Description
Chicken chimichangas are crispy, golden-fried or oven-baked tortillas filled with a flavorful mixture of spiced chicken, peppers, cheese, and optional refried beans. Served with red enchilada sauce, sour cream, and fresh coriander, this Tex-Mex classic is perfect for a satisfying and delicious meal.
Ingredients
Scale
For the Filling
- 3 tbsp vegetable oil (plus 60ml if frying)
- 5 skinless, boneless chicken thigh fillets (about 300g) or leftover cooked chicken
- ½ onion, chopped
- 1 small red pepper, roughly chopped
- 100g green chillies from a jar, finely chopped
- 85g Monterey Jack cheese, grated plus extra for serving
- ½ tsp garlic powder
- ½ tsp ground cumin
- ½ tsp chipotle chilli powder
- 6 large flour tortillas
- 400g can refried beans (optional)
To Serve
- 240ml red enchilada sauce
- Soured cream
- A handful of chopped coriander
Instructions
- Cook the Chicken: Heat 1 tbsp of vegetable oil in a frying pan over medium heat. Add the chicken thigh fillets and fry for 6-8 minutes on each side until fully cooked. Remove the chicken from the pan and set aside.
- Sauté Vegetables: Add another tablespoon of oil to the pan. Add the chopped onion and red pepper, cooking for about 5 minutes until softened.
- Prepare Filling: Shred or finely chop the cooked chicken and place it in a bowl. Add the sautéed onions and peppers, finely chopped green chillies, grated Monterey Jack cheese, garlic powder, ground cumin, chipotle chilli powder, and season with salt and pepper. Mix everything thoroughly.
- Warm Tortillas: Heat each tortilla briefly in a dry frying pan for a few seconds on each side or warm in the microwave to make them pliable.
- Assemble Chimichangas: If using, spread a layer of refried beans into the center of each tortilla. Spoon some of the chicken filling on top. Fold the bottom of the tortilla over the filling, then fold the sides in, and roll tightly away from you to seal the filling inside.
- Cook Chimichangas – Baking Method: Preheat the oven to 200°C (180°C fan/gas mark 6). Place chimichangas seam-side down on an oiled baking sheet. Brush lightly with vegetable oil and bake for 20-25 minutes until golden brown.
- Cook Chimichangas – Frying Method: Heat a heavy-based frying pan over medium heat. Add 60ml vegetable oil. Place chimichangas seam-side down into the hot oil and turn gently every few seconds to brown all sides evenly and heat the filling through.
- Warm Sauce and Serve: While the chimichangas cook, warm the red enchilada sauce in a small pan. To serve, spoon the sauce onto plates, place a chimichanga on top, then add a dollop of soured cream, sprinkle extra cheese, and garnish with chopped coriander.
Notes
- You can bake or fry the chimichangas depending on your preference for healthier or more traditional crispy texture.
- If you prefer spicier chimichangas, increase the amount of chipotle chilli powder or green chillies.
- Using leftover cooked chicken is a great way to save time and add flavor.
- For gluten-free tortillas, substitute flour tortillas with corn tortillas, but be careful when rolling to avoid tearing.
- Serve with extra toppings like guacamole, salsa, or fresh lime wedges for added zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
Keywords: chicken chimichangas, chimichanga recipe, Tex-Mex chicken, fried chimichangas, baked chimichangas, easy Mexican recipe
