Description
Crispy, flavorful chimichangas filled with a spicy chicken and pinto bean mixture, deep-fried to golden perfection and served with fresh toppings like lettuce, salsa, sour cream, and diced tomatoes. This classic Mexican-inspired dish is perfect for a satisfying dinner or special occasion.
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 tablespoons red wine vinegar
- 15 ounce pinto beans (drained and rinsed, 1 can)
- 2 tablespoons lime juice (freshly squeezed)
- ¼ cup fresh cilantro (chopped)
Chimichangas and Toppings
- ½ cup 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 and aromatics: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until no longer pink and starting to brown, about 5 to 7 minutes. Add chopped onions, minced garlic, and chopped jalapenos, cooking another 3 to 4 minutes until onions soften.
- Add spices and flour: Sprinkle chili powder, cayenne pepper, garlic powder, and flour over the chicken mixture. Toss well to coat the chicken evenly. Cook for 2 to 3 minutes, stirring frequently to prevent burning.
- Deglaze and simmer: Pour in chicken broth and red wine vinegar to deglaze the skillet, scraping the bottom to loosen any browned bits. Stir to combine, then reduce heat to medium-low and simmer uncovered for 10 minutes or until most of the liquid evaporates.
- Finish filling: Stir in drained pinto beans, fresh lime juice, and half of the chopped cilantro. Cook an additional 3 minutes until beans are heated through.
- Heat oil for frying: In a large, deep skillet or cast iron skillet, heat about ½ inch of vegetable oil to 325°F (160°C). While oil is heating, warm tortillas in the microwave for a few seconds to make them pliable and easy to roll without tearing.
- Assemble chimichangas: Place ¾ cup of the chicken and bean mixture in the center of a warmed tortilla along with 2 tablespoons of shredded cheese. Fold in the sides and roll the tortilla tightly to encase the filling. Repeat for all tortillas.
- Fry chimichangas: Carefully lower 4 chimichangas at a time into the hot oil. Fry for 2 minutes on each side or until golden brown and crispy. Remove from oil and drain on a wire rack to maintain crispiness.
- Serve: On each plate, arrange shredded lettuce and spoonful of salsa. Place chimichangas on top and garnish with sour cream, additional salsa, diced tomatoes, and remaining cilantro. Serve immediately while hot and crispy.
Notes
- Use large burrito-sized flour tortillas and warm them before filling to avoid cracking.
- If the chicken mixture is too wet, use a slotted spoon to remove excess liquid to prevent soggy chimichangas.
- Substitute shredded beef, pork, or rotisserie chicken for different filling variations.
- You can prepare chimichangas ahead of time and freeze before frying. Thaw in the refrigerator before cooking.
- Maintain oil temperature at around 325°F for best frying results: cooler oil causes greasiness, hotter oil burns the exterior.
- For a baked option, brush chimichangas with melted butter and bake at 425°F for 15–20 minutes until golden and crispy.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
