Crispy Chicken Chimichangas Recipe

Looking for a chicken recipe that’s packed with flavor and crunch? These Crispy Chicken Chimichangas are just what you need! Perfectly fried to golden perfection, each bite reveals a delightful filling of seasoned chicken, beans, and cheese. This dish is sure to become a family favorite, making it a fantastic choice for weeknight meals or festive gatherings.

Imagine biting into a crispy tortilla shell that encases tender chicken and zesty spices. It’s a satisfying experience that combines the comforting aspects of home cooking with a touch of restaurant flair. Whether you serve them with guacamole, salsa, or sour cream, these chimichangas will make your taste buds dance.

Deliciously Crispy Chicken Chimichangas

These Crispy Chicken Chimichangas are a perfect blend of crunchy exterior and savory filling, featuring shredded chicken, black beans, and melted cheese. The taste is a delightful combination of crispy textures and rich flavors, making each bite an irresistible delight.

Ingredients

2 cups cooked shredded chicken
1 cup black beans, drained and rinsed
1 cup shredded cheese (cheddar or Mexican blend)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
4 large flour tortillas
Oil for frying
Sour cream and salsa for serving

Instructions

Prepare the Filling: In a large bowl, combine the shredded chicken, black beans, cheese, chili powder, cumin, garlic powder, salt, and pepper. Mix well until everything is evenly combined.
Assemble the Chimichangas: Lay a tortilla flat on a clean surface. Place a generous amount of the filling in the center, then fold the sides over the filling and roll it up tightly to enclose the filling completely. Repeat with remaining tortillas.
Heat the Oil: In a large skillet, heat about 1 inch of oil over medium-high heat until shimmering.
Fry the Chimichangas: Carefully place the rolled chimichangas seam-side down in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Serve: Serve hot with sour cream and salsa on the side for dipping.