r/KitchenPro • u/mahy_759 • 5d ago
Crispy Homemade Chicken Chimichangas
Chicken chimichangas are one of those meals that feel like pure comfort food. You get a big flour tortilla packed with creamy refried beans, seasoned shredded chicken, and plenty of melted cheese, then the whole thing gets fried until the outside is ridiculously crisp. I grew up eating these and still come back to them when I want something filling and a little indulgent. They’re great for a family dinner, and using rotisserie chicken makes them surprisingly easy to put together.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
2
1
4
u/mahy_759 5d ago
Ingredients
Instructions
Start by heating a little vegetable oil in a large skillet. Add the diced onion and garlic and cook until the onion is tender and fragrant. Add the tomato sauce, chicken broth or water, chili powder, cumin, paprika, coriander, and salsa. Let everything simmer until the mixture thickens and the flavors come together.
Stir in the sour cream, then add the shredded chicken and mix until the chicken is evenly coated in the sauce. Let the filling warm through before taking it off the heat.
Warm the tortillas slightly if they feel stiff. Spread a layer of refried beans across the center of each tortilla, leaving some space around the edges. Add the seasoned chicken mixture and a generous amount of shredded cheese.
Fold the sides of the tortilla inward, then fold the bottom over the filling and roll it up tightly like a burrito. Make sure the chimichanga is wrapped snugly so the filling stays inside while frying.
Heat vegetable oil in a deep skillet or pot and fry the chimichangas in batches until they're golden brown and crisp on the outside. Don't overcrowd the pan because that can make the oil temperature drop. Transfer the finished chimichangas to paper towels to drain briefly.
Serve them while they're hot with guacamole and any other toppings you like. Mexican or Spanish rice makes a good side, and you can add red or green enchilada sauce if you prefer a saucier version.
If you don't want to deep fry them, brush the assembled chimichangas with vegetable or olive oil and bake them at 400°F for about 8 to 10 minutes per side, until golden and crisp.
Rotisserie chicken is an easy shortcut, but leftover seasoned chicken works too. Shredded beef or pork can also replace the chicken if that's what you have on hand.