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This crunchy, golden chicken chimichanga turns your leftover chicken into a mouthwatering feast your family will beg you to make time and again. With its expertly seasoned filling tucked in a tortilla and fried (or baked) until irresistibly crisp, you'll bring genuine Mexican-inspired taste to your table without having to order out.
I stumbled on this meal during a hectic evening when I wanted something fast but filling. Now my kids ask for these chimichangas every couple weeks, and they've become our favorite dish when friends come over – they always want to know how I make them.
Ingredients
- Vegetable oil: Gets you that unmistakable crunchy outside everyone loves
- White onion: Forms the tasty base that works so well with the chicken
- Minced garlic: Gives the filling that must-have flavor boost
- Chili powder: Adds gentle heat and true Mexican character
- Oregano: Brings an herby element that works with the spices
- Ground cumin: Creates that warm, smoky flavor you can't skip
- Shredded chicken: The main attraction. Grab a rotisserie chicken to save time
- Salt and pepper: These simple seasonings make all other flavors pop
- Diced green chilies: Throw in some gentle heat and freshness
- Flour tortillas: Go for 8inch ones for just the right size
- Monterey Jack cheese: Gets all gooey inside for a nice texture surprise
Step-by-Step Instructions
- Get Your Cooking Setup Ready:
- For frying, warm vegetable oil in a heavy skillet until it hits about 350°F. You'll want the oil roughly 2 inches deep. If baking, warm your oven to 375°F and coat a baking sheet with nonstick spray.
- Whip Up The Tasty Filling:
- Put 2 tablespoons vegetable oil in a big skillet over medium high heat. Toss in chopped onion and cook until see-through and soft, around 3 minutes. Drop in the garlic and dry spices like chili powder, oregano and cumin. Let it cook about 1 minute till it smells amazing but doesn't burn.
- Mix In The Chicken:
- Toss your chicken shreds into the spicy mix in your pan. Sprinkle plenty of salt and pepper, making sure it's mixed in well. Add the green chilies and keep cooking about 5 minutes till everything's hot and the flavors have come together.
- Put Your Chimichangas Together:
- Pop your tortillas in the microwave for 15 seconds to make them bendy. Put about half cup of your chicken mix in the middle of each tortilla. Add 3 tablespoons of Monterey Jack on top. Fold the sides in over the filling, then roll from bottom up to make a neat package.
- Cook Till They're Crispy:
- For frying, use tongs to lower each wrap seam side down into your hot oil. Fry till golden all over, about 1 to 2 minutes total. If baking, lay them seam down on your baking sheet, spray the tops lightly with cooking spray and bake 20 to 30 minutes till they're golden and crisp.
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What I love most about making this dish is when the spices hit that hot oil and my kitchen fills with that amazing smell. It reminds me of my favorite Mexican spot and lets everyone know something awesome is coming to dinner.
Make-Ahead Options
You can fix the chicken mixture up to two days before and keep it in the fridge in a sealed container. This makes putting everything together on busy nights super quick. You can even wrap up your chimichangas completely and stick them in the fridge covered for up to 24 hours before cooking. Just cook them a bit longer if they're cold from the fridge. This trick has saved me so many times when friends come over or during crazy busy weeks.
Perfect Toppings
These chimichangas taste great by themselves, but they're even better with some extras on top. Fresh guacamole adds some creamy goodness, while pico de gallo gives some zing and freshness. A little sour cream helps cool things down, and some chopped cilantro makes everything taste fresher. If you like things spicy, add your favorite hot sauce or some pickled jalapeños for extra kick. I usually put all the toppings in small bowls so everyone can dress up their own plate.
The History Behind Chimichangas
Most folks think chimichangas come from traditional Mexican food, but they were actually created by accident in Arizona when someone dropped a burrito into hot oil. True or not, chimichangas have become a favorite in Tex-Mex cooking. Real Mexican cooking doesn't usually have deep-fried wrapped tortillas, so the chimichanga is truly an American-Mexican mix. I like telling my family this fun food story while we munch on this tasty cultural mashup.
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This dish will definitely hit the spot when you're craving bold Mexican flavors without a lot of fuss. Give it a try and taste for yourself!
Frequently Asked Questions
- → What keeps my wraps from opening while frying?
Make sure the tortillas are warm first, and fold them snugly around the filling. Use tongs to hold the seams down while frying to keep them shut tight.
- → Can these be baked instead of fried?
Yes! Set the oven to 375°F, lay the folded wraps on a greased tray, spray lightly with cooking spray, and bake for 20–30 minutes until they're golden.
- → What are good toppings for these chicken wraps?
Try them with guacamole, salsa, sour cream, shredded lettuce, or pico de gallo. Feel free to mix and match your favorites!
- → Will store-bought rotisserie chicken work for this?
Definitely! Pre-cooked rotisserie chicken makes the process quick and works perfectly for these wraps.
- → How can I make the wraps spicier?
Toss in some jalapeños, crushed red pepper flakes, or use a spicier chili powder blend to bring the heat.