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This recipe offers crispy tortillas filled with seasoned shredded chicken and melted cheese, made in two ways for an authentic taste of Mexican home cooking. It’s perfect for a satisfying meal that brings a bit of festive flavor to your table.
I first made these chimichangas on a weekend when I craved comfort food, and they quickly became a family favorite. The crispy exterior combined with the flavorful filling never fails to impress guests.
Ingredients
- Diced white onion: brings a subtle sweetness and moisture that balances the spices
- Minced garlic: adds aromatic depth and warmth
- Chili powder: contributes smoky and mildly spicy notes opt for fresh spices for best flavor
- Dried oregano: lends a fragrant herbal undertone typical in Mexican cuisine
- Ground cumin: enhances earthiness and complexity
- Cooked shredded chicken: is the protein base using rotisserie chicken can save time without sacrificing taste
- Salt and pepper: season and elevate all the ingredients
- Diced green chilies: introduce a gentle heat and tangy bite
- Burrito-size flour tortillas: provide the perfect sturdy wrap that crisps up well
- Shredded Monterey Jack cheese: melts beautifully and adds creamy richness
- Toppings like salsa sour cream guacamole pico de gallo and lettuce: add freshness and customizable flavor
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat vegetable oil in a skillet over medium-high heat. Cook diced onion until softened and translucent about 3 to 4 minutes. Add garlic chili powder oregano and cumin. Stir and cook for 1 minute until fragrant to build a strong flavor base.
- Combine Chicken and Seasoning:
- Add shredded chicken to the skillet season with salt and pepper then stir in diced green chilies. Cook for 5 minutes allowing flavors to meld and the mixture to warm through completely.
- Warm the Tortillas:
- Microwave the tortillas for about 30 seconds until pliable and easy to fold without cracking.
- Assemble the Chimichangas:
- Place half a cup of chicken filling in the center of each tortilla. Sprinkle 3 tablespoons of shredded Monterey Jack cheese over the filling. Fold the sides over then fold the bottom up and roll tightly to encase the filling. Place seam side down on a plate to keep them sealed.
- Heat Oil for Frying:
- In a heavy skillet or cast iron pan add vegetable oil to a depth of 2 inches. Heat slowly over low heat until the temperature reaches 375 degrees Fahrenheit ideal for frying.
- Fry the Chimichangas:
- Using tongs carefully place each chimichanga seam side down in the hot oil. Hold with tongs to prevent unrolling. Fry each side for about 1 to 2 minutes until golden brown and crisp. Drain on paper towels to remove excess oil.
- Bake Alternative:
- Place rolled chimichangas seam side down on a greased baking sheet. Lightly spray the tops with nonstick spray. Bake in a 375 degree Fahrenheit oven for 20 to 30 minutes until golden and crispy on the outside.
- Serve with Toppings:
- Offer salsa sour cream guacamole pico de gallo and shredded lettuce to add layers of flavor and texture. Serve warm for the best experience.
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I love the combination of Monterey Jack cheese melting into the chicken filling it creates a luscious texture that makes these chimichangas memorable for my family
Storage Tips
Store leftover chimichangas in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350 degrees Fahrenheit to regain crispiness rather than microwaving to avoid sogginess. For longer storage freeze before cooking and cook directly from frozen adjusting cooking time accordingly.
Ingredient Substitutions
Use corn tortillas for a gluten free version but be gentle as they are less sturdy. Cheddar cheese can replace Monterey Jack for a sharper taste. If you prefer less heat omit the diced green chilies or replace with mild diced bell peppers.
Serving Suggestions
Pair chimichangas with a simple side salad or Mexican rice to complete the meal. A squeeze of fresh lime juice brightens the flavors just before serving. Top with fresh cilantro for a fragrant herbaceous note.
Cultural Context
Chimichangas originated in the Southwestern United States and are a beloved Tex-Mex dish that blends Mexican ingredients with American culinary techniques. They are often served in festive settings and street food markets.
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Common Recipe Questions
- → Can I bake chimichangas instead of frying them?
Yes, baking is a great alternative to frying and results in a crispy texture with less oil.
- → What type of chicken works best for the filling?
Cooked shredded chicken works well; rotisserie chicken is a convenient and flavorful choice.
- → How do I prevent chimichangas from unrolling during frying?
Use tongs to hold the chimichangas seam-side down while frying to keep them tightly rolled.
- → What toppings complement chimichangas?
Salsa, sour cream, guacamole, pico de gallo, and lettuce add fresh flavors and balance to the dish.
- → Can I substitute the cheese used in chimichangas?
Monterey Jack is preferred for meltiness, but other cheeses like cheddar can be used for variation.