Description
These Crispy Spicy Mexican Chicken Chimichangas are golden-fried tortillas stuffed with a flavorful blend of shredded chicken, spices, salsa, refried beans, cheese, and green onions. Perfectly crunchy on the outside and savory on the inside, they make a delicious Tex-Mex meal that is easy to prepare and guaranteed to satisfy your cravings for a spicy, cheesy comfort food.
Ingredients
Scale
Filling
- 2 cups cooked and shredded chicken breast
- 1 cup salsa (mild, medium, or hot, based on preference)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup refried beans
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup chopped green onions
Tortillas
- 6 large flour tortillas
For Frying and Serving
- Vegetable oil for frying
- Sour cream and guacamole for serving (optional)
Instructions
- Prepare the chicken mixture: In a large mixing bowl, combine the shredded chicken, salsa, ground cumin, chili powder, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly until the chicken is evenly coated with the spices and salsa, ensuring rich and consistent flavor.
- Layer refried beans on tortillas: Lay out the flour tortillas flat. Spread about 2 tablespoons of refried beans onto the center of each tortilla to create the first layer of filling that will provide creaminess and bind the other ingredients.
- Add chicken mixture: Spoon a generous amount of the prepared chicken mixture over the refried beans on each tortilla, distributing evenly to maintain balance in each bite.
- Add cheese and green onions: Sprinkle shredded cheese and chopped green onions over the chicken layer to add melted cheesy texture and a fresh, sharp bite.
- Fold and roll tortillas: Fold in the two sides of each tortilla, then roll tightly from the bottom to the top, making sure the filling is securely enclosed to prevent leaking during frying.
- Heat oil for frying: Pour vegetable oil into a large skillet to a depth of about an inch. Heat over medium-high heat until the oil is hot but not smoking, ready to crisp the chimichangas to a golden brown.
- Fry chimichangas: Carefully place the rolled chimichangas seam-side down in the hot oil. Fry each side for about 3-4 minutes until golden brown and crispy, turning carefully to cook evenly in batches if necessary.
- Drain excess oil: Remove the fried chimichangas from the skillet and place them on paper towels to absorb excess oil, ensuring a crispy but not greasy finish.
- Serve: Serve the chimichangas hot, accompanied by sour cream and guacamole if desired, to add cool creaminess and rich flavor contrast.
Notes
- For less spicy chimichangas, use mild salsa; for more heat, choose hot salsa.
- Be careful when frying to avoid overcrowding the pan and maintain the oil temperature.
- You can substitute flour tortillas with corn tortillas if preferred, but flour flour tortillas hold the filling better for frying.
- Allow the oil to reheat between batches for consistent crispiness.
- Leftover chimichangas can be reheated in a preheated oven at 350°F (175°C) for 10-12 minutes to retain crunchiness.
