Recipe

Authentic Mexican Chimichanga Recipe

Crispy and Flavorful Mexican Chimichangas: A Deep-Fried Delight

4.7 out of 5

Indulge in the rich flavors of Mexican cuisine with this authentic Chimichanga recipe. This dish combines a savory filling wrapped in a tortilla, deep-fried to perfection, and served with delicious toppings.

Sandwich/Wrap› Wrap› Chimichanga

Cuisine of the Americas› North American cuisine› Mexican cuisine

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Gluten-free, High-protein, Low-carb, Keto-friendly, Dairy-free (if omitting cheese)

Allergens

Wheat (in flour tortillas), Dairy (in cheese and sour cream)

Not suitable for

Vegan, Vegetarian, Paleo, Nut-free, Soy-free

Ingredients

4 large flour tortillas 4 large flour tortillas
1 lb (450g) chicken breast, cooked and shredded 1 lb (450g) chicken breast, cooked and shredded
1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
1 cup (100g) shredded cheddar cheese 1 cup (100g) shredded cheddar cheese
1/2 cup (120g) diced tomatoes 1/2 cup (120g) diced tomatoes
1/4 cup (30g) diced red onion 1/4 cup (30g) diced red onion
2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
1/2 teaspoon (2.5g) cumin 1/2 teaspoon (2.5g) cumin
1/2 teaspoon (2.5g) garlic powder 1/2 teaspoon (2.5g) garlic powder
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories: 380 kcal / 1590 KJ
Fat: 15g (7g saturated)
Carbohydrates: 28g (3g sugars)
Protein: 32g
Fiber: 6g
Salt: 1.5g

Preparation

1.
Preheat the oven to 200°C (400°F).
2.
In a large skillet, heat the vegetable oil over medium heat.
3.
Add the diced red onion and cook until softened.
4.
Add the shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
5.
Remove the skillet from heat and stir in the black beans, diced tomatoes, and shredded cheese.
6.
Place a portion of the filling onto each flour tortilla, fold in the sides, and roll tightly to form a burrito shape.
7.
Place the chimichangas on a baking sheet lined with parchment paper, seam side down.
8.
Brush the chimichangas with a little vegetable oil for a golden crust.
9.
Bake in the preheated oven for 20-25 minutes, or until the tortillas are crispy and lightly browned.
10.
Serve the chimichangas with your favorite toppings such as salsa, guacamole, sour cream, and shredded lettuce.

Treat your ingredients with care...

Chicken breast — To save time, you can use pre-cooked rotisserie chicken or leftover grilled chicken. Make sure to shred it before using.
Flour tortillas — If you prefer a gluten-free option, use corn tortillas instead. They may require a shorter baking time.

Tips & Tricks

For an extra kick of flavor, add a pinch of cayenne pepper or a squeeze of lime juice to the filling.
If you prefer a spicier chimichanga, add diced jalapenos or a sprinkle of red pepper flakes to the filling.
Customize the filling by adding your favorite vegetables such as bell peppers or corn.
To ensure a crispy texture, make sure to brush the chimichangas with oil before baking.
If you don't have access to an oven, you can also cook the chimichangas in a skillet with a little oil until golden and crispy.

Serving advice

Serve the chimichangas hot, accompanied by a variety of toppings such as salsa, guacamole, sour cream, and shredded lettuce. Add a side of Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Arrange the chimichangas on a platter, garnish with fresh cilantro leaves, and drizzle some salsa or sour cream on top for an appetizing presentation. Serve with colorful side dishes and vibrant sauces to enhance the visual appeal.