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For tasty chicken chimichangas, you need some key ingredients: - 2 cups cooked shredded chicken - 1 cup black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 cup shredded cheese (cheddar or a Mexican blend) - 4 large tortillas (flour or whole wheat) - 2 cups vegetable oil (for frying) These ingredients form the base of your chimichangas. The chicken gives it protein, while beans and corn add texture and flavor. The cheese melts beautifully, creating a rich taste. To make your chimichangas pop, use these seasonings: - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - Salt and pepper to taste These spices bring warmth and depth to your dish. Cumin gives a nutty taste, while chili powder adds a kick. Garlic powder enhances the overall flavor, making each bite delicious. Toppings can elevate your chimichangas. Consider these: - 1 cup salsa (for topping) - Guacamole (for serving) - Sour cream (for serving) Salsa adds freshness and a tangy taste. Guacamole provides creaminess, while sour cream balances the spice. These toppings make your meal even more enjoyable. {{ingredient_image_1}} Start by mixing the filling. In a large bowl, combine 2 cups of cooked shredded chicken, 1 cup of black beans, and 1 cup of corn. Add 1 cup of shredded cheese, like cheddar or a Mexican blend. Next, sprinkle in 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1 teaspoon of garlic powder. Season with salt and pepper to taste. Stir everything until it's well mixed. This filling is the heart of your chimichangas. Now it's time to assemble. Lay a tortilla flat on a clean surface. Scoop about 1/2 cup of the chicken mixture into the center. Fold the sides of the tortilla toward the center. Then, roll it up tightly from the bottom, like a burrito. Make sure the filling stays inside. Repeat this with the rest of the tortillas and filling. You can cook your chimichangas in two ways: frying or baking. For frying, heat 2 cups of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, place the chimichangas seam-side down. Fry them for about 4-5 minutes on each side until they are golden brown and crispy. If you prefer baking, preheat your oven to 375°F. Place the assembled chimichangas on a baking sheet and spray them lightly with oil. Bake for about 20 minutes or until they are crispy. Both methods give tasty results, but frying adds a special crunch. To make your chimichangas extra crispy, use hot oil. Heat the oil until it shimmers. Test it by dropping a small piece of tortilla in the oil. If it sizzles, you are ready. Fry each chimichanga seam-side down. This helps seal the edges. Cook until golden brown on both sides, about 4-5 minutes. Let them drain on a paper towel. This removes excess oil and keeps them crispy. For even crispier chimichangas, try using corn tortillas. They add a nice crunch. You can make some easy swaps for a healthier chimichanga. Use whole wheat tortillas instead of regular flour tortillas. This adds more fiber. Swap the cheese for a lighter option, like reduced-fat cheese. You can also use grilled chicken instead of fried chicken for less fat. For the filling, add more veggies. You might try bell peppers or spinach. These add color and nutrients. If you want to cut down on beans, use less or try lentils. Serving your chicken chimichangas can be fun. Place them on a big platter. Drizzle with salsa for color and flavor. Add a dollop of guacamole on the side. Sour cream is a nice touch too. You can serve them with a side of rice or a fresh salad. This makes a complete meal. Don’t forget to have extra salsa for dipping. It adds a zesty kick! Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken. It saves time and adds flavor! Get Creative with Fillings: Feel free to add other ingredients like diced bell peppers, onions, or different types of beans for a unique twist. Ensure Proper Frying Temperature: Make sure the oil is hot enough before adding the chimichangas; if it's too cool, they'll absorb more oil and become greasy. Make Ahead: You can assemble the chimichangas ahead of time and freeze them. Just fry them straight from the freezer for a quick meal! {{image_2}} You can easily make a vegetarian chimichanga. Replace the chicken with hearty veggies. Try using cooked zucchini, bell peppers, or mushrooms. You can also add more beans for protein. Black beans or pinto beans work great here. Don't forget to add some extra cheese for creaminess. With these swaps, you keep the great taste while making it meat-free. Chicken is a favorite, but you can try other proteins. Shredded beef or pork adds a nice twist. If you prefer seafood, shrimp also works well. Just make sure to adjust cooking times. For a lighter option, use turkey instead of chicken. Each protein gives a unique flavor and texture to the chimichangas. Seasoning can change the whole flavor of your dish. If you like heat, add cayenne pepper or jalapeños. For a smoky taste, try smoked paprika. You can also switch up the herbs. Fresh cilantro or parsley can brighten the flavors. Experimenting with seasonings lets you create a chimichanga that fits your taste each time. To store leftover chimichangas, let them cool first. Place the chimichangas in an airtight container. This helps keep them fresh. You can also wrap them in foil or plastic wrap. Store them in the fridge for up to three days. Make sure they are tightly sealed to avoid drying out. For best results when reheating, use an oven or air fryer. Preheat your oven to 350°F (175°C). Place the chimichangas on a baking sheet. Heat them for about 15-20 minutes until they are hot and crispy. If you use an air fryer, set it to 350°F and heat for 10-12 minutes. This method helps maintain the crispiness. If you want to freeze chimichangas, wrap each one in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight. Then, reheat them in the oven or air fryer. Enjoy your delicious meal anytime! For chimichangas, I recommend using flour tortillas. They are soft and flexible. Whole wheat tortillas work too if you prefer a healthier choice. Aim for large tortillas to hold more filling. The size helps you roll them up tightly without leaks. Yes, you can prep chicken chimichangas in advance. Just fill and roll them, then store in the fridge. Make sure to cover them with plastic wrap or foil. They can sit in the fridge for up to a day. When ready to cook, fry them straight from the fridge for a quick meal. Chicken chimichangas pair well with many sides. Try serving them with salsa for a fresh kick. Guacamole adds creaminess and flavor. Sour cream offers a cool contrast. You can also serve a side of Mexican rice or a simple salad. These sides enhance the meal while keeping it fun and tasty. You learned how to make chicken chimichangas from scratch. We discussed the key ingredients, seasonings, and toppings that bring flavor to your meal. I shared easy steps to prepare, assemble, and cook them perfectly. You also gained tips for crispy results and healthier options. Remember, chicken chimichangas are versatile. You can change proteins or seasonings as you like. If you have leftovers, I showed you how to store and reheat them. Enjoy sharing this tasty dish with friends and family!

Flavorful Chicken Chimichangas

Deliciously crispy chimichangas filled with shredded chicken, black beans, and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 4 large tortillas (flour or whole wheat)
  • 2 cups vegetable oil (for frying)
  • 1 cup salsa (for topping)
  • to taste guacamole and sour cream (optional, for serving)

Instructions
 

  • In a large mixing bowl, combine the shredded chicken, black beans, corn, shredded cheese, cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.
  • Lay a tortilla flat on a clean surface. Add a generous amount of the chicken mixture (about 1/2 cup) in the center.
  • Fold the sides of the tortilla towards the center, then roll it up tightly from the bottom to form a burrito shape. Repeat with the remaining tortillas and filling.
  • Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the chimichangas seam-side down in the oil (you may need to work in batches).
  • Fry the chimichangas for about 4-5 minutes on each side or until they are golden brown and crispy.
  • Using tongs, carefully remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.
  • Serve the chimichangas hot, drizzled with salsa, and accompanied by guacamole and sour cream if desired.

Notes

Serve with guacamole and sour cream for extra flavor.
Keyword chicken, chimichangas, fried, Mexican food