There’s only one way to improve the fantastic flavors of Mexican cuisine: deep fry it! Chicken Chimichangas take the juicy, savory, and spicy flavors of a burrito and pan-fries it to crisp perfection. Seriously, crunching into one of these Chicken Chimichangas might be the highlight of your day! Don’t forget to enjoy the melty cheese within!
IngredientsFor the chicken filling: • 1 tablespoon vegetable oil • 1 pound chicken breast, boneless, skinless, and cut in cubes • 1 medium onion, chopped • 2 cloves garlic, minced • 1 medium jalapeno, seeded and chopped • 1/2 tablespoon chili powder • 1/2 teaspoon cayenne pepper • 1/2 tablespoon garlic powder • 1/2 tablespoon all-purpose flour • 1 1/2 cups chicken broth, plus more as needed • 2 tablespoons red wine vinegar • 1 (15 ounce) can pinto beans, drained and rinsed • 2 tablespoons lime juice, freshly squeezed • 1/4 cup fresh cilantro, optional, chopped and divided For the chimichangas and the toppings: • 1/2 cups vegetable oil, plus more if needed • 12 large flour tortillas, warmed • 1 1/2 cups Monterey Jack cheese, shredded • 1 cup iceberg lettuce, optional chopped, for serving • 1/2 cup salsa • 1/2 cup sour cream • 1/2 cup tomatoes, diced
Heat a large skillet on the stovetop over medium-high heat.
Add 1 tablespoon of the vegetable oil.
Once the oil is hot, add the chicken and cook until almost cooked through, about 5-7 minutes.
Add the onions, garlic, and jalapenos until softened and fragrant, about 3 minutes.
Add chili powder, cayenne pepper, garlic powder, and the flour, coating the chicken completely and cook for another 2-3 minutes. Make sure you are stirring this whole time.
Add the chicken broth and red wine vinegar and stir.
Turn down the heat to medium-low.
Allow the mixture to simmer until the moisture is almost gone, about 10 minutes.
Add the beans and drizzle with lime juice.
Stir in 1/2 of the cilantro.
Cook until the mixture is warmed all the way through, about 2 minutes. Set the filling aside.
In a large skillet, heat about 1/2 inch of the vegetable oil over medium heat until the oil is 325 degrees.
Lay out the tortillas.
Add a little less than 1 cup of the chicken mixture to the center of each tortilla.
Top the chicken mixture with 2 tablespoons of the cheese.
Roll the tortillas around the mixture like a burrito, wrapping it tightly.
Add the rolled tortillas to the oil and fry on each side until golden brown and crisp, about 2 minutes.
Once you finish cooking each chimichanga, place them on paper towels to drain.
Serve over a bed of lettuce.
Top the chimichangas with the sour cream and the salsa.
Garnish with cilantro and serve.