Description
Chicken Chimichangas are crispy, golden-fried tortillas filled with a savory blend of shredded chicken, sautéed onions and bell peppers, seasoned with taco spices, and melted cheese. Served with a zesty sour cream sauce flavored with lime and garlic, these chimichangas make for a delicious and satisfying Tex-Mex meal that’s perfect for any occasion.
Ingredients
Scale
Chicken Filling
- 2 cups cooked shredded chicken
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 1 tablespoon taco seasoning
- 1/2 teaspoon garlic powder or 1 clove minced garlic
- Salt and pepper, to taste
Tortillas and Cheese
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
For Frying
- Vegetable or canola oil, for frying (enough to deep fry, approximately 2 cups)
Sour Cream Sauce
- 1 cup sour cream
- 1 tablespoon fresh lime juice
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- Sauté the Vegetables and Chicken: In a skillet over medium heat, sauté the diced onions and bell peppers until softened. Add the shredded cooked chicken, taco seasoning, garlic powder or minced garlic, salt, and pepper. Stir well to evenly coat the meat with spices and cook until heated through.
- Assemble the Chimichangas: Lay out the flour tortillas flat. Spoon a generous amount of the chicken mixture onto each tortilla, then sprinkle shredded cheese over the filling. Fold the sides of each tortilla inward and roll tightly to fully enclose the filling.
- Fry the Chimichangas: Heat vegetable or canola oil in a deep pan to 350°F (175°C). Carefully fry each chimichanga until golden brown on all sides, about 2–3 minutes per side. Remove and drain on paper towels to absorb excess oil.
- Prepare the Sour Cream Sauce: While chimichangas fry, combine sour cream, fresh lime juice, garlic powder, and a pinch of salt in a bowl. Whisk until smooth and creamy. Adjust seasoning as desired.
- Serve: Plate the crispy chimichangas and generously drizzle or dollop with the tangy sour cream sauce. Garnish with fresh cilantro, diced tomatoes, or sliced green onions if desired. Serve immediately and savor each bite.
Notes
- Use a thermometer to maintain the oil temperature at 350°F for best frying results.
- For a spicier kick, add chopped jalapeños to the chicken mixture.
- Can be made ahead and reheated in the oven for crispiness.
- Substitute sour cream sauce with salsa or guacamole as preferred.
- Ensure tortillas are tightly rolled to prevent filling from leaking during frying.
