Crispy, deep-fried burritos: The Chicken Chimichangas Recipe is delicious!
- 3 1/2 cups of cooked and shredded chicken meat
- 1 tablespoon of olive oil
- 1/2 cup of finely chopped onion
- 1 clove of minced garlic
- 1/2 cup of tomato paste
- 1/2 cup of low-sodium chicken broth
- 1 1/2 teaspoon of chili powder
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cilantro (coriander)
- 1 3/4 cup of black bean
- 1 cup of shredded cheddar cheese
- 1 cup of sour cream
- 6 wheat tortilla
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup salsa
Directions
- Bring two teaspoons of oil in a frying pan to medium heat and wait until the oil is shimmering slightly before adding any other ingredients.
- Add the onion and saute a little until it’s just turning golden-this should take about four minutes. Add the garlic to the pan, and continue cooking for around thirty seconds, or until it becomes fragrant and pleasant.
- Add the passata to the pan, followed by the chicken broth, salsa, and spices. Bring the mixture to a bare, bubbling simmer, and then reduce the heat to a bare simmer. Stir the pot frequently, wait for the sauce to thicken and reduce by roughly half. After cooking for about 5-7 minutes, season the dish with salt and pepper.
- Next, add the chicken and sour cream to the pan, and stir everything together well. You don’t want to have any pieces that have too much or too little of anything, so even mixing is important.
- In a skillet, heat each side of the corn or flour tortillas for about 1 minute.
- Spread about a quarter of a cup of refried beans onto the center of each tortilla. Be sure to leave about two and a half inches of border between the beans and the edges of the tortilla. Layer the tortillas with the chicken mixture and shredded cheese until you run out of ingredients; distribute them well. Fold the outermost left and right edges of the tortilla inwards, then snugly fold the bottom side (the bit that’s pointing toward you) up, and roll the tortilla base up to wrap it. Fasten the tortillas with some toothpicks; this is typically effective at the ends of the tortillas.
- Put around an inch of vegetable oil in the base of a pot, and heat it over a medium-high flame. The oil should be between three hundred and 360 °F or 365 °F.
- Once the oil is at temperature, add the tortillas two at a time, and fry them until they’re golden brown on the bottom. Then, flip them over and cook until they’re golden brown on the other side, too.
- Remove the chimichangas from the oil as you cook them, and then drain them on paper towels. After they’ve cooled a little, remove the toothpicks.
- Serve the chimichangas warm with sour cream, guacamole, tomatoes, fresh coriander, and various toppings.
Tips
- Use bone-in breasts or thighs to make the perfect chicken chimichangas. These pieces of meat will give you a much better flavor, which will allow you to really enjoy your food.
- You can use white rice, yellow rice or Mexican rice.
- You can use black beans, pinto beans, or refried beans.
- If you’re using store-bought refried beans in this recipe, add about a tablespoon of water to thin them out a bit, as canned refried beans always tend to be very thick.
- Use a kitchen thermometer to make sure the oil is hot. In this way, chickens do not absorb excess fat and gain a crispy texture.
Chimichanga is a pan-fried tortilla filled with shredded chicken, beans, cheese, salsa, and seasonings. This delicious Mexican dish goes perfectly with various sauces and sour cream.
These Fried Chimichangas, where you can vary the filling materials with the ingredients in the kitchen, will be a favorite of your whole family. Bring the Mexican flavors to your table. You can make this easy chicken chimichanga in a skillet or in the oven.
Equipment for this recipe
What Is Chimichanga?
A chimichanga is a burrito that is fried to make the outer layer of the tortilla crispy. It consists of a spicy Mexican filling, usually made from protein and some type of bean and sauce. A deep-fried variant of the burrito, this Mexican appetizer is traditionally made with a corn or flour tortilla. It forms the basis of Tex-Mex cuisine.
Is There A Difference Between a Chimichanga and a Burrito?
Yes, there is! There are differences between a Chimichanga and a burrito in terms of cooking method and filling materials. is fried, and the outside of the tortilla is crispy. The burrito, on the other hand, is not fried, so the outer tortilla is completely soft. Chimichanga’s fillings are usually meat, beans, and cheese. A burrito, on the other hand, can contain ingredients from beans and rice to vegetables, eggs, and bacon.
What To Serve with Chimichanga?
Here are our delicious recipes that you can serve with Chicken Chimichanga:
How To Store Chimichanga?
Chimichangas are best when eaten fresh, as the crispiness of the outer shell can wear off as they sit at room temperature. However, you can store chimichangas in the fridge, in an airtight container, for up to three days. If your filling contains rice, though, it is vital to reheat the chimichanga until it is steaming hot all the way through.
You can also freeze chimichangas. Allow them to cool after assembly (but before cooking), and then wrap them in foil and freeze them solid. Place them in a freezer bag to prevent freezer burn. Bake them in the oven at 425 ˚F for 20 minutes from room temperature, or at 400 ˚F for 30 minutes from frozen.
