Why You’ll Love Easy 30-Minute Chicken Chimichanga Recipe Recipe
This recipe stands out because it’s fast, flavorful, and simple to prepare. Using pre-cooked shredded chicken and common pantry ingredients, you can have crispy chimichangas on the table in just half an hour. The blend of cheese, spices, and chicken inside creates a rich filling, while frying ensures a delicious crunchy exterior. Plus, it’s easy to customize with your favorite toppings or sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Shredded cooked chicken
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Flour tortillas (large)
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Shredded cheese (cheddar or Mexican blend)
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Onion powder
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Garlic powder
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Chili powder
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Ground cumin
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Salt and pepper
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Cooking oil (for frying)
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Optional toppings: sour cream, salsa, guacamole, chopped cilantro
Directions
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Prepare the filling: In a bowl, combine shredded chicken with cheese, onion powder, garlic powder, chili powder, cumin, salt, and pepper. Mix well.
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Assemble chimichangas: Lay out a tortilla and spoon the chicken filling onto the center. Fold in the sides, then roll tightly from one end to form a burrito shape. Secure with toothpicks if necessary.
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Heat oil: In a deep skillet or pan, heat cooking oil over medium-high heat until shimmering.
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Fry chimichangas: Carefully place the rolled chimichangas seam-side down into the hot oil. Fry until golden brown and crispy on all sides, about 2-3 minutes per side. Remove and drain on paper towels.
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Serve: Remove toothpicks, slice if desired, and serve hot with your favorite toppings like sour cream, salsa, guacamole, or fresh cilantro.
Servings and Timing
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Servings: 4
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Preparation Time: 10 minutes
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Cooking Time: 20 minutes
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Total Time: 30 minutes
Variations
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Vegetarian: Replace chicken with sautéed mushrooms, beans, or a mix of veggies.
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Baked option: Instead of frying, bake chimichangas at 425°F (220°C) for 20-25 minutes for a lighter version.
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Spicy: Add chopped jalapeños or hot sauce to the filling for extra heat.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in a skillet or oven at 350°F (175°C) until warmed through and crispy again. Avoid microwaving to keep the crispiness.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly to save time and add flavor.
What type of tortillas should I use?
Large flour tortillas work best for wrapping and frying.
Can I freeze chimichangas?
Yes, freeze uncooked chimichangas wrapped in foil and bake or fry from frozen.
Is frying necessary?
Frying gives the best crispy texture, but baking is a healthier alternative.
How do I prevent the chimichangas from falling apart while frying?
Ensure they are tightly rolled and fry seam-side down first to seal.
Can I make these gluten-free?
Use gluten-free tortillas to make this recipe gluten-free.
What cheese is best?
Cheddar, Monterey Jack, or Mexican blend cheeses melt well and add great flavor.
Can I prepare the filling ahead?
Yes, make the filling a day ahead and assemble just before cooking.
How spicy is this recipe?
The base recipe is mild; spice can be adjusted with chili powder and jalapeños.
What sides go well with chimichangas?
Mexican rice, refried beans, or a fresh salad are great accompaniments.
Conclusion
This Easy 30-Minute Chicken Chimichanga recipe is a delicious and quick way to enjoy a classic Tex-Mex favorite at home. With simple ingredients and a speedy preparation, it’s perfect for busy weeknights or casual gatherings. Crispy, cheesy, and packed with flavor, these chimichangas are sure to become a family favorite.
Easy 30-Minute Chicken Chimichanga Recipe
Whip up crispy, flavorful Chicken Chimichangas in just 30 minutes! This easy recipe features shredded chicken seasoned with classic Mexican spices, combined with sautéed veggies and melted cheese, all wrapped in a tortilla and fried to golden perfection. Perfect for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 large flour tortillas
- Cooking oil for frying
- Optional toppings: salsa, sour cream, guacamole
Instructions
- In a skillet over medium heat, sauté onions and bell peppers until softened, about 3-4 minutes.
- Add shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Stir and cook for 3-5 minutes until heated through.
- Remove from heat and stir in shredded cheddar cheese until melted and combined.
- Lay a flour tortilla flat, spoon the chicken mixture in the center. Fold in sides and roll tightly to form a chimichanga. Repeat with remaining tortillas and filling.
- Heat oil in a skillet over medium-high heat. Fry chimichangas until golden brown on all sides, about 2-3 minutes per side. Drain on paper towels.
- Serve hot with optional toppings like salsa, sour cream, or guacamole.
Notes
- For a healthier twist, bake chimichangas at 400°F (200°C) for 15-20 minutes instead of frying.
- Use leftover chicken or rotisserie chicken to save time.
- Adjust spices to suit your taste preferences.
