Are you ready to tantalize your taste buds with a truly delicious and satisfying meal? Look no further than this incredible chicken chimichanga recipe, complete with a homemade cheese sauce that will elevate your culinary game. This recipe is perfect for a weeknight dinner or a fun weekend gathering – guaranteed to impress!
What is a Chimichanga?
Before we dive into the recipe, let's clarify what a chimichanga actually is. It's a deep-fried burrito, typically filled with savory ingredients like seasoned chicken, beans, cheese, and other delicious fillings. The crispy exterior contrasts beautifully with the warm, flavorful filling, making it a truly irresistible dish. Unlike its cousin, the burrito, the chimichanga's signature is its satisfying crunch.
Ingredients You'll Need:
For the Chicken Filling:
- 1 lb boneless, skinless chicken breasts, cooked and shredded (you can grill, bake, or pan-fry)
- 1 tbsp olive oil
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Flour Tortillas:
- 12 large flour tortillas (burrito size)
For the Creamy Cheese Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 tsp salt
- 1/4 tsp garlic powder
- Pinch of cayenne pepper (optional)
For Frying:
- Vegetable oil, for deep frying
Instructions:
1. Preparing the Chicken Filling:
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Stir in shredded chicken, black beans, diced tomatoes and green chilies, chili powder, cumin, cayenne pepper (if using), salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until heated through and flavors have melded. Remove from heat and stir in both types of shredded cheese.
2. Assembling the Chimichangas:
Lay out a flour tortilla on a flat surface. Place about 1/2 cup of the chicken filling in the center of the tortilla. Fold the sides of the tortilla inwards, then tightly roll it up from the bottom to the top, tucking in the edges as you go, to create a tight burrito shape. Repeat with the remaining tortillas and filling.
3. Making the Creamy Cheese Sauce:
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce heat to low and stir in cheddar cheese, Monterey Jack cheese, salt, garlic powder, and cayenne pepper (if using) until the cheese is melted and the sauce is smooth and creamy.
4. Frying the Chimichangas:
Heat about 1 inch of vegetable oil in a large, deep skillet or pot to 350°F (175°C). Carefully place the chimichangas in the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain excess oil.
5. Serving:
Serve the crispy chimichangas immediately with a generous drizzle of the creamy cheese sauce. Garnish with your favorite toppings, such as sour cream, guacamole, salsa, or chopped cilantro. Enjoy!
Frequently Asked Questions (FAQ)
Can I bake the chimichangas instead of frying them?
Yes, you can bake them! Place the assembled chimichangas on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden brown and heated through. They won't be as crispy as fried ones, but still delicious.
What kind of cheese is best for the filling and sauce?
We recommend cheddar and Monterey Jack for both the filling and the sauce as they melt beautifully and have a great flavor, but feel free to experiment with your favorite cheeses! A blend of Mexican cheeses would also be delicious.
Can I make the chimichangas ahead of time?
You can assemble the chimichangas ahead of time and store them in the refrigerator until ready to fry or bake. Just keep in mind that the filling might release some moisture, so it's best to fry or bake them the same day for optimal crispiness.
What are some variations I can try?
Get creative! Try adding different vegetables to the filling, such as bell peppers, corn, or onions. You can also experiment with different types of meat, such as beef or pork. For a spicier kick, add more cayenne pepper or a dash of your favorite hot sauce.
This chicken chimichanga recipe is a winner for its delicious flavors and satisfying texture. The creamy cheese sauce adds an extra layer of indulgence, making it a truly memorable meal. Enjoy!
