Description
This classic Chimichangas recipe features crispy deep-fried tortillas filled with a flavorful chicken and pinto bean mixture, seasoned with bold spices and fresh cilantro. Topped with fresh lettuce, salsa, sour cream, and diced tomatoes, this dish is perfect as a satisfying main course with a crunchy texture and vibrant flavors.
Ingredients
Scale
Chicken Filling
- 1 tablespoon vegetable oil
- 1 pound chicken breast (boneless, skinless, cut in cubes)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium jalapeno (seeded and chopped)
- ½ tablespoon chili powder
- ½ teaspoon cayenne pepper
- ½ tablespoon garlic powder
- ½ tablespoon all-purpose flour
- 1 ½ cups chicken broth (plus extra if necessary)
- 2 tablespoon red wine vinegar
- 15 ounce pinto beans (drained and rinsed, 1 can)
- 2 tablespoon lime juice (freshly squeezed)
- ¼ cup fresh cilantro (chopped)
Chimichangas and Toppings
- ½ cup vegetable oil (or more if needed)
- 12 large flour tortillas (warmed)
- 1½ cups Monterey Jack cheese (shredded)
- 1 cup iceberg lettuce (chopped)
- ½ cup salsa
- ½ cup sour cream
- ½ cup tomatoes (diced)
Instructions
- Cook Chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cubed chicken and cook 5 to 7 minutes until no longer pink and starting to brown. Add chopped onion, minced garlic, and jalapeno. Cook a further 3 to 4 minutes until onion softens.
- Season and Thicken: Add chili powder, cayenne, garlic powder, and flour. Toss to coat chicken fully with spices. Cook 2 to 3 minutes, stirring frequently. Deglaze the skillet with chicken broth and red wine vinegar, scraping up browned bits. Stir and reduce heat to medium-low. Simmer 10 minutes until most liquid evaporates.
- Add Beans and Cilantro: Stir in pinto beans, lime juice, and half the cilantro. Cook another 3 minutes until beans are heated through.
- Heat Oil: In a large deep skillet, heat ½ inch of vegetable oil to 325°F (160°C). While oil heats, warm tortillas in microwave to make them pliable for rolling.
- Assemble Chimichangas: Place ¾ cup chicken and bean mixture in center of each tortilla. Add 2 tablespoons shredded cheese on top. Fold in sides and roll tightly to enclose filling. Repeat with remaining tortillas.
- Fry Chimichangas: Carefully lower chimichangas into hot oil, 4 at a time. Fry 2 minutes per side until golden brown and crispy. Remove and drain on wire rack to keep crisp.
- Serve: On each plate, create a bed of shredded lettuce and spoon of salsa. Place chimichangas on top, add a dollop of sour cream and salsa, sprinkle diced tomatoes and remaining cilantro. Serve immediately.
Notes
- Use large, burrito-sized flour tortillas and warm before filling to prevent tearing.
- If filling looks too wet, drain excess liquid with a slotted spoon to avoid soggy chimichangas.
- Try alternative fillings such as shredded beef, pork, or rotisserie chicken. Avoid overfilling to prevent bursting during frying.
- Assemble chimichangas ahead and freeze before frying. Thaw in fridge then cook as usual.
- Maintain oil temperature around 325°F for crispy, not greasy or burnt chimichangas.
- For a baked alternative, brush filled chimichangas with melted butter and bake at 425°F for 15–20 minutes until golden and crispy.
