About
There’s only one way to improve the fantastic flavors of Mexican cuisine: deep fry it! Chicken Chimichangas take the juicy, savory, and spicy flavors of a burrito and pan-fries it to crisp perfection. Seriously, crunching into one of these Chicken Chimichangas might be the highlight of your day! Don’t forget to enjoy the melty cheese within!
Ingredients
- For the chicken filling:
- 1 tablespoon vegetable oil
- 1 pound chicken breast, boneless and skinless, cut in bite-size cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium jalapeño, seeded and chopped
- 1/2 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 2 tablespoons red wine vinegar
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
- For the chimichangas:
- 1/2 cups vegetable oil, plus more, to taste
- 12 large flour tortillas, warmed
- 1 1/2 cups Monterey Jack cheese, shredded
- For serving:
- 1/2 cup sour cream
- 1/2 cup salsa
- fresh cilantro, to taste, chopped
Directions
Step 1 -Heat a large skillet on the stovetop over medium-high heat.
Step 2 -Add 1 tablespoon of the vegetable oil.
Step 3 -Once the oil is hot, add the chicken pieces and cook until they are almost cooked through, about 5-7 minutes.
Step 4 -Add the onions, the garlic, and the jalapeños until softened and fragrant, about 3 minutes.
Step 5 -Add chili powder, the cayenne pepper, the garlic powder, and the flour, coating the chicken completely and cook for another 2-3 minutes. Continue stirring occasionally.
Step 6 -Add the chicken broth and the red wine vinegar and stir.
Step 7 -Reduce the heat to medium-low.
Step 8 -Allow the mixture to simmer until the moisture is almost gone, about 10 minutes.
Step 9 -Add the beans and drizzle with lime juice.
Step 10 -Stir in 1/4 cup of the cilantro.
Step 11 -Cook until the chicken mixture is warmed all the way through, about 2 minutes. Set the filling aside.
Step 12 -In a large skillet, heat about 1/2 inch of the vegetable oil over medium heat until the oil is 325 degrees F.
Step 13 -Lay out the tortillas in a single layer.
Step 14 -Add a little less than 1 cup of the chicken mixture to the center of each of the tortillas.
Step 15 -Top the chicken mixtures each with 2 tablespoons of the cheese.
Step 16 -Roll the tortillas like a burrito, wrapping them tightly.
Step 17 -Add the rolled tortillas to the oil and fry on each side until golden-brown and crisp, about 2 minutes.
Step 18 -Place the cooked chimichangas on paper towels to drain.
Step 19 -Top the chimichangas with the sour cream and the salsa.
Step 20 -Garnish with the cilantro and serve.
