This Mexican-inspired chimichangas recipe takes only 15 minutes to prepare and is the perfect snack or quick meal. Our chimichangas are packed full of flavor, thanks to an array of spices, cheese, chicken, beans, and cilantro - and are deep-fried for a crispy exterior.
Slice the green onion and finely chop the cilantro.
Mix the shredded chicken, spices, and salsa in a bowl.
Stir in the cream cheese, Colby shredded cheese, and green onions until combined.
Then, add beans, lime juice, and half of the chopped cilantro.
Cooking instructions
Heat a large skillet over medium heat half full with oil to a temperature of 325 degrees Fahrenheit (162 degrees Celsius).
Place a flour tortilla on the work surface and scoop half a cup of the chicken mixture into the center.
To roll the tortilla, lift and tuck one end of the tortilla over and under the filling to secure it, then fold in both sides and roll the tortilla to the other end.
Repeat this step with the remaining tortillas and chicken mixture.
Place 1 or 2 chimichangas into the hot oil at a time and deep dry them for 2 minutes on either side. Remove them from the hot oil with tongs to a paper towel line dish.
Serve them on a bed of shredded lettuce and salsa, topped with a spoonful of sour cream, chopped cilantro, and diced tomatoes.
Recipe Notes
Don't overcrowd the deep fryer!For best results, deep fry the chimichangas in batches. The more you try to fit them into the hot oil, the less crispy they will become.Use a thermometerTo give your chimichangas that perfect golden color, use a thermometer to check the oil temperature. If the oil is too hot, they will burn before the cheese has melted, and if it's not hot enough, the oil will soak into the tortillas before crisping.Pan fried chimichangasIf you don't want to deep fry your chimichangas, you can pan-fry them in batches. Heat a tablespoon of vegetable oil or melted butter in a non-stick pan, then place them seam side down. Cook for 3 minutes per side until golden brown and crispy.