Authentic Chicken Chimichanga: A Mexican Delight

Ingredients

  • 2 cups shredded cooked chicken
  • 1 cup shredded cheddar cheese
  • 1 cup canned green chilies, chopped
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 6 tortillas (10 inches), warmed
  • Canola oil for frying
  • 1 cup enchilada sauce
  • 1/2 cup shredded lettuce
  • 1/4 cup diced tomatoes
  • 1/4 cup diced avocado
  • 1/4 cup sour cream

Steps and instructions

  1. In a large bowl, combine the chicken, cheese, chilies, onion, cumin, oregano, salt, and pepper.
  2. Spoon about 1/3 cup of this mixture off-center onto each tortilla. Fold the sides and ends over the filling and roll up.
  3. In a large skillet, heat 1 inch of oil to 375°. Fry chimichangas for 1.5-2 minutes on each side or until browned. Drain on paper towels.
  4. Place chimichangas on a baking sheet. Spoon enchilada sauce over the top and sprinkle with remaining cheese.
  5. Bake at 350° for 15 minutes or until cheese is melted.
  6. Garnish with lettuce, tomato, avocado, and sour cream.

Tools for making

  • Large bowl - For mixing the chicken and other ingredients.
  • Skillet - Used for frying the chimichangas.
  • Baking sheet - To place the chimichangas before baking.
  • Paper towels - For draining the fried chimichangas.

Recipe variations

  • Use flour tortillas instead of corn tortillas for a softer texture.
  • Try using different types of cheese like Monterey Jack or pepper jack for a spicier flavor.
  • Add diced bell peppers or jalapenos for an extra kick of heat.
  • Replace the chicken with cooked ground beef or shredded pork.
  • Make it vegetarian by substituting the chicken with black beans or grilled vegetables.
  • Create a gluten-free version by using gluten-free tortillas or lettuce wraps instead of flour tortillas.
  • Experiment with different sauces like salsa verde or chipotle sauce for a unique flavor twist.
  • Include additional toppings such as guacamole, diced onions, or fresh cilantro.

Recipe overview

Get ready for a flavorful journey with this Chicken Chimichanga recipe. A popular dish originating from Mexico, this recipe involves stuffing tortillas with a savory mixture of shredded chicken, cheese, and spices, which are then rolled, fried to golden brown perfection, and baked with enchilada sauce. Garnished with fresh lettuce, tomatoes, avocado, and a dollop of sour cream, these chimichangas are a perfect blend of textures and flavors. The recipe is moderately easy, and the final result is a hearty and satisfying dish that's great for family dinners or casual get-togethers. Enjoy the process and, most importantly, enjoy the taste!

Common questions

  1. Can I use pre-cooked chicken for this recipe? Yes, you can use pre-cooked chicken. Simply shred it and use as directed in the recipe.
  2. Can I use a different type of cheese? Yes, you can use a different type of cheese if you prefer. Cheddar cheese pairs well with the flavors of the chimichanga, but you can experiment with other cheeses like Monterey Jack or pepper jack.
  3. What if I don't have enchilada sauce? If you don't have enchilada sauce, you can substitute it with salsa or tomato sauce mixed with some Mexican-inspired seasonings like cumin, chili powder, and garlic powder.
  4. Can I bake the chimichangas instead of frying them? Yes, you can bake the chimichangas instead of frying them. Place them on a baking sheet and brush them with oil or melted butter. Bake at 375°F for about 20-25 minutes or until they are golden and crispy.
  5. Can I make this recipe vegetarian? Yes, you can make a vegetarian version of this recipe. Simply omit the chicken and replace it with cooked vegetables like bell peppers, corn, or mushrooms. Increase the amount of cheese and other fillings to make up for the lack of meat.

Serving dishes and utensils

  • Baking sheet - Used to place the chimichangas on before baking.
  • Skillet - Used for frying the chimichangas.
  • Paper towels - Used to drain the fried chimichangas.
  • Large bowl - Used for combining the chicken, cheese, chilies, onion, and spices.
  • Spoon - Used for spooning the filling onto the tortillas.
  • Can opener - Required to open the canned green chilies.
  • Grater - Used to shred the cheese, if needed.
  • Knife - Used for chopping the onion and dicing the tomatoes and avocado.
  • Measuring cups - Used to measure the ingredients accurately.
  • Baking dish - Used for baking the chimichangas with the enchilada sauce and cheese.

Origin stories

Believe it or not, the chimichanga's origins lie not in Mexico, but in the American Southwest, particularly Arizona. As legend has it, the dish was accidentally created when a burrito fell into a deep fryer. Seeing the culinary potential in the crispy, golden brown result, the cook decided to add it to the menu. Today, the chimichanga is a beloved staple of Tex-Mex cuisine, celebrated for its satisfying crunch and flavorful filling. Some Arizonans love chimichangas so much that there was even a bill proposed in 2011 to make it the state's official food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.