Description
Spicy Mexican chicken chimichangas bring zesty flavors straight from traditional kitchens. Crispy golden shells packed with tender seasoned chicken promise a delightful meal that satisfies hungry palates and delivers authentic southwestern comfort.
Ingredients
Scale
Protein:
- 2 cups (450 grams) cooked, shredded chicken
Vegetables and Aromatics:
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 can (4 ounces) diced green chilies
Cheese and Beans:
- 1 cup (120 grams) shredded cheddar or Monterey Jack cheese
- 1 can (15 ounces) refried beans (optional)
Seasonings and Liquids:
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- ½ cup (120 milliliters) chicken broth
Tortillas and Cooking Fat:
- 8 large flour tortillas
- Vegetable oil, for frying
Serving Accompaniments:
- Sour cream
- Salsa
- Guacamole
- Chopped fresh cilantro
Instructions
- Craft a zesty chicken medley by sautéing aromatics in a skillet, gently caramelizing diced onions and vibrant green bell peppers until translucent and tender.
- Infuse the mixture with minced garlic, releasing its pungent essence for a brief moment before introducing shredded chicken, tangy green chilies, robust taco seasoning, and a splash of savory chicken broth.
- Simmer the mixture until the flavors meld harmoniously, allowing the liquid to reduce and concentrate the taste profile.
- Fold in melted cheese, creating a creamy, luxurious filling that binds the ingredients with rich, velvety texture.
- Lay out soft tortillas and spread a thin layer of creamy refried beans across the center as a flavor-enhancing foundation.
- Generously spoon the aromatic chicken mixture onto each tortilla, positioning it strategically to ensure even distribution.
- Execute precise folding techniques, tucking sides inward and rolling tightly to create neat, compact parcels that seal in the filling.
- Choose your cooking method: for a traditional approach, submerge chimichangas in hot oil, frying until they transform into golden, crispy vessels with a satisfying crunch.
- Alternatively, embrace a healthier technique by brushing the rolled chimichangas with oil and baking in a preheated oven until they achieve a beautiful, bronzed exterior.
- Elevate the dish with a flourish of garnishes – dollops of cool sour cream, vibrant salsa, creamy guacamole, and a sprinkle of fresh cilantro to introduce brightness and complexity.
Notes
- Customize the chicken filling by swapping shredded chicken with ground beef, turkey, or plant-based protein for varied dietary preferences.
- Reduce oil content by using an air fryer or baking method, creating a healthier version without compromising crispy texture.
- Enhance flavor complexity by adding smoky spices like cumin or chipotle powder to the chicken mixture for deeper taste profiles.
- Make the recipe gluten-free by using corn tortillas and checking taco seasoning ingredients for potential wheat-based additives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg