Description
Homemade Chimichangas are a delicious and satisfying Mexican-American main course featuring crispy, golden-brown tortillas filled with seasoned shredded chicken and melted cheddar cheese. Perfectly spiced with cumin, chili powder, and garlic, these chimichangas can be either fried for an indulgent treat or baked for a healthier option. Served hot with toppings like sour cream, guacamole, and fresh veggies, this recipe yields six flavorful portions that bring authentic fiesta flavors to your table.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (or beef)
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Tortillas
- 6 large flour tortillas
Cooking & Toppings
- Vegetable oil (for frying or brushing)
- Optional toppings: sour cream, guacamole, shredded lettuce, diced tomatoes, chopped cilantro
Instructions
- Prepare the filling: In a large bowl, combine the cooked shredded chicken, shredded cheddar cheese, salsa, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix everything thoroughly until well blended to ensure even flavor throughout the filling.
- Warm tortillas: Slightly warm the flour tortillas to make them pliable and easier to roll without cracking. This can be done in a microwave for about 10-15 seconds or on a dry skillet for a few seconds per side.
- Fill and roll tortillas: Spoon about 1/3 cup of the prepared filling into the center of each warm tortilla. Fold in the sides of the tortilla, then roll it up tightly from one end to the other, similar to a burrito. Place the chimichangas seam-side down to keep them sealed during cooking.
- Fry the chimichangas (optional): Heat about 1 inch of vegetable oil in a large skillet over medium heat until hot. Carefully place the chimichangas seam-side down into the oil to prevent unraveling. Fry them for about 2 to 3 minutes on each side, or until the tortillas are crispy and golden brown. Once fried, remove and drain on paper towels to remove excess oil.
- Bake the chimichangas (healthier option): Preheat your oven to 400°F (200°C). Place the rolled chimichangas seam-side down on a baking sheet. Lightly brush the outside of each chimichanga with vegetable oil to promote crisping. Bake for 18 to 20 minutes, turning them halfway through the cooking time, until they are evenly crisp and golden.
- Serve: Serve the chimichangas hot with your choice of optional toppings such as sour cream, guacamole, shredded lettuce, diced tomatoes, and chopped cilantro to enhance the flavor and presentation.
Notes
- Chimichangas can be made ahead of time and frozen before cooking for convenient meals later.
- For a healthier version, opt to bake the chimichangas instead of frying them to reduce fat content.
- Feel free to swap shredded chicken with ground beef, pulled pork, or even beans to create variations, including a vegetarian-friendly option.
