Description
Discover the delicious flavors of Chicken Chimichangas, a Mexican-American favorite that combines tender shredded chicken seasoned with chili powder, cumin, and paprika, creamy cheese filling, and refried beans all wrapped in soft burrito-sized tortillas. You can bake or pan fry these chimichangas to achieve a perfectly crispy crust while keeping the inside warm and flavorful. Perfect for a satisfying lunch, dinner, or main course that the whole family will enjoy!
Ingredients
Filling
- 2 cups shredded cooked chicken
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ½ teaspoon salt
- ½ cup salsa
- 2 cups shredded Colby jack cheese
- 2 ounces softened cream cheese
- 2 tablespoons chopped green onions
- 1 (15-ounce) can refried beans
Assembly and Cooking
- 4 burrito-sized tortillas
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to get it ready for baking the chimichangas to a crispy golden brown.
- Prepare the chicken filling: In a large bowl, combine the shredded cooked chicken with chili powder, cumin, paprika, salt, salsa, shredded Colby jack cheese, softened cream cheese, and chopped green onions. Mix well until all ingredients are evenly incorporated.
- Assemble the chimichangas: Lay out each burrito-sized tortilla and spoon about 2 tablespoons of refried beans approximately 2 inches from one edge. Add an equal portion of the chicken mixture on top of the beans in the center of each tortilla. Fold in the sides, then roll up the bottom edge tightly to fully enclose the filling. Place each rolled chimichanga seam-side down on a baking sheet.
- Brush with olive oil: Use 1 tablespoon of olive oil to brush over the tops of the tortillas, which helps achieve a crispy crust when baking.
- Bake: Place the baking sheet in the preheated oven and bake for 20 minutes, or until the chimichangas are golden brown and heated through.
- Serve warm: Remove from the oven and serve your delicious chimichangas warm.
Notes
- To pan fry instead of baking: Heat 1 tablespoon oil in a medium skillet over medium heat. Place the chimichanga seam-side down and fry for 2-3 minutes on each side until golden brown, crispy, and heated through.
- Ensure the chimichangas are sealed tightly to prevent filling from leaking during cooking.
- Serve with your favorite toppings like sour cream, guacamole, or extra salsa for added flavor.
- Refrigerate leftovers promptly and reheat in the oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican, Mexican American