These hearty chicken chimichangas are filled with seasoned shredded chicken and melty Monterey Jack cheese. You can choose between frying them for a crispy exterior or baking them for a lighter alternative.
List of ingredients
- 1 to 2 cups vegetable oil, divided – used for sautéing and frying.
- 1/2 cup diced white onion – provides a savory base.
- 2 teaspoons minced garlic – adds aromatic depth.
- 1/2 Tablespoon chili powder – gives a mild earthy heat.
- 1/4 teaspoon oregano – adds a herbal note.
- 1/2 teaspoon ground cumin – provides classic Mexican flavor.
- 4 cups cooked, shredded chicken – rotisserie chicken is a convenient option.
- 1 teaspoon salt – enhances all other flavors.
- 1/2 teaspoon pepper – adds a subtle spicy kick.
- 1 can (4 ounces) diced green chilies – adds tang and mild heat.
- 8 (burrito-size) flour tortillas, warmed – essential for holding the filling.
- 2 cups shredded Monterey Jack cheese – chosen for its superior melting quality.
- Salsa, sour cream, guacamole, pico, lettuce, etc. – used for final garnishing.
step-by-step instructions
- Prepare for frying: In a large, cast iron or heavy bottom skillet, pour in enough vegetable oil to fill it 2 inches deep. Heat the oil over low heat until it slowly reaches approximately 375 degrees F.
- Prepare for baking: Preheat your oven to 375 degrees F and grease a large baking sheet with nonstick spray.
- Sauté aromatics: In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and cook until the pieces have slightly softened.
- Bloom spices: Stir in the minced garlic, chili powder, oregano, and cumin. Cook for about 1 minute until the mixture becomes fragrant.
- Cook the chicken: Add the shredded, cooked chicken to the skillet. Season the meat with salt and pepper.
- Finish filling: Stir in the diced green chilies and continue cooking for another 5 minutes, or until the filling is thoroughly heated through. Set the filling aside.
- Prepare tortillas: Warm the flour tortillas in the microwave to make them pliable.
- Assemble chimichangas: Place about 1/2 cup of the chicken mixture in the center of each tortilla. Top the chicken with 3 tablespoons of shredded Monterey Jack cheese.
- Fold and roll: Fold the sides over the filling, fold the bottom over the sides, and roll the tortilla up tightly. Place them seam side down on a large platter.
- Fry the chimichangas: Using tongs, lower one chimichanga at a time into the hot oil, seam side down. Hold them with tongs briefly to prevent opening, and fry until golden brown on both sides, about 1 to 2 minutes per side. Transfer to a paper towel lined plate to drain grease.
- Bake the chimichangas: Place the wrapped tortillas onto the lightly greased baking sheet. Spray the tops with non-stick spray and bake for 20 to 30 minutes until golden brown.
- Serve: Serve the chimichangas warm and top with your preferred condiments.
Pro Tips for Better Texture
Preventing Tortilla Cracking
Always warm your flour tortillas before attempting to roll them. Cold tortillas are brittle and likely to tear, which allows the cheese to leak out during the cooking process. A damp paper towel in the microwave for 20 seconds is usually sufficient.
Maintaining Constant Oil Temperature
Use a kitchen thermometer to ensure the oil stays at 375 degrees F. If the oil is too cool, the tortillas will absorb too much grease and become soggy. If it is too hot, the outside will burn before the cheese inside has melted.
Securing the Seam
Always place the chimichanga in the pan or on the baking sheet seam side down. The heat seals the edge of the tortilla to the surface, preventing the wrap from unfurling. Using tongs to hold the roll for the first few seconds of frying is also highly effective.
Achieving Even Browning in the Oven
For the baked version, ensure you spray the tops of the tortillas thoroughly with non-stick spray or a light coating of oil. Rotate the baking sheet halfway through the cooking time to ensure all chimichangas brown evenly.
Ingredient Substitutions and Variations
Using Different Poultry Options
While rotisserie chicken is convenient, you can use poached chicken breast or slow-cooked thighs. Shredded turkey breast also works well as a leaner alternative while maintaining a similar flavor profile.
Alternative Cheese Blends
If Monterey Jack is unavailable, a mild white cheddar or a Mexican blend cheese can be used. For a spicier version, substitute half of the Monterey Jack with Pepper Jack cheese to add a jalapeño kick.
Adjusting the Spice Level
To increase the heat, add finely diced fresh jalapeños or a teaspoon of chipotle powder to the filling. For a milder taste, reduce the chili powder and use mild diced green chilies.
Substituting the Protein
For a different flavor, you can replace the chicken with shredded beef or carnitas. Ensure the meat is fully cooked and shredded before adding it to the spice mixture in the skillet.
Serving and Pairing Suggestions
Fresh Topping Combinations
Layer your chimichangas with a combination of cool sour cream and zesty pico de gallo. Adding sliced avocado or a scoop of guacamole provides a creamy contrast to the crispy exterior of the tortilla.
Traditional Side Dishes
Pair these with Mexican-style red rice or cilantro-lime rice for a complete meal. Refried beans or seasoned black beans provide a hearty protein addition that complements the chicken filling.
