlic powder
- ½ tablespoon all-purpose flour
- 1 ½ cups chicken broth
- 2 tablespoon red wine vinegar
- 15 ounce pinto beans (drained and rinsed, 1 can)
- 2 tablespoon lime juice (freshly squeezed)
- ¼ cup fresh cilantro (chopped)
Chimichangas and Toppings
- ½ cup vegetable oil (or more if needed for frying)
- 12 large flour tortillas (warmed)
- 1½ cups Monterey Jack cheese (shredded)
- 1 cup iceberg lettuce (chopped)
- ½ cup salsa
- ½ cup sour cream
- ½ cup tomatoes (diced)
Instructions
- Cook the chicken filling: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook for about 5 to 7 minutes until no longer pink and starting to brown. Add chopped onion, minced garlic, and chopped jalapeno; cook for another 3 to 4 minutes until onions soften.
- Add spices and thicken: Stir in chili powder, cayenne pepper, garlic powder, and flour, coating the chicken mixture evenly. Cook for 2 to 3 minutes while stirring frequently to combine the flavors and cook the flour slightly.
- Simmer the filling: Deglaze the skillet with 1 ½ cups chicken broth and 2 tablespoons red wine vinegar, scraping the bottom to loosen browned bits. Lower the heat to medium-low and simmer for 10 minutes or until most of the liquid evaporates.
- Incorporate beans and cilantro: Stir in the drained pinto beans, 2 tablespoons lime juice, and half of the chopped cilantro. Cook for 3 more minutes to heat through. Remove from heat.
- Prepare the tortillas: Warm the flour tortillas in the microwave for a few seconds until pliable, to prevent cracking when rolling.
- Assemble the chimichangas: Place about ¾ cup of the chicken and bean mixture in the center of a tortilla, then add 2 tablespoons of shredded Monterey Jack cheese on top. Fold the sides of the tortilla over the filling and roll tightly from one end to the other to form a sealed burrito shape. Repeat with remaining tortillas.
- Heat the frying oil: In a large, deep skillet or cast iron skillet, heat about ½ inch of vegetable oil to 325°F (160°C), ensuring it is hot enough to fry without becoming greasy or burnt.
- Fry the chimichangas: Slowly lower the rolled chimichangas into the hot oil and fry for 2 minutes on each side or until golden brown and crispy. Cook in batches of about 4 to avoid overcrowding. Remove with tongs and drain on a wire rack to keep crisp.
- Serve and garnish: Arrange shredded iceberg lettuce on serving plates, spoon on salsa, and place chimichangas over the top. Add a dollop of sour cream, additional salsa, sprinkle diced tomatoes, and garnish with the remaining fresh cilantro. Serve immediately while hot.
Notes
- Use large burrito-sized flour tortillas for easier wrapping without tearing.
- If the chicken filling looks too wet, remove excess moisture with a slotted spoon to avoid soggy chimichangas.
- Substitute chicken with shredded beef, pork, or rotisserie chicken for different flavors.
- Do not overstuff the tortillas to prevent them from bursting during frying.
- You can assemble chimichangas ahead, freeze them, then thaw in the refrigerator before frying.
- Maintain oil temperature at around 325°F; too cool oil results in greasy chimichangas, too hot burns them.
- For a healthier alternative, brush chimichangas with melted butter and bake at 425°F for 15 to 20 minutes until golden and crispy.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
