Crispy Chicken Chimichangas: My Family's Favorite Fry (Print Version)

Make crispy Chicken Chimichangas with tender shredded chicken, melty cheese, and a kick. Fry up this family favorite for a real treat.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mexican-American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Chimichanga Filling

01 - 3 cups cooked chicken, shredded (about 1 rotisserie chicken)
02 - 2 cups Monterey Jack cheese, shredded
03 - 1 (4-ounce) can mild green chiles, drained
04 - 1/2 small onion, finely diced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp garlic powder

→ For Frying

08 - 6 large (10-inch) flour tortillas
09 - 4-6 cups vegetable or canola oil, for frying

→ Toppings & Garnish

10 - 1 (10-ounce) can red enchilada sauce, warmed
11 - 1/2 cup sour cream
12 - 1/4 cup fresh cilantro, chopped

→ Optional Extras

13 - Salsa or pico de gallo
14 - Guacamole
15 - Pickled jalapeños

# Instructions:

01 - First things first, get that chicken ready. If you're using a rotisserie chicken like me, shred it up nice and fine. In a big bowl, mix that shredded chicken with the shredded Monterey Jack cheese, the diced onion, and those lovely green chiles. Stir in your cumin, chili powder, and garlic powder. Give it a good mix until everything is combined. This is where the magic starts to happen, and you can already smell those flavors coming together!
02 - Next, you'll want to warm your tortillas. This is a crucial step I learned the hard way—cold tortillas tear! Briefly microwave them for about 15-20 seconds, or warm them in a dry skillet for a few seconds per side until they're pliable. Lay a warmed tortilla flat. Spoon about 1/2 to 3/4 cup of the chicken mixture onto the center. Don't overfill it like I did that one time, or it’ll explode! Fold in the sides, then roll it up tightly from the bottom, creating a neat little package. This takes a bit of practice, honestly.
03 - Now for the fun part! Pour about 2-3 inches of vegetable or canola oil into a heavy-bottomed pot or a deep skillet. You want it hot, around 350-375°F (175-190°C). If you don't have a thermometer, drop a tiny piece of tortilla in; it should sizzle immediately. This is where the kitchen starts to smell amazing, that delicious fried aroma filling the air. Be careful, hot oil is no joke!
04 - Carefully, using tongs, lower 1-2 chimichangas into the hot oil, seam-side down first. This helps seal them up and prevents them from unraveling. Fry them for about 2-3 minutes per side, or until they're beautifully golden brown and crispy all over. Don't overcrowd the pot; I usually do two at a time, max. Overcrowding drops the oil temperature, and you'll end up with greasy, sad chimichangas, which I've definitely done before!
05 - Once they're golden and crispy, carefully lift the chimichangas out of the oil with your tongs. Let any excess oil drip off, then transfer them to a plate lined with paper towels to drain. This step is super important for keeping them truly crispy! While you're frying the remaining chimichangas, you can keep the finished ones warm in a low oven (around 200°F/95°C) on a wire rack over a baking sheet. My kitchen always gets a little chaotic at this point, but it's all part of the process!
06 - Alright, the grand finale! Once all your crispy Chicken Chimichangas are fried, it's time to serve them up. I love to drizzle them with warm red enchilada sauce, a dollop of cool sour cream, and a sprinkle of fresh cilantro. The contrast of the hot, crispy chimichanga with the cool, tangy toppings is just *chef's kiss*. They look vibrant and smell absolutely incredible. Get ready for some happy faces at the table!

# Notes:

01 - Always warm your tortillas before filling; it prevents tearing and makes them so much easier to roll.
02 - Reheat leftovers in an air fryer or oven for crispiness, microwaving makes them soggy.
03 - If you don't have Monterey Jack, a good Mexican blend or even cheddar will work well.
04 - Serve with a side of Mexican rice and refried beans for a complete, comforting meal.

# Tools You'll Need:

01 - Large mixing bowl
02 - deep heavy-bottomed pot or skillet
03 - tongs
04 - paper towels
05 - baking sheet
06 - wire rack (optional)
07 - microwave or dry skillet for warming tortillas.

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 40g
Protein: 25g

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