Irresistible Homemade Chicken Chimichangas That Crunch Perfectly
Crispy, flavorful homemade chicken chimichangas filled with shredded chicken, cheese, and spices, fried to golden perfection.
Ingredients
- ½ cup salsa medium for more heat, like Mateo's brand
- ½ cup sour cream
- ½ cup refried beans
- 4 oz. can mild chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 3 cups shredded cooked chicken rotisserie works well
- 1 cup freshly shredded Monterrey Jack cheese
- 1 cup freshly shredded sharp cheddar cheese
- 6 burrito-size flour tortillas
- Vegetable oil if frying
Instructions
- In a large bowl, mix salsa, sour cream, refried beans, green chiles, and all spices.
- Add shredded chicken and both cheeses. Stir until well combined.
- Divide the mixture evenly among the tortillas, placing it in the center of each.
- Fold the sides of the tortilla inward, then roll tightly from the bottom to form a burrito.
- Heat oil in a deep skillet over medium-high heat. Fry chimichangas seam-side down until golden brown, about 2-3 minutes per side.
- Drain on paper towels before serving.
Notes
- For a lighter version, bake at 400°F for 20-25 minutes until crispy.
- Serve with extra salsa, sour cream, or guacamole.
- Use freshly shredded cheese for best melting.