Delicious and Authentic Chicken Chimichanga Recipe

Ingredients

2 boneless, skinless chicken breasts
1/2 cup of vegetable oil
2 cloves of garlic, minced
1 small onion, diced
1 red bell pepper, diced
1 teaspoon of cumin
1 teaspoon of chili powder
Salt and pepper to taste
1 cup of shredded cheddar cheese
1 cup of refried beans
4 large flour tortillas
1 cup of enchilada sauce
1/2 cup of sour cream
1/2 cup of guacamole
1/2 cup of salsa

Steps and instructions

Heat half of the vegetable oil in a skillet over medium heat. Add the chicken breasts and cook until no longer pink in the center, about 6-8 minutes per side. Remove from the skillet and let cool.
Once the chicken is cool enough to handle, shred it with a fork.
In the same skillet, add the minced garlic, diced onion, and diced red bell pepper. Cook until the vegetables are softened, about 5 minutes.
Add the shredded chicken back to the skillet. Season with cumin, chili powder, salt, and pepper. Stir to combine and remove from heat.
Preheat your oven to 400 degrees F (200 degrees C).
Lay out the flour tortillas on a flat surface. Spread a quarter of the refried beans onto each tortilla. Top with a quarter of the chicken mixture and a quarter of the shredded cheddar cheese.
Fold in the sides of the tortillas and roll them up tightly. Secure with toothpicks if necessary.
Heat the remaining vegetable oil in a large skillet over medium-high heat. Add the chimichangas and cook until golden brown on all sides, about 2 minutes per side.
Transfer the chimichangas to a baking sheet and bake in the preheated oven for 10 minutes.
Remove from oven and top with enchilada sauce, sour cream, guacamole, and salsa before serving.

Tools for making

Skillet - A large frying pan used for cooking the chicken and vegetables.
Fork - Used to shred the cooked chicken breasts.
Flat Surface - A clean and flat surface for assembling the chimichangas.
Toothpicks - Used to secure the wrapped chimichangas.
Baking Sheet - A flat sheet used to bake the chimichangas in the oven.

Recipe variations

Use flour tortillas for a traditional chimichanga crust, or try using corn tortillas for a gluten-free option.
Instead of chicken, substitute with cooked ground beef, shredded pork, or diced shrimp.
Add diced green chilies or jalapenos for an extra kick of spice.
Include a variety of grilled vegetables such as zucchini, squash, or mushrooms for a vegetarian option.
Experiment with different types of cheese, such as Monterey Jack, pepper jack, or queso fresco.
For a healthier alternative, bake the chimichangas instead of frying them.
Serve the chimichangas with different toppings like sliced avocado, diced tomatoes, or chopped cilantro.
Try different sauces like salsa verde or chipotle sauce instead of enchilada sauce.
Add black beans or pinto beans to the filling for added texture and flavor.
For a spicy twist, sprinkle some cayenne pepper or hot sauce into the filling mixture.

Recipe overview

Indulge in a taste of Mexican cuisine with this delicious Chicken Chimichanga recipe. This dish will take you on a culinary journey with its blend of flavors and textures. It features juicy, seasoned, shredded chicken, sautéed vegetables, and melted cheddar cheese, all wrapped in a crispy flour tortilla. Topped with enchilada sauce, sour cream, guacamole, and salsa, this dish is sure to satisfy your cravings for something savory and spicy. This recipe is fairly simple to follow, making it excellent for both weeknight dinners and special occasions. Enjoy creating and savoring this flavorful, satisfying dish.

Common questions

Can I use chicken thighs instead of chicken breasts? Yes, you can substitute chicken thighs for chicken breasts in this recipe. Just make sure to adjust the cooking time accordingly as thighs may take a little longer to cook.
Can I use a different type of cheese? Absolutely! While cheddar cheese is commonly used in chimichangas, you can use any type of cheese you prefer or have on hand. Monterey Jack, pepper jack, or a Mexican cheese blend would work well.
Can I make this recipe vegetarian? Yes, you can make a vegetarian version of this recipe by omitting the chicken and using additional veggies or substituting with tofu or plant-based protein alternatives.
Can I bake the chimichangas instead of frying them? Yes, you can bake the chimichangas instead of frying them to make them a bit healthier. Simply place them on a baking sheet and bake at 400 degrees F (200 degrees C) for about 15-20 minutes or until they are crispy and golden brown.
Can I make these ahead of time? Yes, you can assemble the chimichangas ahead of time and refrigerate them until ready to cook. However, it is recommended to fry or bake them just before serving for the best texture and flavor.
What can I serve with chicken chimichangas? Chicken chimichangas are often served with Spanish rice, refried beans, and a side of salsa or guacamole. You can also add a side of shredded lettuce, diced tomatoes, or sour cream for additional toppings.

Serving dishes and utensils

Skillet - A skillet is needed for cooking the chicken and vegetables.
Fork - A fork is necessary to shred the cooked chicken.
Baking Sheet - A baking sheet is used to bake the chimichangas in the oven.
Toothpicks - Toothpicks can be used to secure the chimichangas before frying.
Large Skillet - A large skillet is used for frying the chimichangas.
Oven - An oven is needed to bake the chimichangas after frying.
Spatula - A spatula is helpful for flipping the chimichangas while frying.
Bowl - A bowl can be used for serving the enchilada sauce, sour cream, guacamole, and salsa.
Knife - A knife is necessary for mincing the garlic, dicing the onion, and dicing the red bell pepper.

Origin stories

Despite its name suggesting Mexican origins, the chimichanga is believed to have been born in Arizona, United States. According to popular legend, Monica Flin, the founder of a Tucson restaurant called El Charro, accidentally dropped a burrito into a deep-fat fryer in the 1920s. She began to utter a Spanish curse-word beginning with "chi...", but quickly changed it to "chimichanga", the Spanish equivalent of "thingamajig". And thus, the chimichanga was born out of a delicious accident, becoming a favorite in Tex-Mex cuisine. It is now enjoyed in various forms, with a multitude of fillings, all across the world.

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.