There’s something undeniably comforting about biting into a perfectly crispy chimichanga, with its golden-brown tortilla wrapped around a flavorful filling of tender chicken, melted cheese, and zesty spices. Growing up, chimichangas were always a weekend treat in our household. My family loved gathering around the table, filling our tortillas to the brim, and frying them to crunchy perfection. Whether you’re looking for a fun weeknight dinner or a dish that’s sure to impress, these chicken chimichangas deliver big on flavor and texture.
Why You’ll Love This Recipe
- Crispy Perfection: The tortilla gets golden and crunchy, creating a satisfying contrast to the creamy, cheesy filling.
- Customizable: Add your favorite toppings like guacamole, sour cream, or salsa to make it your own.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both beginners and seasoned cooks.
Ingredients You’ll Need
- 3 cups cooked chicken, shredded
- 1 (8 oz.) package cream cheese, softened
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 2 cups shredded Monterey Jack cheese
- 6 large flour tortillas
- 3 tablespoons butter, melted
How to Make Chicken Chimichangas
Step-by-Step Instructions
- Prepare the Filling
In a large mixing bowl, combine the shredded chicken, cream cheese, salsa, chili powder, cumin, and garlic powder. Stir until everything is well blended and creamy. Then, fold in the shredded Monterey Jack cheese. This filling is the heart of your chimichangas, so don’t be afraid to taste-test (a chef’s perk!). - Assemble the Chimichangas
Lay a tortilla flat on a clean surface. Spoon about ½ cup of the chicken mixture into the center. Fold in the sides of the tortilla, then roll it up tightly, burrito-style. Repeat with the remaining tortillas and filling. - Brush with Butter
Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper or a lightly greased rack. Brush the tops and sides of each chimichanga with melted butter. This step is key to achieving that golden, crispy texture in the oven. - Bake to Perfection
Preheat your oven to 400°F (200°C). Bake the chimichangas for 20-25 minutes, or until they are golden and crispy. Flip them halfway through baking to ensure even browning. - Serve and Enjoy
Remove the chimichangas from the oven and let them cool for a few minutes. Serve with your favorite toppings like guacamole, sour cream, salsa, or shredded lettuce.
Helpful Tips
- Make It Spicy: Add diced jalapeños or a dash of hot sauce to the filling for an extra kick.
- Cheese Options: While Monterey Jack is mild and melty, you can substitute it with cheddar or a Mexican cheese blend for a different flavor.
- Crispier Chimichangas: If you want extra crunch, you can fry them in a pan with a bit of oil instead of baking.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 chimichangas
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Kid-friendly
Notes
For a lighter option, use whole wheat tortillas and reduce the cheese. You can also replace cream cheese with Greek yogurt for a tangy twist.
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 24g
- Carbohydrates: 28g
- Fat: 22g
Frequently Asked Questions
Can I make chimichangas ahead of time?
Absolutely! You can assemble the chimichangas and store them in the refrigerator for up to 24 hours before baking. Just brush them with butter right before popping them in the oven.
How do I store leftovers?
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F to maintain their crispiness.
Can I freeze them?
Yes! Wrap each unbaked chimichanga tightly in foil and freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
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Conclusion
Chicken chimichangas are the ultimate comfort food, combining creamy, spicy, and crunchy elements into every bite. Whether you’re making them for a family dinner, a casual gathering, or just to treat yourself, this recipe will become a go-to in your kitchen. So gather your ingredients, roll up those tortillas, and enjoy a meal that’s sure to please everyone at the table!
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Crispy Chicken Chimichangas: A Family Favorite
Description
There’s something undeniably comforting about biting into a perfectly crispy chimichanga, with its golden-brown tortilla wrapped around a flavorful filling of tender chicken, melted cheese, and zesty spices. Growing up, chimichangas were always a weekend treat in our household. My family loved gathering around the table, filling our tortillas to the brim, and frying them to crunchy perfection. Whether you’re looking for a fun weeknight dinner or a dish that’s sure to impress, these chicken chimichangas deliver big on flavor and texture.
Ingredients
- 3 cups cooked chicken, shredded
- 1 (8 oz.) package cream cheese, softened
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 2 cups shredded Monterey Jack cheese
- 6 large flour tortillas
- 3 tablespoons butter, melted
Instructions
- Prepare the Filling
In a large mixing bowl, combine the shredded chicken, cream cheese, salsa, chili powder, cumin, and garlic powder. Stir until everything is well blended and creamy. Then, fold in the shredded Monterey Jack cheese. This filling is the heart of your chimichangas, so don’t be afraid to taste-test (a chef’s perk!). - Assemble the Chimichangas
Lay a tortilla flat on a clean surface. Spoon about ½ cup of the chicken mixture into the center. Fold in the sides of the tortilla, then roll it up tightly, burrito-style. Repeat with the remaining tortillas and filling. - Brush with Butter
Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper or a lightly greased rack. Brush the tops and sides of each chimichanga with melted butter. This step is key to achieving that golden, crispy texture in the oven. - Bake to Perfection
Preheat your oven to 400°F (200°C). Bake the chimichangas for 20-25 minutes, or until they are golden and crispy. Flip them halfway through baking to ensure even browning. - Serve and Enjoy
Remove the chimichangas from the oven and let them cool for a few minutes. Serve with your favorite toppings like guacamole, sour cream, salsa, or shredded lettuce.
Notes
For a lighter option, use whole wheat tortillas and reduce the cheese. You can also replace cream cheese with Greek yogurt for a tangy twist.
