Crispy Chicken Chimichangas 

These Crispy Chicken Chimichangas are a delightful fusion of Tex-Mex flavors, featuring a golden, crispy exterior encasing a savory, cheesy chicken filling. Whether you're using leftover rotisserie chicken or poaching your own, this dish comes together effortlessly, making it a favorite for busy evenings or casual get-togethers. The combination of spices, cheeses, and optional refried beans creates a satisfying meal that's both comforting and flavorful. Pair them with your favorite toppings like guacamole, sour cream, or salsa for an added burst of flavor. 

Ingredients

For the Filling:

• 2 cups shredded chicken (rotisserie or poached)
  
  

• 1 small sweet onion, diced
  
  

• 1 tablespoon avocado oil (or canola/vegetable oil)
  
  

• 1 teaspoon chili powder
  
  

• ½ teaspoon ground cumin
  
  

• ½ teaspoon paprika (smoked paprika optional)
  
  

• Salt and pepper to taste
  
  

• ¼ cup salsa verde
  
  

• 1 cup shredded Monterey Jack cheese
  
  

• ½ cup shredded Oaxaca cheese (or additional Monterey Jack)
  
  

• 1 tablespoon fresh lime juice
  
  

• ½ cup refried beans (optional)

For Assembling:

• 4 large flour tortillas (burrito size)
  
  

• Avocado oil for frying
  
  

Optional Toppings:

• Guacamole
  
  

• Sour cream
  
  

• Chopped fresh cilantro
  
  

• Fresh salsa
  
  

Directions

1. Prepare the Filling: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3–4 minutes. Stir in the shredded chicken, chili powder, ground cumin, paprika, salt, and pepper. Cook until well combined and fragrant.
   
   

2. Combine Ingredients: In a mixing bowl, combine the sautéed mixture with fresh lime juice, salsa verde, and both cheeses. Stir until the cheese begins to melt and the mixture is cohesive.

3. Assemble Chimichangas: Lay a flour tortilla flat. Spread a layer of refried beans down the center (if using). Add a generous portion of the chicken filling on top. Fold in the sides of the tortilla, then roll tightly to enclose the filling.
   
   

4. Fry: In the same skillet, heat more avocado oil over medium-high heat. Once hot, place the chimichangas seam-side down in the skillet. Fry until golden and crispy, about 2–3 minutes per side. Avoid overcrowding the skillet; fry in batches if necessary.
   
   

5. Serve: Remove the chimichangas from the skillet and drain on paper towels. Serve hot with your choice of toppings like guacamole, sour cream, chopped cilantro, and fresh salsa.
   
   

Nutritional Information (per serving)

• Calories: Approximately 531 kcal
  
  

• Total Fat: 30g
  
  

• Saturated Fat: 12g
  
  

• Cholesterol: 65mg
  
  

• Sodium: 850mg
  
  

• Total Carbohydrates: 36g
  
  

• Dietary Fiber: 3g
  
  

• Sugars: 3g
  
  

• Protein: 28g