Chicken Chimichanga
Indulge in the flavorful and satisfying Chicken Chimichanga recipe! This Mexican-inspired dish is a classic favorite, consisting of a crispy flour tortilla wrapped around tender chicken, melted cheese, and savory spices. Perfect for a weeknight dinner or a special occasion, this recipe is sure to delight.
Ingredients
- 2 cups cooked chicken shredded
- 1 cup cooked rice
- 1 cup Feta cheese
- 1/2 cup canned black beans drained and rinsed
- 1/2 cup canned corn drained
- 1/2 cup salsa
- 1/4 cup fresh cilantro chopped
- 4 large flour tortillas
- 2 tablespoons Olive oil if baking or oil for frying
- crema, guacamole, and additional salsa for serving (optional)
Instructions
For Baking:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the shredded chicken, rice, cheese, black beans, corn, salsa, and cilantro until well combined.
- Spoon an equal amount of the chicken mixture onto the lower third of each tortilla. Roll the tortilla up tightly around the filling, tucking in the sides as you go.
- Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops with Olive oil.
- Bake for 20-25 minutes, or until the chimichangas are golden brown and crispy.
- Serve the baked chimichangas with sour cream, guacamole, and extra salsa on the side.
For Frying:
- In a large bowl, mix together the shredded chicken, rice, cheese, black beans, corn, salsa, and cilantro until well combined.
- Spoon an equal amount of the chicken mixture onto the lower third of each tortilla. Roll the tortilla up tightly around the filling, tucking in the sides as you go.
- Heat the oil in a deep fryer or large, deep saucepan to 375°F (190°C).
- Carefully lower the chimichangas into the hot oil, seam-side down, and fry for 2-3 minutes on each side, or until golden brown and crispy. You may need to fry them in batches to avoid overcrowding the pan.
- Using a slotted spoon, remove the fried chimichangas from the oil and drain on paper towels.
Serve the fried chimichangas with sour cream or crema, guacamole, and extra salsa on the side. Enjoy!
Tips and Variations
1. Use leftover chicken: Shredded or diced cooked chicken works beautifully in this recipe.
2. Customize with your favorite fillings: Add diced onions, bell peppers, mushrooms, or jalapeños to suit your taste.
3. Experiment with different cheeses: Cheddar, Monterey Jack, or Pepper Jack can add unique flavors to your chimichanga.
4. Bake or fry: Choose between baking for a crispy, healthier option or frying for a crunchy, indulgent treat.
5. Serve with your favorite toppings: Offer sour cream, salsa, avocado, cilantro, or shredded cheese for added flavor and texture.
Nutrition Information (per serving)
– Calories: 420
– Protein: 35g
– Fat: 24g
– Saturated Fat: 10g
– Cholesterol: 60mg
– Carbohydrates: 20g
– Fiber: 2g
– Sugar: 2g
– Sodium: 450mg