Complementary Dipping Sauces
Serve with a side of warm queso dip or a tangy salsa verde. A squeeze of fresh lime juice over the finished chimichanga can brighten the heavy flavors of the fried tortilla and cheese.
Storage and Reheating Advice
Refrigerator Storage
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 to 4 days. To keep them from sticking together, place a piece of parchment paper between each roll.
Freezing Uncooked Chimichangas
You can assemble the chimichangas and freeze them before frying or baking. Wrap each roll individually in plastic wrap and place them in a freezer-safe bag for up to two months.
Best Reheating Methods
Avoid the microwave if you want to maintain the crispiness, as it can make the tortillas chewy. Instead, reheat them in an oven or air fryer at 350 degrees F for 5 to 10 minutes until heated through.
Preventing Dryness During Reheating
If reheating in the oven, cover the chimichangas loosely with aluminum foil. This traps a small amount of moisture, preventing the tortilla from becoming too hard or dry while the center heats up.
Make-Ahead Strategy
Preparing the Filling in Advance
The chicken filling can be made a day ahead of time and stored in the refrigerator. Simply reheat the mixture in a skillet or microwave before assembling the chimichangas to ensure the cheese melts properly.
Batch Assembly
You can roll the chimichangas several hours before dinner and keep them on a tray covered with plastic wrap. Keep them chilled until you are ready to fry or bake them to maintain their structure.
Pre-Preparing Toppings
Chop your lettuce, dice your onions, and prepare your pico de gallo in advance. Store them in separate containers so you can quickly assemble the final plates once the chimichangas are hot.
Troubleshooting Common Issues
Dealing with Leaking Cheese
If cheese leaks out, it usually means the tortilla was not folded tightly or had a small tear. Ensure the sides are folded in deeply before rolling the bottom up to create a secure seal.
Fixing Greasy Fried Chimichangas
If the rolls feel too oily, it is likely the oil temperature dropped too low. Always fry in small batches to avoid cooling the oil and always drain the finished product on paper towels for at least one minute.
Addressing Soggy Baked Tortillas
Sogginess in baked versions often happens if the oven temperature is too low or if they are overcrowded on the pan. Give each chimichanga plenty of space for air to circulate around all sides.
Managing Overly Dry Chicken
If the shredded chicken feels dry, stir in a tablespoon of chicken broth or salsa during the final heating step. This adds moisture back into the meat without making the filling too liquid.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Corn tortillas are generally too small and brittle for this specific recipe. Flour tortillas are preferred because they can be rolled without breaking and provide a better surface for frying or baking.
What is the best oil for frying chimichangas?
Vegetable oil, canola oil, or peanut oil are the best choices because they have high smoke points. Avoid using butter or extra virgin olive oil, as they will burn at the temperatures required for frying.
Can I make these in an air fryer?
Yes, you can place the rolled chimichangas in an air fryer at 375 degrees F. Lightly spray them with oil and cook for 8 to 12 minutes, turning halfway through, until they are golden brown.
How do I stop the tortillas from tearing?
Ensure you are using ‘burrito-size’ flour tortillas, as they are larger and more durable. If they still tear, try warming them for a few extra seconds to increase their elasticity.
Is it possible to use a different cheese?
Yes, any melting cheese such as Mozzarella, Provolone, or Muenster will work. However, Monterey Jack is recommended for its traditional flavor and smooth melting properties.
Print
Chicken Chimichangas
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Chicken Chimichangas are stuffed with flavorful shredded chicken and Monterey Jack cheese. You can make these two ways: baked or fried!
Ingredients
- 1 to 2 cups vegetable oil, divided
- 1/2 cup diced white onion
- 2 teaspoons minced garlic
- 1/2 Tablespoon chili powder
- 1/4 teaspoon oregano
- 1/2 teaspoon ground cumin
- 4 cups cooked, shredded chicken
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (4 ounces) diced green chilies
- 8 (burrito-size) flour tortillas, warmed
- 2 cups shredded Monterey Jack cheese
- Toppings: salsa, sour cream, guacamole, pico, lettuce, etc.
Instructions
- Prep: For the fried version, heat vegetable oil in a heavy skillet to 375°F. For the baked version, preheat oven to 375°F and grease a baking sheet.
- Sauté: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add diced onion and cook until slightly softened.
- Season: Stir in garlic, chili powder, oregano, and cumin; cook until fragrant, about 1 minute.
- Heat Filling: Add shredded chicken, salt, and pepper. Stir in green chilies and cook for another 5 minutes until thoroughly heated.
- Assemble: Place 1/2 cup of chicken mixture and 3 tablespoons shredded Monterey Jack cheese in the center of each warmed tortilla.
- Roll: Fold sides over the mixture, fold the bottom over the sides, and roll up.
- Cook: For fried version, fry seam-side down in hot oil until golden brown (1-2 minutes per side). For baked version, place on baking sheet, spray with non-stick spray, and bake for 20-30 minutes.
- Serve: Serve warm with desired toppings.
Notes
For a healthier option, use the baked method. For traditional texture, use the fried method.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 105 mg