Description
These Chicken Chimichangas are crispy, cheesy, and packed with flavorful chicken, beans, and Mexican spices. Baked until golden and served with classic Mexican sides like pico de gallo, refried beans, and salsa, they make a satisfying and delicious meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Filling Ingredients
- ½ cup canola oil (divided)
- ¼ cup unsalted butter (4 tbsp, divided)
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 4 cups pulled, chopped, or cubed cooked chicken (rotisserie chicken works well)
- ½ can Rotel-style tomatoes & juice (5 oz.)
- Juice of 1 medium lime (divided)
- 1 can black beans, drained
- 2 cups shredded Mexican-style or Monterey Jack cheese
- 2 cups cooked Mexican or white rice (optional)
Assembly and Cooking Ingredients
- 6 tbsp canola oil
- 3 tbsp unsalted butter
- 8 soft flour tortillas (10-inch)
- Queso cheese dip
- Pico de gallo
- Refried beans
- Mexican rice
- Sour cream
- Sliced jalapenos
- Shredded lettuce
- Tortilla chips
- Salsa
- Lime wedges
Instructions
- Preheat Oven: Adjust oven rack to the middle position and heat oven to 450°F to prepare for baking the chimichangas.
- Sauté Onion: Heat 2 tbsp canola oil and 1 tbsp butter in a pan over medium heat. Add diced onion and cook until translucent, about 4 minutes.
- Add Spices and Garlic: Add minced garlic, cumin, chili powder, kosher salt, and black pepper to the onion. Stir and reduce heat to low. Cook for 30 seconds while stirring frequently to release aroma.
- Add Chicken and Tomatoes: Stir in the cooked chicken and Rotel-style tomatoes with juice. Cook, stirring, until the liquid evaporates, about 1 minute.
- Add Lime Juice and Beans: Add juice of half a lime and the drained black beans. Stir and cook until the beans are heated through.
- Prepare Butter/Oil Mixture: In a small microwave-safe dish, heat 3 tbsp butter and 6 tbsp canola oil until the butter melts. Stir to combine.
- Heat Baking Sheet: Brush a rimmed baking sheet with one-third of the butter/oil mixture and place it in the oven for 2 minutes to get hot.
- Assemble Chimichangas: Spread 1 tbsp queso cheese in the center of a tortilla. Add ½ cup chicken/bean mixture and 2 tbsp cooked Mexican rice. Top with 2 tbsp shredded cheese. Fold the sides and one end over the filling, then roll up tightly to the other end.
- Prepare Pan: Remove hot pan from oven and brush again with the butter/oil mixture.
- Place Chimichangas on Pan: Place each rolled chimichanga seam-side down on the baking sheet and press down slightly. Repeat for all tortillas.
- Brush with Butter/Oil Mixture: Brush the tops of the chimichangas with the melted butter/oil mixture to aid browning and crispiness.
- Bake First Side: Bake in preheated oven for 10 minutes until the bottoms are golden and crispy.
- Flip and Bake Other Side: Remove from oven, flip chimichangas seam-side up, brush the seam side with butter/oil mixture, and bake another 8-10 minutes until golden and crispy on both sides.
- Optional Cheese Melt: Turn off the oven, spread 2 tbsp queso cheese on top of each chimichanga, and return to the oven for a couple of minutes just to melt the cheese slightly.
- Serve: Serve chimichangas hot with Mexican rice, refried beans, pico de gallo, shredded lettuce, sour cream, tortilla chips, salsa, sliced jalapenos, and lime wedges.
Notes
- Using rotisserie chicken makes the preparation quick and adds great flavor.
- Adjust the amount of chili powder to your preferred spice level.
- For extra crispiness, brush chimichangas with butter/oil mixture before both baking stages.
- You can prepare the filling a day ahead and assemble just before baking.
- Serve with your favorite Mexican sides for a complete meal.
