Chimichangas
Crispy, flavorful chimichangas filled with seasoned chicken, cheese, and vegetables, perfect for a comforting meal that combines Mexican-inspired flavors with a satisfying crunch.
Ingredients
- 2 cloves garlic, minced ⓘ
- 2 medium onions, diced ⓘ
- 2 tomatoes, diced ⓘ
- 1 tsp. ground cumin ⓘ
- 2 c. cooked chicken, shredded ⓘ
- 1 (4 oz.) can mild green chilies, peeled, seeded and chopped ⓘ
- 1 tsp. salt ⓘ
- 8 to 10 flour tortillas ⓘ
- 1 1/2 c. Monterey Jack or sharp Cheddar cheese ⓘ
- vegetable oil for frying ⓘ
Instructions
- Combine garlic, onion, tomato, and cumin in a bowl.
- Heat 1 tablespoon vegetable oil in a pan.
- Add the tomato mixture and cook over medium heat for 3 minutes.
- Lower the heat and simmer uncovered for 7 minutes.
- Strain the mixture and combine with shredded chicken, green chilies, and salt.
- Heat flour tortillas in the microwave.
- Place a teaspoon of the mixture in the center of each tortilla.
- Fold the ends of the tortilla together to enclose the filling.
- Fry the filled tortillas in hot vegetable oil until golden brown.
- Turn sides of the tortilla and fry until evenly browned.
- Remove from oil, drain excess oil, and serve hot.
Tips & Substitutions
For a twist, consider using shredded beef or pulled pork instead of chicken. If you prefer a lighter option, try baking the chimichangas instead of frying them. Brush them with a little oil and bake at 400°F until golden brown. Additionally, adding some black beans or corn to the filling can enhance flavor and texture. For a spicy kick, use spicy green chilies.
Serving Suggestions
Serve chimichangas with a side of guacamole, sour cream, or salsa for dipping. They also pair beautifully with a fresh salad or Mexican rice. For a complete meal, consider serving them alongside Chicken Avocado Tortilla Soup for a delightful combination of flavors.
Storage & Reheating
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 15 minutes until heated through. If you prefer a crispy texture, you can also re-fry them briefly in hot oil.
Nutrition & Diet Analysis (per serving)
Each serving of Chimichangas contains roughly 1486 calories, with 70g protein, 38g carbohydrates, and 123g fat. It is an excellent source of iron (197% of the Daily Value), vitamin A (150% of the Daily Value), and calcium (146% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make chimichangas ahead of time?
Yes, you can prepare the filling in advance and assemble the chimichangas before frying. However, it's best to fry them just before serving to maintain their crispiness. If you need to refrigerate them, store them un-fried and cook them fresh when you're ready to serve.
What can I use instead of flour tortillas?
If you're looking for a gluten-free option, consider using corn tortillas or gluten-free wraps. Just be aware that corn tortillas may require a little extra care when folding to prevent cracking. You can also try using large lettuce leaves for a low-carb version.
How can I make chimichangas vegetarian?
To make vegetarian chimichangas, simply replace the chicken with a mixture of sautéed vegetables, such as bell peppers, zucchini, and mushrooms. You can also add black beans or lentils for protein, making them hearty and satisfying without the meat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).