Description
Crispy, golden chimichangas filled with a flavorful chicken and pinto bean mixture, topped with fresh salsa, sour cream, lettuce, and diced tomatoes. This classic Mexican-inspired dish is fried to perfection for a satisfying main course bursting with savory spices and fresh flavors.
Ingredients
Scale
Chicken Filling
- 1 tablespoon vegetable oil
- 1 pound chicken breast (boneless, skinless, cut in cubes)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium jalapeno (seeded and chopped)
- ½ tablespoon chili powder
- ½ teaspoon cayenne pepper
- ½ tablespoon garlic powder
- ½ tablespoon all-purpose flour
- 1 ½ cups chicken broth (plus extra if necessary)
- 2 tablespoon red wine vinegar
- 15 ounce pinto beans (drained and rinsed, 1 can)
- 2 tablespoon lime juice (freshly squeezed)
- ¼ cup fresh cilantro (chopped)
Chimichangas and Toppings
- ½ cups vegetable oil (or more if needed for frying)
- 12 large flour tortillas (warmed)
- 1½ cups Monterey Jack cheese (shredded)
- 1 cup iceberg lettuce (chopped)
- ½ cup salsa
- ½ cup sour cream
- ½ cup tomatoes (diced)
Instructions
- Cook chicken and vegetables: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed chicken and cook until no longer pink and lightly browned, about 5 to 7 minutes. Add chopped onions, minced garlic, and jalapenos; cook another 3 to 4 minutes until onions soften.
- Add spices and flour: Stir in chili powder, cayenne pepper, garlic powder, and flour, ensuring the chicken is evenly coated with the spices. Cook for 2 to 3 minutes, stirring frequently to prevent sticking.
- Simmer filling: Deglaze the skillet with chicken broth and red wine vinegar, scraping any browned bits from the pan. Reduce heat to medium-low and simmer for 10 minutes, until most of the liquid evaporates and the mixture thickens.
- Add beans and cilantro: Stir in the pinto beans, lime juice, and half of the chopped cilantro. Cook for an additional 3 minutes to heat through.
- Prepare tortillas: While heating oil to 325°F in a large deep skillet with about ½ inch of vegetable oil, warm tortillas in the microwave for a few seconds so they become pliable and easy to roll without cracking.
- Assemble chimichangas: Place ¾ cup of the chicken and bean mixture in the center of each tortilla along with 2 tablespoons of shredded Monterey Jack cheese. Fold the tortilla edges over the filling and roll tightly to secure. Repeat for all tortillas.
- Fry chimichangas: Carefully lower chimichangas into the hot oil, cooking 2 minutes on each side or until golden brown and crispy. Fry in batches, about 4 at a time. Remove and drain on a wire rack to keep them crisp.
- Serve: Place shredded lettuce on each plate and spoon salsa over it. Set chimichangas on top, then add a dollop of sour cream and additional salsa. Garnish with diced tomatoes and the remaining cilantro. Serve immediately for best flavor and texture.
Notes
- Use large burrito-sized flour tortillas warmed before filling to prevent tearing.
- If the chicken mixture appears too wet, use a slotted spoon to transfer filling to avoid soggy chimichangas.
- For variety, substitute shredded beef, pork, or rotisserie chicken; avoid overfilling to keep them intact during frying.
- Chimichangas can be assembled ahead of time and frozen; thaw in the refrigerator before frying.
- Maintain oil temperature around 325°F to avoid greasy or burnt chimichangas.
- As a healthier alternative, brush chimichangas with melted butter and bake at 425°F for 15 to 20 minutes until golden and crispy.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 65 mg
