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Chicken Chimichangas

MexicanChickenFried

Time: 1 hour 15 minutes

Yield: 6 servings

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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!

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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.

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