Originating from the borderlands of Mexico and the southwestern United States, chimichangas are essentially deep-fried burritos, crispy on the outside and packed with savory goodness inside. Don’t let the frying scare you off; with a few simple steps, you’ll be frying up these golden parcels like a pro.

Now, let’s talk about what makes this recipe so special. It starts with tender chicken breasts seasoned to perfection with a blend of aromatic spices like cumin, chili powder, and paprika. These spices not only infuse the chicken with irresistible flavor but also add depth and warmth to every bite.

Accompanying the chicken are vibrant bell peppers and onions, adding a pop of color and a hint of sweetness to the mix. The vegetables are sautéed until tender, enhancing their natural flavors and providing a satisfying contrast in texture to the tender chicken.

To bring it all together, we have gooey melted cheddar cheese, acting as the glue that binds the filling together and adds a rich, creamy element to each bite. All this goodness is wrapped up snugly in a tortilla, creating a perfect vessel for our flavorful filling.

While chimichangas may seem daunting at first, fear not! With clear instructions and a bit of practice, you’ll soon master the art of frying these crispy delights to golden perfection.

Expert Tip: For extra flavor, marinate the chicken breasts in the seasoning mixture for at least 30 minutes before cooking.

Ingredients

Tortillas: These serve as the outer casing for our chimichangas, providing the perfect vessel for holding the flavorful filling.

Chicken Breasts: Boneless chicken breasts, seasoned and cooked until tender, are the star protein of this dish, adding substance and flavor to every bite.

Bell Pepper: Finely chopped bell peppers not only add vibrant color but also contribute a fresh, slightly sweet flavor to the filling.

Onion: Chopped onion adds depth and aroma to the filling, enhancing its savory profile.

Garlic: Minced garlic brings a pungent, aromatic flavor that elevates the overall taste of the dish.

Spices: These spices are the key to flavoring the chicken, imparting warmth, depth, and a hint of smokiness to the filling.

Salt and Pepper: To season and enhance the flavors of the dish.

Cheddar Cheese: Shredded cheddar cheese adds creaminess and acts as a binding agent, holding the filling together while adding a rich, cheesy flavor.

Oil: Vegetable oil is used for frying the chimichangas to crispy perfection.

Expert Tip: Ensure the oil is hot enough before frying the chimichangas to ensure they turn out crispy and golden brown.

Serving Suggestions

• Serve the chicken chimichangas with a dollop of creamy guacamole on top for a burst of freshness.
• Pair them with a side of tangy salsa for added flavor and zing.
• For extra indulgence, serve with a generous dollop of sour cream for a cool, creamy contrast to the spicy filling.

Expert Tip: To prevent the chimichangas from becoming soggy, drain them on a paper towel-lined plate after frying to remove any excess oil.

Frequently Asked Questions

Can I use a different type of cheese for this recipe?

Yes, feel free to experiment with your favorite cheese varieties such as Monterey Jack, pepper jack, or even a Mexican cheese blend for a different flavor profile.

Can I make these chimichangas ahead of time?

While chimichangas are best enjoyed fresh and crispy, you can assemble them ahead of time and fry them just before serving to ensure they maintain their crunchiness.

Can I bake these chimichangas instead of frying them?

Yes, you can bake the assembled chimichangas in a preheated oven at 375°F (190°C) for about 20-25 minutes or until golden brown and crispy.

Can I freeze leftover chimichangas?

Yes, you can freeze cooked chimichangas for up to 2-3 months. To reheat, simply place them in a preheated oven until warmed through.

How spicy are these chimichangas?

The level of spiciness can be adjusted to your preference by increasing or decreasing the amount of chili powder used in the seasoning.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Garlic Butter Chicken
• Chicken Parmesan
• Chicken Tenders
• Chicken Spring Rolls

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Chicken Chimichanga

by Nabeela Kauser

These flavourful chicken chimichangas are made with cheddar cheese, bell peppers, and a variety of spices. This Mexican-inspired dish is delicious whether baked or deep-fried.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Mexican, Western

Servings 4

Calories 343 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 4 Tortillas
• ▢ 2 Chicken Breasts Boneless
• ▢ 1 Red Bell Pepper Finely chopped
• ▢ 1 Green Bell Pepper Finely chopped
• ▢ 1 small Onion Chopped
• ▢ 2 cloves Garlic Minced
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Paprika
• ▢ Salt To taste
• ▢ Black Pepper To taste
• ▢ 100 g Cheddar Cheese
• ▢ Oil For frying

Instructions

• Season the chicken breasts with cumin, chili powder, paprika, salt, and pepper.
• Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.
• Add the chicken breasts and cook for 6-7 minutes on each side or until cooked through.
• Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.
• In the same skillet, add another tablespoon of vegetable oil and sauté the onion and garlic until softened. Add the sliced bell peppers and cook until tender.
• Add the sliced chicken back into the skillet and mix everything together.
• Lay out the tortillas and sprinkle the shredded cheese onto the centre of each tortilla. Spoon the chicken mixture on top of the cheese.
• Lay out the tortillas, add the chicken mixture, and then sprinkle the cheese on top.
• Fold the sides of the tortilla in, then roll up the tortilla tightly around the filling, tucking in the sides as you go.
• Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot, add the chimichangas seam side down and fry for about 3 minutes or until golden brown. Flip and fry the other side for another 2-3 minutes.
• Remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain any excess oil.
• Serve immediately, with optional sides such as guacamole, sour cream, and salsa.

Notes

You can adjust the amount of spices to your liking or add additional spices such as oregano or coriander.

For a healthier option, you can bake the chimichangas in the oven instead of frying them. Brush them with a little bit of oil and bake at 200°C for about 15-20 minutes or until crispy and golden brown.

You can also add some black beans or corn to the filling for additional flavour and nutrition.

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 343kcalCarbohydrates: 20gProtein: 33gFat: 14gSaturated Fat: 6gTrans Fat: 0.01gCholesterol: 97mgSodium: 653mgPotassium: 593mgFibre: 2gSugar: 3gVitamin A: 636IUVitamin C: 33mgVitamin D: 0.3µgCalcium: 246mgIron: 2mg

Keyword Burrito, Chicken, Food, Recipe, Tortilla, Wrap

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