Chicken Chimichangas Recipe
These crispy Chicken Chimichangas are packed with seasoned shredded chicken, melted Monterey Jack and Oaxaca cheese, and a touch of salsa verde. Wrapped in a golden, crispy tortilla, they make the perfect Tex-Mex meal. Enjoy them with guacamole, sour cream, and salsa for a satisfying dinner or lunch.
Ingredients
- For the Filling:
- 2 cups shredded chicken rotisserie or homemade
- 1 small sweet onion diced
- 1 tablespoon avocado oil plus more for frying
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- ¼ cup salsa verde
- 1 cup Monterey Jack cheese shredded
- ½ cup Oaxaca cheese shredded
- 1 tablespoon fresh lime juice
- For Assembly:
- 4 large flour tortillas burrito size
- 1 cup refried beans
- For Garnish:
- Guacamole
- Sour cream
- Salsa
- Fresh cilantro chopped
Instructions
- Cook the Filling:
- Heat 1 tablespoon avocado oil in a skillet over medium heat.
- Add diced onion and sauté until softened.
- Stir in shredded chicken, chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes until well combined.
- Mix in Salsa and Cheese:
- Transfer the chicken mixture to a bowl.
- Add salsa verde, shredded Monterey Jack cheese, and Oaxaca cheese. Stir until the cheese begins to melt.
- Add fresh lime juice and mix well.
- Assemble the Chimichangas:
- Lay a flour tortilla flat. Spread ¼ cup refried beans in the center.
- Add about ¼ of the chicken and cheese mixture.
- Fold in the sides of the tortilla, then roll up tightly.
- Pan-Fry the Chimichangas:
- Heat a thin layer of avocado oil in a skillet over medium heat.
- Place each chimichanga seam-side down and cook for 2-3 minutes per side, turning as needed, until all sides are golden and crispy.
- Add more oil if necessary between batches.
- Serve:
- Serve hot with guacamole, sour cream, salsa, and fresh cilantro.