My Favorite Chimichanga
Crispy, golden, and bursting with bold flavors, "My Favorite Chimichanga" is the ultimate Tex-Mex indulgence that will have your taste buds dancing! This irresistible recipe combines tender shredded chicken, melted cheddar, creamy cream cheese, and zesty salsa, all seasoned with a vibrant blend of chili powder, cumin, and garlic. Wrapped in soft flour tortillas and fried to perfection, each chimichanga boasts a satisfyingly crunchy exterior with a gooey, savory filling inside. Perfect as a crowd-pleasing dinner or a party favorite, these chimichangas are a breeze to prepare and cook in just 30 minutes. Garnish with fresh cilantro, dollops of sour cream, and a dollop of guacamole for an eye-catching, restaurant-quality presentation. If you’re craving the perfect balance of texture and flavor in a homemade Mexican-inspired dish, this recipe is your new go-to!
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Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese, softened
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 6 flour tortillas (large)
- 3 cups vegetable oil for frying
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup sour cream (for garnish, optional)
- 0.5 cup guacamole (for garnish, optional)
Directions
Step 1
In a large mixing bowl, combine the shredded chicken, shredded cheddar cheese, cream cheese, salsa, chili powder, cumin, and garlic powder. Mix until well combined.
Step 2
Lay each flour tortilla flat on a working surface. Place an equal amount of the chicken filling in the center of each tortilla.
Step 3
Fold the sides of the tortilla over the filling, then fold the bottom edge up and roll tightly. Secure with a toothpick if necessary to keep the chimichanga sealed while frying.
Step 4
In a deep skillet or large pot, heat the vegetable oil to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of tortilla into it; it should sizzle and float to the surface.
Step 5
Carefully lower each chimichanga into the hot oil using tongs. Fry 2-3 chimichangas at a time, cooking for about 2-3 minutes per side or until golden brown and crispy.
Step 6
Remove the fried chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.
Step 7
Repeat until all chimichangas are cooked.
Step 8
Serve warm, garnished with fresh chopped cilantro, sour cream, and guacamole if desired.
Nutrition Facts
| Serving size | (1739.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8370.6 |
| Total Fat 847.0g | 0% |
| Saturated Fat 169.9g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 306.6mg | 0% |
| Sodium 5019.9mg | 0% |
| Total Carbohydrate 197.3g | 0% |
| Dietary Fiber 19.2g | 0% |
| Total Sugars 24.3g | |
| Protein 70.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1461.0mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 1890.9mg | 0% |
Source of Calories