Step into the world of culinary delight with our Chicken Chimichangas — a crispy, flavor-packed escape from the ordinary. This recipe features succulent shredded chicken, simmered in a spiced tomato sauce, then wrapped with love in a flour tortilla and fried to golden perfection. Each bite is a harmony of textures and tastes, making it an absolute must-try for those seeking a fiesta on their palate.
In our home, Chicken Chimichangas have become synonymous with celebration. Picture the sizzle of onions and the aroma of spices filling the air as the golden parcels fry to perfection. It all started as a weekend experiment, but now, these chimichangas have earned a special place in our family gatherings. The joy that unfolds with every crunchy bite is a testament to the magic that happens when a simple dish becomes a cherished tradition.
Why This Recipe is a Winner:
- Sensational Spice Symphony: The blend of chili powder, cumin, paprika, and coriander creates a flavor explosion that dances on your taste buds.
- Versatile and Customizable: Top these golden wonders with guacamole, diced tomatoes, cilantro, or hot sauce to tailor each bite to your liking.
- Crunchy Exterior, Tender Interior: Experience the joy of a crispy shell giving way to a succulent, well-seasoned chicken filling.
- Perfect for Gatherings: Impress your guests with a dish that looks and tastes like it’s straight from a Mexican street food festival.
Ingredients:
- 3 1/2 cups cooked shredded chicken breasts (approximately 500 grams or 1.1 lb)
- Vegetable oil for frying, plus 2 tsp for sautéing
- 1/2 cup finely chopped yellow onion
- 1 clove garlic, minced
- 1/2 cup tomato sauce
- 1/2 cup low-sodium chicken broth
- 2 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp ground coriander
- 1/4 cup salsa (bottled or fresh)
- 2 Tbsp sour cream, plus more for topping
- 1 3/4 cups refried beans, homemade or store-bought (approximately 450 grams or 1 lb)
- 6 burrito size flour tortillas
- 5 oz shredded Mexican cheese blend (1 1/4 cups)
Directions:
- Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Sauté onion until slightly golden and tender (about 4 minutes). Add garlic and sauté for an additional 30 seconds.
- Add tomato sauce, chicken broth, chili powder, cumin, paprika, coriander, and salsa. Simmer until the sauce thickens and reduces by about half (approximately 6 minutes). Season with salt and pepper, stir in sour cream, and add shredded chicken.
- Spread a heaping 1/4 cup refried beans onto the center of each tortilla, leaving a 2 1/2-inch border. Layer with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in, fold the bottom side up, and roll to wrap, securing the end with toothpicks.
- Fill a pot with about 1 inch of vegetable oil and heat over medium-high heat to 360 – 365 degrees. Fry chimichangas until golden brown on both sides. Remove, drain on paper towels, and remove toothpicks.
- Serve warm, topped with guacamole, diced tomatoes, cilantro, sour cream, salsa, or hot sauce.
Notes:
- Ensure the oil is hot enough to achieve a crispy texture.
- Experiment with different cheese blends for a personalized touch.
- For a healthier version, consider baking instead of frying.
- These chimichangas are great for freezing; reheat in the oven for a quick snack.
