Emeril's Chicken Chimichangas

Crispy, golden perfection meets bold, savory flavors in Emeril's Chicken Chimichangas, a Tex-Mex favorite that's impossible to resist. These chimichangas feature tender, shredded chicken cooked with aromatic spices like cumin, chili powder, and oregano, then blended with zesty salsa for a mouthwatering filling. Tucked into soft flour tortillas with gooey melted cheese, they're fried to a deliciously crunchy finish for that ultimate restaurant-quality bite. Ready in under an hour, this crowd-pleasing dish is perfect for weeknight dinners or fun gatherings. Top them with sour cream, crisp lettuce, juicy diced tomatoes, and a sprinkle of fresh cilantro to create a fiesta on your plate. For those searching for crispy fried chimichangas, easy chicken recipes, or Tex-Mex dinner ideas, this recipe delivers unparalleled flavor with every bite!

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 cups Chicken broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• 0.5 teaspoons Oregano
• 1 teaspoon Salt
• 0.5 teaspoons Pepper
• 1 cup Salsa
• 2 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
• 6 pieces Flour tortillas, large
• 3 cups Vegetable oil (for frying)
• 0.5 cup Sour cream (optional, for serving)
• 1 cup Chopped lettuce (optional, for serving)
• 0.5 cup Diced tomatoes (optional, for garnish)
• 2 tablespoons Chopped cilantro (optional, for garnish)

Directions

Step 1

Place the chicken breasts in a pot and cover them with chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the chicken is cooked through.

Step 2

Remove the chicken from the broth and shred using two forks. Set aside.

Step 3

In a medium skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for an additional minute.

Step 4

Add cumin, chili powder, paprika, oregano, salt, and pepper to the skillet. Stir to combine and cook for another 30 seconds to release the flavors.

Step 5

Add the shredded chicken to the skillet along with the salsa. Stir to combine and cook for about 3-4 minutes until heated through. Remove from heat.

Step 6

Lay a tortilla flat on a clean surface. Add about 1/2 cup of the chicken mixture to the center of the tortilla, followed by 1/3 cup of shredded cheese.

Step 7

Fold the sides of the tortilla in towards the center, then roll it up tightly into a burrito shape. Repeat with the remaining tortillas and filling.

Step 8

In a large, deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Carefully place the chimichangas seam-side down into the hot oil and fry for 2-3 minutes on each side, or until golden brown and crispy.

Step 9

Using a slotted spoon, transfer the chimichangas to a paper towel-lined plate to drain excess oil.

Step 10

Serve warm with sour cream, chopped lettuce, diced tomatoes, and cilantro as desired.

Nutrition Facts

Serving size	(2817.3g)

Amount per serving	% Daily Value*
Calories	9163.3

Total Fat 867.8g	0%
Saturated Fat 167.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 595.8mg	0%
Sodium 8776.0mg	0%
Total Carbohydrate 205.5g	0%
Dietary Fiber 17.6g	0%
Total Sugars 29.8g
Protein 207.0g	0%

Vitamin D 51.5IU	0%
Calcium 2266.9mg	0%
Iron 19.5mg	0%
Potassium 3387.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.6%

Protein: 8.8%

Carbs: 8.7%