Time: 1 hour 15 minutes
Yield: 6 servings
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!
Heat a large skillet on the stovetop over medium-high heat.
Add 1 tablespoon of the vegetable oil.
Once the oil is hot, add the chicken and cook until almost cooked through, about 5-7 minutes.
Add the onions, garlic, and jalapenos until softened and fragrant, about 3 minutes.
Add chili powder, cayenne pepper, garlic powder, and the flour, coating the chicken completely and cook for another 2-3 minutes. Make sure you are stirring this whole time.
Add the chicken broth and red wine vinegar and stir.
Turn down the heat to medium-low.
Allow the mixture to simmer until the moisture is almost gone, about 10 minutes.
Add the beans and drizzle with lime juice.
Stir in 1/2 of the cilantro.
Cook until the mixture is warmed all the way through, about 2 minutes. Set the filling aside.
In a large skillet, heat about 1/2 inch of the vegetable oil over medium heat until the oil is 325 degrees.
Lay out the tortillas.
Add a little less than 1 cup of the chicken mixture to the center of each tortilla.
Top the chicken mixture with 2 tablespoons of the cheese.
Roll the tortillas around the mixture like a burrito, wrapping it tightly.
Add the rolled tortillas to the oil and fry on each side until golden brown and crisp, about 2 minutes.
Once you finish cooking each chimichanga, place them on paper towels to drain.
Serve over a bed of lettuce.
Top the chimichangas with the sour cream and the salsa.
Garnish with cilantro and serve.