Crispy Chicken Chimichangas Recipe

These Crispy Chicken Chimichangas are a delicious and satisfying meal that’s perfect for any occasion. They’re packed with flavor, thanks to the combination of tender chicken, a blend of spices, and a creamy, cheesy sour cream sauce. Plus, they’re fried to golden perfection, giving them a crispy and crunchy exterior.

Why You’ll Love These Crispy Chicken Chimichangas

• Flavorful and Crispy: These chimichangas are bursting with flavor, thanks to the combination of tender chicken, a blend of spices, and a creamy, cheesy sour cream sauce. They’re also perfectly crispy on the outside and juicy on the inside.
• Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
• Versatile: You can easily customize these chimichangas with your favorite fillings and toppings.
• Freezer-Friendly: You can assemble these chimichangas ahead of time and freeze them for a quick and easy meal later on.

this Recipe

Ingredients for Crispy Chicken Chimichangas

Chicken Filling:

• Chicken Breasts: I use boneless, skinless chicken breasts for this recipe.
• Water: Used to cook the chicken and create a flavorful sauce.
• Chili Powder, Cumin, Black Pepper, Garlic Powder, Onion Powder, and Cayenne Pepper: These spices add a warm and savory flavor to the filling.
• Green Chilies: Adds a mild spiciness and a Southwestern flair.
• Onion and Garlic: These aromatics add depth of flavor to the filling.

Sour Cream Sauce:

• Butter: Adds richness and flavor to the sauce.
• All-Purpose Flour: This helps to thicken the sauce.
• Water: Used to create the sauce base.
• Chicken Bouillon Cube: Adds a savory chicken flavor to the sauce.
• Sour Cream: Adds a creamy and tangy element to the sauce.
• Salt and Pepper: To season the sauce to taste.

Other Ingredients:

• Oil for Frying: I use vegetable oil for frying the chimichangas.
• Flour Tortillas: I use large flour tortillas for this recipe.
• Shredded Monterey Jack Cheese: Adds a cheesy, gooey goodness to the filling.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

• Spicy Kick: Add more chili powder or cayenne pepper to the filling or sauce for extra heat.
• Veggie Power: Add some sauteed bell peppers or onions to the chicken filling.
• Different Cheeses: Try using different types of cheese, like cheddar cheese, pepper jack cheese, or even a blend of cheeses.
• Beans: Add some cooked black beans or pinto beans to the chicken filling for extra protein and fiber.

How to Make Crispy Chicken Chimichangas

Step 1: Cook the Chicken

Place the chicken breasts in a large saucepan and cover with water. Season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low and simmer for 15 minutes.

Step 2: Add Vegetables and Reduce Liquid

Stir in the green chilies, onion, and garlic. Continue simmering until the liquid has reduced to 1 cup.

Step 3: Shred the Chicken

Remove the chicken from the saucepan and shred it with two forks. Return the shredded chicken to the saucepan with the onion mixture.

Step 4: Make the Sour Cream Sauce

Melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute. Whisk in the water and chicken bouillon cube until the sauce has thickened. Whisk in the remaining green chilies and the sour cream. Season to taste with salt and pepper. Keep warm.

Step 5: Fry the Chimichangas

Heat oil in a deep fryer or large saucepan to 375°F (190°C). Place a tortilla on your work surface and spoon about 1/3 cup of the chicken filling onto the tortilla. Flatten the filling into a rectangle shape. Sprinkle with shredded Monterey Jack cheese. Fold the bottom of the tortilla over the filling, then fold in the left and right edges. Roll the chimichanga up tightly and secure the ends with wooden toothpicks. Repeat with the remaining tortillas and filling.

Fry the chimichangas in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate and remove the toothpicks.

Step 6: Serve

Top the chimichangas with the sour cream sauce and serve immediately.

Tips and Tricks

• Even Cooking: Make sure the chimichangas are fried in batches so they cook evenly.
• Don’t Overcrowd: Don’t overcrowd the pan when frying the chimichangas. This will lower the oil temperature and result in soggy chimichangas.
• Draining: Make sure to drain the chimichangas well on a paper towel-lined plate before serving to remove excess oil.

How to Serve

These Crispy Chicken Chimichangas are delicious with:

• Mexican Rice: A classic pairing!
• Refried Beans: Another great side dish option.
• Guacamole and Sour Cream: Add a dollop of guacamole and sour cream to each chimichanga for extra flavor and creaminess.

Make Ahead and Storage

• Make Ahead: You can make the chicken filling and sour cream sauce ahead of time and store them separately in the refrigerator for up to 2 days.
• Freezing: You can freeze the assembled chimichangas (unbaked) for up to 2 months.
• Storing: Store leftover chimichangas in the refrigerator for up to 3 days.

FAQs

Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas, but they may be a bit more fragile and prone to breaking.

Can I bake these chimichangas instead of frying them?
Yes, you can bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until golden brown and crispy.

Can I make these chimichangas vegetarian?
Yes, you can omit the chicken and use a vegetarian meat substitute, such as black beans or lentils.

There you have it! A delicious and easy recipe for Crispy Chicken Chimichangas. I hope you enjoy it!

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