There’s only one way to improve the fantastic flavors of Mexican cuisine: deep fry it! Chicken Chimichangas take the juicy, savory, and spicy flavors of a burrito and pan-fries it to crisp perfection. Seriously, crunching into one of these Chicken Chimichangas might be the highlight of your day! Don’t forget to enjoy the melty cheese within!
Ingredients
For the chicken filling:
- 1 tablespoon vegetable oil
- 1 pound chicken breast, boneless and skinless, cut in bite-size cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium jalapeño, seeded and chopped
- 1/2 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 2 tablespoons red wine vinegar
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
For the chimichangas:
- 1/2 cups vegetable oil, plus more, to taste
- 12 large flour tortillas, warmed
- 1 1/2 cups Monterey Jack cheese, shredded
For serving:
- 1/2 cup sour cream
- 1/2 cup salsa
- fresh cilantro, to taste, chopped
Directions
Step 1 -Heat a large skillet on the stovetop over medium-high heat.
Step 2 -Add 1 tablespoon of the vegetable oil.
Step 3 -Once the oil is hot, add the chicken pieces and cook until they are almost cooked through, about 5-7 minutes.
Step 4 -Add the onions, the garlic, and the jalapeños until softened and fragrant, about 3 minutes.
Step 5 -Add chili powder, the cayenne pepper, the garlic powder, and the flour, coating the chicken completely and cook for another 2-3 minutes. Continue stirring occasionally.
Step 6 -Add the chicken broth and the red wine vinegar and stir.
Step 7 -Reduce the heat to medium-low.
Step 8 -Allow the mixture to simmer until the moisture is almost gone, about 10 minutes.
Step 9 -Add the beans and drizzle with lime juice.
Step 10 -Stir in 1/4 cup of the cilantro.
Step 11 -Cook until the chicken mixture is warmed all the way through, about 2 minutes. Set the filling aside.
Step 12 -In a large skillet, heat about 1/2 inch of the vegetable oil over medium heat until the oil is 325 degrees F.
Step 13 -Lay out the tortillas in a single layer.
Step 14 -Add a little less than 1 cup of the chicken mixture to the center of each of the tortillas.
Step 15 -Top the chicken mixtures each with 2 tablespoons of the cheese.
Step 16 -Roll the tortillas like a burrito, wrapping them tightly.
Step 17 -Add the rolled tortillas to the oil and fry on each side until golden-brown and crisp, about 2 minutes.
Step 18 -Place the cooked chimichangas on paper towels to drain.
Step 19 -Top the chimichangas with the sour cream and the salsa.
Step 20 -Garnish with the cilantro and serve.
