Introduction
Chicken Chimichangas are a Tex-Mex favorite that combine crispy, golden-fried tortillas with a savory chicken filling, often enhanced with cheese and spices. In this recipe, the chimichangas are paired with Salsa Roja, a zesty red sauce made with tomatoes, garlic, onion, and dried chilies. Together, they create a mouthwatering dish that’s crunchy on the outside, juicy on the inside, and bursting with bold Mexican flavors.
Chimichangas are believed to have originated in the American Southwest, especially in Arizona and Texas, but they’re heavily inspired by Mexican burritos. They’re indulgent, fun to make, and perfect for family dinners or entertaining guests.
Why I Love This Recipe
I love this recipe because it combines everything I crave in comfort food—crispy texture, savory filling, and a punchy sauce. The golden tortilla shell crackles with every bite, while the inside is packed with flavorful shredded chicken and melted cheese. Adding Salsa Roja makes it even better, giving it a smoky, tangy kick that ties the whole dish together.
Another reason I adore this recipe is its versatility—you can bake the chimichangas for a lighter option, fry them for indulgence, or customize the filling with beef, beans, or vegetables. It’s a fun, hands-on meal that always brings smiles to the table.
Why It’s a Must-Try Dish
- Crispy, cheesy, and savory—a flavor and texture explosion.
- A Tex-Mex classic with authentic Mexican-inspired elements.
- Perfect for family meals, parties, or game-day feasts.
- Can be customized with different fillings and toppings.
- Combines indulgence with vibrant freshness (thanks to Salsa Roja).
Preparation and Cooking Time
- Preparation Time: 25 minutes
- Cooking Time: 30 minutes
- Total Time: 55 minutes
- Servings: 4–6 chimichangas
- Calories per serving: ~500–550 kcal (fried version)
Cuisine & Course
- Cuisine: Tex-Mex / Mexican-inspired
- Course: Main dish
Ingredients
For the Chimichangas:
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ½ cup refried beans (optional, for creaminess)
- ½ cup sautéed onions and bell peppers (optional, for flavor)
- 1 tsp ground cumin
- ½ tsp chili powder
- Salt and pepper, to taste
- 4–6 large flour tortillas (10-inch)
- Vegetable oil, for frying (or brushing if baking)
For the Salsa Roja:
- 4 medium ripe tomatoes
- 2 dried guajillo chilies, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 3 garlic cloves
- ½ medium onion
- 1 tsp cumin
- 1 tsp Mexican oregano
- Salt, to taste
- 1 tbsp vegetable oil
Garnishes (optional):
- Sour cream
- Fresh cilantro
- Shredded lettuce
- Avocado slices or guacamole
Simple Cooking Directions
- Prepare Salsa Roja by blending roasted tomatoes, chiles, onion, and spices.
- Mix chicken with cheese, beans, and seasonings.
- Fill tortillas, roll tightly, and secure with toothpicks.
- Fry (or bake) until golden and crisp.
- Serve hot with Salsa Roja and garnishes.
Step-by-Step Preparation Method
Step 1: Make the Salsa Roja
- Toast guajillo and ancho chilies lightly in a dry skillet. Soak them in hot water for 15 minutes.
- Roast tomatoes, onion, and garlic until charred.
- Blend soaked chilies, roasted vegetables, cumin, oregano, and salt until smooth.
- Heat oil in a pan, add the sauce, and simmer for 10 minutes.
Step 2: Prepare the Filling
- In a bowl, mix shredded chicken, cheese, beans (if using), sautéed vegetables, cumin, chili powder, salt, and pepper.
- Taste and adjust seasoning.
Step 3: Assemble Chimichangas
- Warm tortillas slightly to make them pliable.
- Place about ½ cup of filling in the center of each tortilla.
- Fold in the sides, then roll tightly like a burrito. Secure with toothpicks if necessary.
