Crispy Chicken Chimichangas for a Flavorful Night (Print Version)

These crispy Chicken Chimichangas are a taste of my favorite Tex-Mex spot, made right at home. Loaded with juicy chicken and fried to golden perfection.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: None (contains dairy, wheat)

# Ingredients:

→ Main Fillings

01 - 3 cups cooked chicken, shredded (rotisserie chicken is a time-saver!)
02 - 1 yellow onion, diced
03 - 3-5 garlic cloves, minced
04 - 1 (4 oz) can diced green chiles, undrained

→ Flavor Builders

05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 4 oz cream cheese, softened
08 - 1 cup shredded Monterey Jack cheese
09 - 1/4 cup chicken broth

→ For Frying & Assembly

10 - 8 large flour tortillas (burrito size)
11 - 3 cups vegetable oil, for frying

→ Serving & Toppings

12 - Salsa, for serving
13 - Sour cream, for serving
14 - Sliced avocado or guacamole, for serving
15 - Fresh cilantro, chopped, for garnish

# Instructions:

01 - First things first, get that chicken ready. If you're using rotisserie, shred it up. Next, in a large skillet, heat a drizzle of oil over medium heat. Toss in your diced yellow onion and let it soften, about 5 minutes, until it smells sweet and translucent – I love this smell! Then, add your minced garlic; let it cook for just a minute until fragrant, but don't let it burn, that's a mistake I've made before and it just tastes bitter. Stir in the cumin and chili powder, letting them toast for 30 seconds to really wake up their flavors. Finally, add the shredded chicken, green chiles, chicken broth, and cream cheese. Stir until the cream cheese is melted and everything is combined and smelling incredible. Remove from heat and stir in the shredded Monterey Jack cheese until it's just melted and gooey. This is the heart of your Chicken Chimichangas!
02 - This step is crucial, trust me! Warm your flour tortillas slightly, either in the microwave for 15-20 seconds or quickly in a dry skillet. This makes them super flexible and less likely to crack when you're rolling them. Lay a warm tortilla flat and spoon about 1/2 to 3/4 cup of the chicken filling into the center, forming it into a log shape. Don't overfill, or you'll have a bursting chimichanga situation in the fryer, and no one wants that! I've learned that the hard way, with filling spilling out everywhere. Fold in the sides, then roll it up tightly from the bottom, just like you would a burrito. Make sure it's snug!
03 - Alright, time for the fun part! Pour about 2-3 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 350-375°F (175-190°C). If you don't have a thermometer, drop a tiny piece of tortilla in; if it sizzles vigorously, it's ready. This is where I always get a little nervous, but a steady temperature is key for crispy chimichangas! Carefully place 1-2 chimichangas, seam-side down, into the hot oil. Don't overcrowd the pot, or the oil temperature will drop, and they won't get crispy. My kitchen often smells like a delicious fried fair at this point, it's amazing!
04 - Let those beauties fry for about 3-4 minutes per side, or until they're a gorgeous golden brown and wonderfully crispy. Use tongs to carefully turn them over. You'll hear that satisfying sizzle and see the tortillas transform into that irresistible crunchy shell. This is where the magic happens, honestly! The outside gets so perfectly textured, a stark contrast to the creamy filling. I always get excited at this point, watching them turn golden. Keep an eye on the heat; you want them to cook evenly without burning. Don't rush it!
05 - Once your Chicken Chimichangas are beautifully golden and crispy on all sides, carefully remove them from the oil using tongs. Place them on a wire rack set over a baking sheet lined with paper towels. This lets any excess oil drain off and helps them stay super crispy. I usually have a little puddle of oil on the paper towels, which reminds me of all the deliciousness that just happened. Let them rest for a minute or two before serving, they'll be piping hot inside. This resting time also helps the filling settle a bit.
06 - Now for the grand finale! Pile those crispy chimichangas onto plates. This is where you can really make them your own. I love a generous dollop of sour cream, a spoonful of fresh salsa, some creamy sliced avocado, and a sprinkle of fresh cilantro. The contrast of the cool toppings with the warm, crispy chimichanga is just *chef's kiss*. They look so vibrant and inviting, a true feast for the eyes and the stomach. Take a moment to admire your handiwork before digging in; you earned it after all that frying!

# Notes:

01 - Always warm your tortillas before filling; it makes them pliable and prevents cracking.
02 - For the crispiest chimichangas, don't overcrowd the frying pan – fry in batches if needed.
03 - Leftover filling can be used for quesadillas or tacos, which is a neat little bonus!
04 - Serving with a dollop of sour cream and fresh salsa really balances the rich, fried flavors.

# Equipment Needed:

01 - Large skillet
02 - large deep pot or Dutch oven
03 - tongs
04 - wire rack
05 - baking sheet

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 35g

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