Description
A golden, crispy deep-fried burrito filled with seasoned shredded chicken, melted cheese, and flavorful spices, topped with fresh pico de gallo, creamy guacamole, and a drizzle of sour cream. A perfect Tex-Mex delight!
Ingredients
Units
Scale
For the Chimichangas:
- 2 cups cooked and shredded chicken
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup salsa
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1/4 cup vegetable oil (for frying)
For Toppings:
- 1/2 cup sour cream
- 1/2 cup pico de gallo
- 1/4 cup guacamole
- 1 lime, sliced
Instructions
- Prepare the filling: In a bowl, mix shredded chicken with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and salsa. Stir in shredded cheese.
- Assemble the chimichangas: Lay out tortillas and divide the chicken mixture evenly. Fold in the sides, then roll tightly into a burrito shape.
- Fry to perfection: Heat vegetable oil in a pan over medium heat. Place chimichangas seam-side down and fry for 2-3 minutes per side until golden and crispy. Drain on paper towels.
- Serve: Plate the chimichangas, top with sour cream, pico de gallo, guacamole, and a squeeze of fresh lime juice. Enjoy warm!
Notes
- For a healthier version, bake at 400°F (200°C) for 15-20 minutes or air-fry at 375°F (190°C) for 10-12 minutes.
- Swap chicken for shredded beef or beans for a vegetarian option.
- Serve with Mexican rice or refried beans for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex, Mexican