Step 4: Fry or Bake
- Frying Method: Heat 1 inch of oil in a skillet. Fry chimichangas seam-side down until golden brown (2–3 minutes per side). Drain on paper towels.
- Baking Method: Preheat oven to 400°F (200°C). Brush tortillas lightly with oil, place seam-side down on a baking sheet, and bake for 20 minutes until crispy.
Step 5: Serve
- Place chimichangas on plates.
- Drizzle generously with Salsa Roja.
- Garnish with sour cream, cilantro, avocado, or lettuce.
How to Serve
- Serve hot, topped with Salsa Roja.
- Add a dollop of sour cream or guacamole for creaminess.
- Pair with Mexican rice and refried beans for a complete meal.
- Enjoy with a cold Mexican soda or margarita.
Additional Recipe Tips
- Warm tortillas before rolling to prevent tearing.
- Use toothpicks to keep them sealed when frying.
- Don’t overcrowd the pan when frying; work in batches.
- For extra indulgence, sprinkle cheese on top and broil briefly before serving.
Variations
- Beef Chimichangas: Replace chicken with seasoned ground beef.
- Vegetarian Chimichangas: Use beans, sautéed vegetables, and cheese.
- Seafood Chimichangas: Shrimp or crab with cream cheese for a coastal twist.
- Spicy Chimichangas: Add jalapeños or chipotle peppers to the filling.
Freezing and Storage
- Refrigerator: Store cooked chimichangas in an airtight container for up to 3 days.
- Freezer: Freeze assembled but uncooked chimichangas for up to 2 months. Thaw before frying or baking.
- Reheating: Reheat in the oven at 350°F (175°C) until crisp.
Special Equipment Needed
- Blender (for Salsa Roja)
- Skillet or saucepan (for frying or baking)
- Tongs and paper towels (for draining fried chimichangas)
Conclusion
Chicken Chimichangas with Salsa Roja are the ultimate Tex-Mex indulgence—crispy, golden tortillas filled with cheesy chicken goodness and topped with a bold, smoky sauce. They’re fun to make, customizable, and perfect for sharing at family dinners or festive gatherings. Whether baked for a lighter option or fried for maximum crunch, this recipe guarantees a satisfying, flavor-packed meal.
Chicken Chimichangas with Salsa Roja
Description
Chicken Chimichangas are a Tex-Mex favorite that combine crispy, golden-fried tortillas with a savory chicken filling, often enhanced with cheese and spices. In this recipe, the chimichangas are paired with Salsa Roja, a zesty red sauce made with tomatoes, garlic, onion, and dried chilies.
Ingredients
For the Chimichangas:
For the Salsa Roja:
Garnishes (optional):
Instructions
-
Step 1: Make the Salsa Roja : Toast guajillo and ancho chilies lightly in a dry skillet. Soak them in hot water for 15 minutes. Roast tomatoes, onion, and garlic until charred. Blend soaked chilies, roasted vegetables, cumin, oregano, and salt until smooth. Heat oil in a pan, add the sauce, and simmer for 10 minutes.
-
Step 2: Prepare the Filling : In a bowl, mix shredded chicken, cheese, beans (if using), sautéed vegetables, cumin, chili powder, salt, and pepper. Taste and adjust seasoning.
-
Step 3: Assemble Chimichangas : Warm tortillas slightly to make them pliable. Place about ½ cup of filling in the center of each tortilla. Fold in the sides, then roll tightly like a burrito. Secure with toothpicks if necessary.
-
Step 4: Fry or Bake : Frying Method: Heat 1 inch of oil in a skillet. Fry chimichangas seam-side down until golden brown (2–3 minutes per side). Drain on paper towels. Baking Method: Preheat oven to 400°F (200°C). Brush tortillas lightly with oil, place seam-side down on a baking sheet, and bake for 20 minutes until crispy.
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Step 5: Serve : Place chimichangas on plates. Drizzle generously with Salsa Roja. Garnish with sour cream, cilantro, avocado, or lettuce.
