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Bite into these homemade chicken chimichangas where crunchy shells meet juicy fillings. Every golden tortilla wraps around a tasty mix of soft shredded chicken, smooth refried beans, and gooey cheese, all kicked up with fresh salsa and just the right spices. This Mexican-style treat turns basic ingredients into a fancy dinner that brings real South-of-the-border tastes straight to your kitchen.
I've tweaked this recipe for ages in my kitchen, and I've found that cooling the stuffing a bit before you wrap helps keep tortillas from getting soggy. Now my kids hang out at the counter making their own custom chimichangas, turning cooking time into fun family bonding.
Complete Ingredients Breakdown
- Tortillas: Get them soft and bendy, and make sure they're the big burrito kind at least 10 inches across
- Shredded chicken: It should be damp but not dripping - store-bought rotisserie works great
- Refried beans: Use them at room temp so they spread easily, and homemade tastes way better
- Regular cheese: Try mixing Monterey Jack with cheddar for the best melt
- Fresh salsa: Drain it well so your wraps don't turn mushy
- Ground cumin: Don't use old stuff, fresh spices pack more punch
- Mexican oregano: Gives that true flavor and isn't the same as the Italian type
- Oil that won't burn: You need this to get that gorgeous golden outside
Making Fantastic Chimichangas
- Getting The Filling Just Right:
- Start with ingredients that aren't cold from the fridge. Pull chicken apart using two forks until you get pieces that are the same size but not too small. Mix in beans slowly to keep everything the right thickness. Add spices all over, and taste as you go to fix the seasoning.
- How To Wrap Them:
- Slightly heat tortillas so they don't break. Put filling just under the middle, leaving two inches empty at the bottom. Fold the bottom over your filling, then bring in the sides. Roll upward tightly, making sure everything stays packed inside.
- Ways To Cook Them:
- For oven cooking, heat to 400°F. Brush with oil and bake 20-25 minutes until they turn gold. For pan cooking, heat oil until it shimmers, then cook 2-3 minutes each side until crispy. For deep frying, keep oil at 350°F for the best crunch.
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I started making these during my broke college days when I couldn't afford to eat out. After lots of tries, I found out that drying the chicken before shredding and getting rid of extra salsa liquid really makes these taste like restaurant quality.
Ways To Serve Them
Set up a DIY topping station with fresh guacamole, Mexican sour cream, chunky salsa, and tangy pickled jalapeños. Put them next to Mexican rice mixed with corn and black beans. Think about having both red and green sauce for people to choose from.
Tasty Twists To Try
Switch things up by using slow-cooked pork or beef instead of chicken. For plant-based eaters, swap meat for baked sweet potatoes and black beans. Toss in some cooked peppers and onions for extra taste and texture.
Keeping Them Fresh
You can wrap uncooked chimichangas in plastic individually and keep them for a day. Put cooked ones in a sealed container with parchment between them. Warm them back up in a 350°F oven until they get crispy again.
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Through years of making these for family meals and get-togethers, I've found success comes down to the little things—like draining stuff properly and rolling them just tight enough. Seeing everyone's faces light up after that first crunchy bite into all those flavors makes the careful prep totally worth it.
Frequently Asked Questions
- → How do chimichangas differ from regular burritos?
- Both use filled tortillas, but chimichangas get crispy from baking or frying, while burritos are usually eaten soft.
- → Should I bake or fry my chimichangas?
- Baking cuts down on oil and mess, but frying gives that classic crunch. They're tasty either way!
- → Can I prep these beforehand?
- You can mix the filling and roll the chimichangas early, but cook them right before eating for the best crunch.
- → What foods pair well with chimichangas?
- They go great with Mexican rice, a side of beans, green salad, or chunky corn salsa.
- → Can I store these in the freezer?
- Sure thing! Roll them up and freeze uncooked. Wrap each one in foil and they'll keep for up to 3 months.