Description
Delicious homemade chimichangas featuring a spicy chicken and pinto bean filling wrapped in large flour tortillas, fried to golden perfection and topped with fresh lettuce, salsa, sour cream, tomatoes, and cilantro. This recipe offers a crispy, flavorful Mexican-inspired dish that’s perfect for a satisfying meal.
Ingredients
Scale
Chicken Filling
- 1 tablespoon vegetable oil
- 1 pound chicken breast (boneless, skinless, cut in cubes)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium jalapeno (seeded and chopped)
- ½ tablespoon chili powder
- ½ teaspoon cayenne pepper
- ½ tablespoon garlic powder
- ½ tablespoon all-purpose flour
- 1 ½ cups chicken broth (plus extra if necessary)
- 2 tablespoon red wine vinegar
- 15 ounce pinto beans (drained and rinsed, about 1 can)
- 2 tablespoon lime juice (freshly squeezed)
- ¼ cup fresh cilantro (chopped)
Chimichangas and Toppings
- ½ cups vegetable oil (or more if needed for frying)
- 12 large flour tortillas (warmed)
- 1½ cups Monterey Jack cheese (shredded)
- 1 cup iceberg lettuce (chopped)
- ½ cup salsa
- ½ cup sour cream
- ½ cup tomatoes (diced)
Instructions
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook until no longer pink and starts to brown, about 5 to 7 minutes. Then add chopped onions, minced garlic, and chopped jalapeños, cooking for an additional 3 to 4 minutes until the onions soften.
- Add Spices and Flour: Sprinkle chili powder, cayenne pepper, garlic powder, and flour over the chicken mixture. Toss everything together so the chicken is fully coated with the spices. Continue to cook for 2 to 3 minutes, stirring frequently to prevent sticking or burning.
- Simmer Filling: Deglaze the skillet by pouring in chicken broth and red wine vinegar, stirring well to combine. Reduce heat to medium-low and allow the mixture to simmer for 10 minutes, or until most of the liquid has evaporated and the filling has thickened.
- Incorporate Beans and Herbs: Stir in the drained and rinsed pinto beans, fresh lime juice, and half of the chopped cilantro. Cook for an additional 3 minutes until the beans are heated through and flavors meld together.
- Prepare Oil for Frying: In a large, deep skillet, heat about ½ inch of vegetable oil to 325°F (160°C). Meanwhile, warm the tortillas in the microwave for a few seconds to make them pliable and easier to roll without cracking.
- Assemble Chimichangas: Place ¾ cup of the chicken and bean filling in the center of each warmed tortilla along with 2 tablespoons of shredded Monterey Jack cheese. Fold the sides over the filling and then roll tightly from one end to the other to enclose the filling completely. Repeat with all tortillas.
- Fry Chimichangas: Carefully lower the rolled chimichangas into the hot oil, cooking 2 minutes per side until they turn golden brown and crispy. Do not overcrowd the skillet; fry 4 chimichangas per batch for best results. Remove them from the oil and drain on a wire rack to keep them crisp.
- Serve: On each plate, spread a bed of chopped iceberg lettuce and spoon salsa over it. Place the fried chimichanga on top, add a dollop of sour cream and extra salsa, sprinkle with diced tomatoes and remaining cilantro, then serve immediately while hot and crispy.
Notes
- Use large burrito-sized flour tortillas. Warming them before filling helps prevent tearing when rolling.
- If the chicken mixture appears too wet, scoop out excess liquid with a slotted spoon to avoid soggy chimichangas.
- You can substitute shredded beef, pork, or rotisserie chicken in place of the chicken breast. Avoid overstuffing to prevent bursting during frying.
- Prepare chimichangas ahead of time and freeze before frying. Thaw in the refrigerator overnight then fry as usual for a quick meal.
- The oil should be maintained at around 325°F (160°C) during frying; lower temperatures cause greasy chimichangas while higher temperatures may burn them.
- For a healthier baking option, brush chimichangas with melted butter and bake at 425°F (220°C) for 15 to 20 minutes until golden and crispy.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 65 mg
