Chicken and cheese chimichangas are a delightful fusion of flavors and textures, perfect for a family dinner or a festive gathering. These crispy, cheesy delights are filled with seasoned chicken and gooey cheese, wrapped in a tortilla, and fried to golden perfection. Easy to make and incredibly satisfying, these chimichangas are sure to become a favorite. Let's get started!
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 cup salsa
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 large flour tortillas
- 1 cup refried beans
- ½ cup chopped onions
- ¼ cup chopped cilantro
- Vegetable oil, for frying
- Sour cream, for serving (optional)
- Guacamole, for serving (optional)
- Salsa, for serving (optional)
Preparation:
Step 1: Cook the Chicken
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with taco seasoning and place them in a baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and no longer pink in the center.
Step 2: Shred the Chicken
- Remove the chicken from the oven and let it cool slightly.
- Using two forks, shred the chicken into bite-sized pieces.
Step 3: Prepare the Filling
- In a large bowl, combine the shredded chicken, salsa, chopped onions, cilantro, and both types of cheese. Mix well until the ingredients are evenly distributed.
Step 4: Assemble the Chimichangas
- Lay out a flour tortilla on a flat surface.
- Spread a spoonful of refried beans in the center of the tortilla.
- Add a generous portion of the chicken and cheese mixture on top of the beans.
- Fold the sides of the tortilla in, then roll it up from the bottom, securing the filling inside.
Step 5: Fry the Chimichangas
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully place the chimichangas seam side down in the skillet.
- Fry for 2-3 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and drain on paper towels.
Cooking Note:
Ensure the oil is hot enough before adding the chimichangas to prevent them from becoming greasy. The internal temperature of the chimichangas should reach 165°F (74°C) to ensure they are heated through.
Serving Suggestions:
Serve these chicken and cheese chimichangas with a side of Mexican rice and a fresh salad. Garnish with sour cream, guacamole, and extra salsa for added flavor. A squeeze of fresh lime juice over the top can add a bright, zesty note.
Tips:
- Baking Option: For a healthier alternative, brush the chimichangas with a little oil and bake them at 400°F (200°C) for 20-25 minutes, or until golden and crispy.
- Make-Ahead: You can assemble the chimichangas ahead of time and refrigerate them for up to 24 hours before frying.
- Freezing: Chimichangas can be frozen before frying. Simply thaw in the refrigerator before frying or baking.
- Cheese Variations: Experiment with different cheeses like pepper jack for an extra kick or queso fresco for a more authentic flavor.
- Spice Level: Adjust the heat by using mild or hot salsa and taco seasoning according to your preference.
Nutritional Information (Per Serving, Approximate):
- Calories: 450
- Protein: 28g
- Sodium: 950mg
Conclusion:
Chicken and cheese chimichangas are a delicious, indulgent treat that brings the vibrant flavors of Mexican cuisine to your table. With their crispy exterior and flavorful, cheesy filling, these chimichangas are sure to impress your family and friends. Whether you're cooking for a special occasion or just a casual meal, this recipe is a guaranteed hit. Enjoy your culinary adventure with these delightful chimichangas!
Chicken and Cheese Chimichangas Recipe
- Total Time: 30 minutes
- Yield: 8 chimichangas
- Diet: Gluten Free
Description
Chicken and Cheese Chimichangas are a delightful Mexican-inspired dish featuring crispy fried tortillas stuffed with seasoned chicken and melted cheese. This easy-to-make recipe is perfect for a quick dinner or a flavorful snack, ensuring everyone will ask for seconds.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- ½ cup salsa
- ¼ cup sour cream
- 8 large flour tortillas
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- Vegetable oil for frying
- Optional toppings: guacamole, additional sour cream, salsa, chopped cilantro
Instructions
- In a large bowl, combine shredded chicken, shredded cheese, salsa, sour cream, cumin, chili powder, garlic powder, and onion powder.
- Lay a tortilla flat and place about ¼ cup of the chicken mixture in the center.
- Fold the sides of the tortilla in and roll up tightly to form a chimichanga.
- Repeat with remaining tortillas and filling.
- Heat about ½ inch of vegetable oil in a large skillet over medium heat.
- Fry the chimichangas, seam side down, until golden brown and crispy, about 2-3 minutes per side.
- Remove from oil and drain on paper towels.
- Serve hot with optional toppings if desired.
Notes
- To make a healthier version, you can bake the chimichangas at 400°F (200°C) for 20 minutes, flipping halfway through.
- For extra flavor, add chopped jalapenos or green chilies to the filling mixture.
- These can be made ahead and reheated in the oven for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
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