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This zesty chicken chimichanga turns ordinary ingredients into a mouthwatering homemade treat that captures authentic Mexican-American flavors in your kitchen. The crunchy shell reveals juicy shredded chicken and gooey cheese inside - a tasty combo my family asks for several times every month.
I came up with this dish when I was trying to copy my favorite meal from our neighborhood Mexican spot. It took a few tries, but I finally got the spice mix just right to make these chimichangas extra special.
Ingredients
- Vegetable oil: Gives you that irresistible crunch whether you're frying or baking
- White onion: Adds a nice sweet background to your filling
- Garlic: Brings that must-have kick that makes everything tastier
- Chili powder: Adds gentle warmth and rich flavor
- Oregano: Gives a light herby touch common in Mexican dishes
- Cumin: Adds cozy, earthy flavor that ties the spices together
- Shredded chicken: Forms the meaty base - grab a rotisserie chicken to cut down prep time
- Salt and pepper: Bring out and blend all the tastes
- Diced green chilies: Add subtle heat and genuine flavor
- Flour tortillas: Must be large enough to wrap everything up nicely
- Monterey Jack cheese: Gets all gooey and has just the right mild taste
Simple Cooking Steps
- Get Your Cooking Setup Ready:
- For frying, warm 2 inches of oil in a sturdy pan over low heat until it hits about 375°F. This gradual heating gets the oil just right without smoking. For baking, heat your oven to 375°F and spray a baking sheet with nonstick spray.
- Whip Up Your Tasty Filling:
- Put 2 tablespoons vegetable oil in a big pan over medium high heat and cook onions till they turn clear, roughly 3 minutes. Toss in garlic and spices and cook till you can smell them, which pulls out their flavors. Stir in chicken, salt, pepper, and green chilies. Then cook about 5 minutes till everything's hot.
- Put Your Chimichangas Together:
- Heat tortillas in the microwave for about 20 seconds till they're bendy. Put around 1/2 cup chicken mix in the middle of each tortilla and top with 3 tablespoons Monterey Jack. Fold the sides in, then fold the bottom up and roll it tight to make a neat package.
- Cook Till They're Crispy:
- For frying, carefully drop each chimichanga with the seam facing down into hot oil. Hold them with tongs so they don't unwrap and fry till golden, about 1 to 2 minutes per side. For baking, place them seam down on your prepped baking sheet, spray the tops, and bake 20 to 30 minutes till they're golden and crunchy.
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What really makes these chimichangas stand out is how you handle the spices. I like to cook them a bit with the onions and garlic, which brings out their natural oils and creates deeper flavors that take this dish to another level.
Prep Ahead Tricks
You can freeze these chimichangas before cooking them. Just make them up to the wrapping stage, wrap each one in plastic, then in foil, and freeze for up to three months. When you want to eat them, let them thaw in the fridge overnight, then cook them your favorite way. I often make twice as many just to keep some in my freezer for quick dinners on busy nights.
Great Side Dishes
Enjoy these chimichangas with classic sides for a full meal. Spanish rice and refried beans go perfectly on the plate. For toppings, lay out fresh pico de gallo, guacamole, sour cream, lettuce, and your go-to salsas. This setup makes dinner more fun and lets everyone fix their plate how they like it. My family really loves adding some queso sauce on top for extra yumminess.
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Lighter Options
While old-school chimichangas are fried, baking them is a healthier choice that's still tasty. To make them even better for you, try whole wheat tortillas, mix in more veggies like chopped bell peppers or corn, and use fewer cheese and more beans for protein. You can also brush a tiny bit of oil on the outside instead of using spray for authentic flavor while watching calories.
Common Questions
- → Can I swap out the cheese type in chimichangas?
For sure! You can use cheddar, mozzarella, or a mix of Mexican cheeses instead of Monterey Jack and still get amazing flavor.
- → Is baking chimichangas an option instead of frying?
You bet! Heat your oven to 375°F, give the tops a quick spray with cooking oil, and bake them for 20 to 30 minutes until they turn nice and golden.
- → Can I get these ready beforehand?
Definitely! You can put them together and wrap them up early, then stick them in the fridge or freezer. Just cook them as needed when you're ready to eat.
- → What goes well on top of chimichangas?
Try fresh salsa, chunky guacamole, a dollop of sour cream, homemade pico de gallo, some shredded lettuce, or even a bit of warm queso sauce.
- → Can I use something besides chicken?
Totally! Try pulled beef, shredded pork, or a mix of cooked veggies as your filling instead.