Best Chicken Chimichangas Ever
These Chicken Chimichangas offer a restaurant-quality meal made at home with a crispy, golden-brown tortilla and a warm, savory filling of seasoned chicken and melted cheese. This recipe is surprisingly simple and incredibly satisfying, making it a perfect weeknight dinner option.
Equipment
- Large skillet
- Deep fryer or another large skillet
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Mixing spoon
- Fork
- Wire rack
- Paper towels
- Thermometer (for frying)
- Baking sheet (optional)
- Parchment paper (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 packet taco seasoning
- ½ cup chicken broth
- ¼ cup chopped cilantro
- 1 cup shredded cheddar cheese
- 8 large flour tortillas burrito size
- 2-3 cups vegetable oil, for frying
- Sour cream, for topping optional
- Guacamole, for topping optional
- Salsa, for topping optional
- Shredded lettuce, for topping optional
- Chopped tomatoes, for topping optional
- Hot sauce, for topping optional
- Salt, to taste
- Pepper, to taste
Instructions
- Season chicken breasts with salt, pepper, and a little taco seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until lightly browned.
- Add chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in black beans, diced tomatoes and green chiles, taco seasoning, and chicken broth. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Remove chicken from skillet and shred with two forks. Return shredded chicken to the skillet and stir to combine with the sauce.
- Stir in chopped cilantro and shredded cheddar cheese. Cook until cheese is melted and everything is well combined. Taste and adjust seasonings as needed.
- Warm tortillas in the microwave for 15-20 seconds to make them more pliable and prevent tearing.
- Place about 1/2 - 3/4 cup of chicken filling in the center of each tortilla.
- Fold in the sides of the tortilla, then tightly roll from the bottom up, like a burrito.
- Pour vegetable oil into a large skillet or deep fryer. Heat oil to 350°F (175°C).
- Carefully place chimichangas seam-side down into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove chimichangas from oil and place on a wire rack lined with paper towels to drain excess oil.
- Serve immediately with your favorite toppings.
Notes
For a healthier option, bake the chimichangas. Preheat oven to 400°F (200°C). Place assembled chimichangas seam-side down on a baking sheet. Brush lightly with olive oil or spray with cooking spray. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through. Chimichangas can be frozen for later. Assemble the chimichangas, but don't fry them. Place them on a baking sheet lined with parchment paper and freeze for about an hour, or until solid. Then, transfer them to a freezer-safe bag or container. Fry directly from frozen (add a minute or two to the frying time) or bake them in the oven.