Crispy Chicken Bean Chimichangas (Print-Friendly Version)
Golden-fried flour tortillas stuffed with perfectly seasoned chicken, beans, and cheese for an authentic Mexican dining experience.
# What You'll Need:
→ Chicken Filling
01 -
1 tablespoon vegetable oil
02 -
1 pound chicken breast, boneless, skinless, cut in cubes
03 -
1 medium onion, chopped
04 -
2 cloves garlic, minced
05 -
1 medium jalapeno, seeded and chopped
06 -
½ tablespoon chili powder
07 -
½ teaspoon cayenne pepper
08 -
½ tablespoon garlic powder
09 -
½ tablespoon all-purpose flour
10 -
1 ½ cups chicken broth, plus extra if necessary
11 -
2 tablespoons red wine vinegar
12 -
15-ounce pinto beans, drained and rinsed (1 can)
13 -
2 tablespoons lime juice, freshly squeezed
14 -
¼ cup fresh cilantro, chopped
→ Chimichangas and toppings
15 -
½ cup vegetable oil, or more if needed
16 -
12 large flour tortillas, warmed
17 -
1 ½ cups Monterey Jack cheese, shredded
18 -
1 cup iceberg lettuce, chopped
19 -
½ cup salsa
20 -
½ cup sour cream
21 -
½ cup tomatoes, diced
# How to Make It:
01 -
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink and starting to brown, about 5 to 7 minutes. Add the onion, garlic, and jalapenos and cook for another 3 to 4 minutes or until the onion softens.
02 -
Add the chili powder, cayenne, garlic powder, and flour. Toss everything together to coat the chicken with spices. Cook for another 2 to 3 minutes, stirring frequently. Deglaze the skillet with chicken broth and red wine vinegar. Stir well to combine. Reduce heat to medium-low and simmer for 10 minutes or until most of the liquid evaporates.
03 -
Stir in the pinto beans, lime juice, and half the chopped cilantro. Cook for another 3 minutes until the beans are heated through.
04 -
In a large, deep skillet, heat about ½ inch of vegetable oil to 325°F.
05 -
Fill the center of a tortilla with ¾ cup of the chicken and bean mixture and 2 tablespoons of shredded cheese. Roll the tortilla over the filling to secure it, fold in both sides, and continue rolling tightly. Repeat with the remaining tortillas.
06 -
Slowly lower the chimichangas into the hot oil and fry for about 2 minutes on each side, or until golden brown. Cook 4 chimichangas per batch. Remove and drain on paper towels. Keep warm in the oven until all are cooked.
07 -
To serve, place shredded lettuce on each plate. Add a spoonful of salsa. Place the chimichanga on top, garnish with a dollop of sour cream, additional salsa, diced tomatoes, and the remaining cilantro.
# Additional Tips:
01 -
Use a slotted spoon to remove the filling if it contains excess liquid to prevent soggy chimichangas.
02 -
Ensure fillings are appropriately seasoned before assembling.
03 -
Avoid overfilling tortillas to prevent them from tearing or exploding during frying.