Crispy Mexican Chicken Chimichanga Recipe: Total Bliss

Why You’ll Love This this Crispy Mexican Chicken Chimichanga

This crispy chicken chimichanga brings all the best Mexican flavors together in one golden, crunchy package that’s way easier to make than you’d think.

The tender, spiced ground chicken gets wrapped up tight with melted cheese, then pan-fried until the tortilla turns into this amazing crispy shell that gives the most satisfying crunch with every bite.

You get restaurant-quality results right in your own kitchen, plus you can load it up with all your favorite toppings like creamy avocado, tangy salsa, and cool sour cream.

Ingredients List

You’ll need some basic pantry staples and fresh ingredients to whip up these golden, crispy chimichangas that’ll have everyone asking for seconds.

• 1 tablespoon olive oil
• 1 Spanish onion or 1 red onion, chopped
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon chili powder
• 600 g ground chicken
• 1 can crushed tomatoes
• 2 tablespoons chopped coriander
• 6 flour tortillas
• 1 cup grated tasty cheese
• 2 teaspoons oil, extra
• 1 avocado, chopped
• 1 jar bought salsa
• sour cream

Health-Conscious Swaps & Considerations:

• Ground chicken keeps this lighter than beef while still packing plenty of protein
• You can easily use whole wheat tortillas if you want extra fiber, though they might be a bit trickier to roll
• The recipe includes a nice balance of fresh ingredients like avocado and coriander that add vitamins and healthy fats
• Consider using Greek yogurt instead of sour cream for extra protein and less fat
• The spices bring tons of flavor without adding calories, plus cumin and chili powder have anti-inflammatory benefits

Step by Step Directions

These crispy chimichangas come together in about 30 minutes with a simple sauté-and-roll technique that creates perfectly golden, restaurant-quality results.

• Heat 1 tablespoon olive oil in a frying pan over medium heat.
• Add chopped onion and cook until soft and translucent.
• Add garlic, cumin, allspice, and chili powder, cooking for another 30 seconds until fragrant.
• Turn heat to high and add ground chicken, cooking until completely browned.
• Stir in crushed tomatoes and simmer for 5 minutes to let flavors meld.
• Remove from heat and stir through chopped coriander, then set aside to cool slightly.
• Place chicken mixture down the center of each flour tortilla.
• Sprinkle grated cheese over the filling.
• Tuck in the sides of each tortilla and roll up tightly, ensuring filling is secure.
• Heat extra oil in a clean frying pan over low heat.
• Place each burrito seam-side down in the pan.
• Cook on low heat until bottom is golden and crispy.
• Turn carefully and continue cooking until all sides are crispy and golden brown.
• Serve immediately with chopped avocado, salsa, and sour cream on the side.

While this recipe features Mexican flavors, having quality cooking equipment in your kitchen makes preparing any international cuisine much easier and more enjoyable.

Substitutions and Variations

• Baked version – Brush the rolled chimichangas with oil and bake at 400°F for 15-20 minutes, turning once halfway through, because sometimes we all need to pretend we’re being healthier.
• Seasoning shortcut – That taco seasoning packet mentioned in the tip really does work wonders when you’re short on individual spices, and honestly, who’s judging your spice cabinet anyway?

Additional Things to Serve With This Dish

While chimichangas are pretty amazing on their own, let’s talk about turning this into a proper Mexican feast that’ll have everyone coming back for seconds.

• Mexican rice – Because you need something to soak up all those delicious juices, and plain white rice just feels like you’re not trying hard enough.
• Refried beans – The classic sidekick that never lets you down, plus they’re basically edible comfort in bean form.
• Fresh pico de gallo – Sometimes that jarred salsa needs a fresh, chunky friend to keep things interesting.
• Lime wedges – Trust me on this one, that bright citrus hit makes everything taste more authentic and fancy.
• Shredded lettuce and diced tomatoes – For those who like to pretend they’re eating a salad while demolishing fried tortillas.
• Mexican street corn (elote) – If you’re feeling ambitious and want to really show off, because charred corn with mayo and chili powder is basically vegetable perfection.
• Jalapeño slices – For the brave souls who like their dinner with a side of excitement.

Cooking Tips & Tricks (Chef’s Notes)

Let me share some insider secrets that’ll turn your chimichanga game from decent to absolutely legendary.

• Don’t overstuff those tortillas – I know it’s tempting to cram in every last bit of that delicious filling, but trust the process here, because overstuffed chimichangas are basically ticking time bombs that’ll explode filling all over your pan.
• Let the filling cool completely before rolling – Hot filling plus tortilla equals a soggy mess that no amount of frying can save, and nobody wants to bite into what feels like a wet sock wrapped around chicken.
• Seal those edges like your life depends on it – Use a tiny bit of water on your fingertips to help the tortilla stick to itself, because loose chimichangas are just burritos having an identity crisis.
• Keep the oil temperature steady – Too hot and you’ll get burnt outsides with cold centers, too cool and you’ll end up with greasy tortillas that taste like disappointment.
• Don’t flip too early – That golden-brown crust needs time to develop, and impatient flipping leads to sad, pale chimichangas that look like they gave up halfway through.
• Make extra filling – You’ll thank yourself later when you realize you can use leftovers for tacos, quesadillas, or just eating straight from the pan with a spoon like a civilized adult.
• Drain on paper towels – Even the best chimichangas need a moment to shed their excess oil, unless you enjoy feeling like you just ate a delicious sponge.

Nutritional Facts

Each chimichanga packs a solid nutritional punch while still being the indulgent treat you’re craving.

Per serving (makes 6 chimichangas):

• Calories: 485-520 calories per chimichanga
• Protein: 28-32g (thanks to that lean ground chicken doing the heavy lifting)
• Carbohydrates: 35-40g (mostly from the flour tortilla wrap)
• Fat: 22-26g (combination of cooking oil, cheese, and avocado)
• Fiber: 4-5g (boosted by the tomatoes and avocado)
• Sodium: 680-750mg (watch this if you’re monitoring salt intake)
• Calcium: 180-220mg (cheese and tortilla contributing here)
• Iron: 3-4mg (chicken and spices add up)
• Vitamin C: 15-20mg (tomatoes and fresh coriander for the win)
• Potassium: 450-500mg (avocado is your friend here)

The good news: You’re getting quality lean protein, essential vitamins, and enough fiber to keep things moving.

The reality check: This is still fried food, so maybe don’t make it your daily lunch routine unless you want your pants to stage a rebellion.

Pro tip: Serve with extra fresh salsa and skip the sour cream to shave off about 80 calories and 8g of fat per serving.

Fun “Did You Know?”

Now that we’ve covered the nutritional breakdown, here’s something that’ll blow your mind: chimichangas weren’t actually invented in Mexico.

They’re actually an Arizona creation! The dish was born in the 1940s when a Mexican-American cook accidentally dropped a burrito into hot oil. Instead of cursing, she exclaimed “chimichanga” – Mexican slang for “thingamajig.”

The crispy result was so delicious that it became a Southwestern staple. What’s fascinating is how this “mistake” perfectly combines Mexican flavors with American innovation.

Today’s chimichangas can be baked or fried, proving that sometimes the best revelations happen completely by accident.