Chicken Chimichanga
A delicious and crispy dish filled with seasoned chicken, rice, cheese, and salsa, perfect for any gathering.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Ensure it's thoroughly cooked and shredded.
- 1 cup cooked rice Fluff with a fork for best texture.
- 1 cup shredded cheddar cheese Can substitute with dairy-free cheese if needed.
- ½ cup canned black beans Drained and rinsed.
- ½ cup canned corn Drained.
- ½ cup salsa Choose your preferred spiciness.
- ¼ cup fresh cilantro Chopped.
- 4 large flour tortillas Can substitute with whole wheat or corn tortillas.
- 2 tablespoons vegetable oil For frying; can also use olive oil.
Instructions
Preparation
- Gather all ingredients, ensuring chicken is thoroughly cooked and shredded.
- Prepare the rice and fluff it with a fork.
Mix Filling
- In a large mixing bowl, combine the chicken, cooked rice, cheddar cheese, black beans, corn, salsa, and cilantro.
- Mix until everything is well incorporated.
Assemble Chimichangas
- Lay each tortilla on a flat surface and spoon an even portion of filling into the center.
- Fold in the sides over the filling, then roll tightly from the bottom up.
Cook Chimichangas
- Heat vegetable oil in a large skillet over medium heat.
- Carefully place chimichangas seam-side down in the skillet.
- Fry for 3-4 minutes on each side until golden brown and crispy.
Drain and Serve
- Remove chimichangas from skillet and place on a paper towel-lined plate to drain excess oil.
- Let cool slightly before serving.
Optional Baking
- For a healthier option, preheat the oven to 400°F (200°C).
- Brush chimichangas lightly with oil and place seam-side down on a baking sheet.
- Bake for 20-25 minutes, turning halfway through, until golden.
Notes
To keep the chimichangas crispy, avoid overfilling them and allow for a cooling period after frying. Consider garnishing with fresh avocado or jalapeños for added flavor.