Can you bake Chicken Chimichangas instead of frying them?

Yes, you can bake Chicken Chimichangas for a healthier option. Preheat your oven to 375°F and place the rolled chimichangas on a baking sheet. Brush them with a little oil and bake for approximately 25-30 minutes, flipping them halfway through, until they are golden brown.

What type of tortillas work best for chimichangas?

Flour tortillas are traditionally used for chimichangas due to their flexibility and ability to hold fillings. Look for large-sized tortillas to ensure you can roll them up tightly. Whole wheat tortillas can also be a great healthier alternative.

Can I freeze Chicken Chimichangas?

Absolutely! You can freeze un-fried chimichangas for up to three months. Wrap each chimichanga tightly in plastic wrap and then in foil before placing them in a freezer-safe bag. To cook, fry them directly from frozen, adjusting the cooking time as needed.

What side dishes can I serve with Chicken Chimichangas?

Chicken Chimichangas pair well with various side dishes. Consider serving them with a fresh salad, Mexican street corn, guacamole, or some chips and salsa for a complete meal. Sour cream and salsa are also great dips to enhance the flavors.

What can I use instead of refried beans?

If you're not a fan of refried beans, you can substitute them with black beans, pinto beans, or even a bean dip. Mashed avocado or cream cheese can provide a creamy texture and add extra flavor to your chimichangas.

Chicken Chimichangas - 5 Steps To Perfect Crunch

Ingredients

Units Scale

2 cups cooked chicken, shredded
1 cup refried beans
1 cup shredded cheddar cheese
1 teaspoon taco seasoning
4 large flour tortillas
Oil for frying
Sour cream (for serving)
Salsa (for serving)

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Instructions

Mix together the shredded chicken, refried beans, cheddar cheese, and taco seasoning in a bowl.
Place a generous amount of the chicken mixture in the center of each tortilla, fold in the sides, and roll up tightly.
Heat oil in a large skillet over medium heat. Once hot, fry the chimichangas, seam side down, until golden brown and crispy, about 4 to 5 minutes per side.
Remove the chimichangas from the oil and drain on paper towels to absorb excess oil.
Serve hot with sour cream and salsa on the side for dipping.

Notes

For a vegetarian option, replace chicken with grilled veggies or black beans. Customize with different cheese varieties for added flavor.

Author: carter_emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main course
Method: Frying
Cuisine: Mexican
Diet: High Protein

Nutrition

Serving Size: 1 chimichanga
Calories: 550
Sugar: 2g
Sodium: 500mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 6g
Protein: 30g
Cholesterol: 80mg