Enjoy these crispy chicken chimichangas filled with seasoned chicken, beans, and cheese, perfect for a delightful meal topped with your favorite garnishes.
Ingredients
2 pieces chicken breasts
to taste none salt
to taste none black pepper
1 teaspoon garlic powder
as needed tablespoon olive oil
1 cup diced onion
2 cloves minced garlic
1 tablespoon chili powder
1 teaspoon cumin
2 cups water
1 cube bouillon
1 can green chiles
1 tablespoon flour
4 pieces tortillas
1 cup beans
1 cup shredded cheese
as needed cups oil for frying
to taste none toppings (queso, pico de gallo, cilantro, lettuce)
Method
Begin by seasoning chicken breasts with salt, pepper, and garlic powder on one side.
In a large deep skillet, heat olive oil over medium-high heat. Place the chicken, seasoned side down, and let it sear for 3 to 4 minutes until golden brown. Flip the chicken and move it to one side of the skillet.
Add diced onion, minced garlic, chili powder, and cumin to the skillet, cooking for about a minute. Then, pour in 2 cups of water and mix in the bouillon, stirring until well combined.
Allow the mixture to simmer, then reduce the heat, cover, and cook gently for approximately 20 minutes, or until the chicken is fully cooked and the juices run clear, ensuring it reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and increase the heat to medium-high. Reduce the broth mixture by half until it thickens. Shred the chicken and return it to the skillet, adding green chiles. Mix everything and take off the heat.
In a small bowl, combine flour and 3 tablespoons of water, whisking until smooth. Set this mixture aside. Heat oil in a large saucepan or Dutch oven to approximately 350°F (175°C). Prepare a wire rack over a rimmed baking sheet for draining.
On a clean surface, lay out a tortilla and spread around 3 tablespoons of beans in the center. Add 1/4 cup of shredded cheese and 1/3 to 1/2 cup of well-drained shredded chicken. Brush the flour mixture around the edges of the top half of the tortilla.
Fold the sides over the filling, then roll the tortilla tightly from the bottom up. Pinch the edges to seal, placing it seam-side down. Repeat this process with the remaining ingredients.
Carefully submerge two chimichangas into the hot oil, frying and turning occasionally until they are golden and crispy, which should take about 2 minutes. Drain them on the prepared baking sheet. Bring the oil back to temperature and repeat for the remaining chimichangas.
Serve the chimichangas hot, topped with warm queso, pico de gallo, fresh cilantro, shredded lettuce, or your favorite toppings.
