Chicken Chimichangas (Crispy, Juicy & Crowd-Pleasing)
If you love restaurant-style chimichangas with a shatteringly crisp tortilla and a juicy, well-seasoned chicken filling, this version is dialed for consistent results at home. The changes I made after filming are simple but important: the chicken marinade now includes a touch of oil and cumin for better browning and depth; the black beans get lightly seasoned so they don’t taste flat; the avocado cream is properly salted (with optional cilantro); and the frying temperature is corrected to 350°F (175°C) so the outside crisps without burning before the center heats through.
Ingrédients
Chicken & Marinade
- 4 chicken thighs about 1 lb / 450 g
- 2 tbsp / 30 ml lime juice 1 tbsp / 15 ml olive oil
- 1 tsp smoked paprika 1 tsp cumin
- 1 tsp / 6 g salt 1 clove garlic, 1 small jalapeño (optional)
- 1 tbsp chopped oregano or ½ tsp dried
Avocado Cream
- 2 avocados 2 tbsp / 30 ml sour cream (up to 3 tbsp)
- 1 –2 tbsp / 15–30 ml lime juice 1 clove garlic
- ½ tsp / 3 g salt pepper; 2 tbsp cilantro (optional)
Beans
- 1 cup / 170 g black beans
- 1 tbsp / 15 ml olive oil ½ tsp cumin, ¼ tsp smoked paprika
- Salt pepper, splash of stock/water
To Finish
- 4 large flour tortillas 10–12 in / 25–30 cm
- 1 cup / 100 g shredded cheese
- Neutral oil for shallow frying
Instructions
- Whisk lime juice, olive oil, smoked paprika, cumin, salt, garlic, jalapeño, and oregano. Add chicken thighs and coat thoroughly, turning the inner side of each thigh outward so the marinade penetrates the meat. Marinate 30–60 minutes in the fridge.
- Mash avocados with sour cream, lime juice, garlic, salt, cilantro (if using), and pepper until smooth but spoonable. Taste and adjust salt and acidity. Chill.
- Warm beans with olive oil, cumin, paprika, salt, and pepper over low heat. Add a splash of stock or water to make them slightly saucy so they adhere to the tortilla. Remove from heat.
- Sear chicken in a hot skillet (cast iron or heavy pan) with a thin film of oil: about 2–3 minutes per side to brown. Transfer pan to a 350°F / 175°C oven and cook 10–15 minutes, or until the internal temperature reaches 165°F / 74°C. Rest 5 minutes, then slice into strips.
- Warm tortillas briefly so they’re pliable. For each tortilla, spread 3–4 tbsp beans in a strip, add ~100 g (3.5 oz) sliced chicken, 2 tbsp avocado cream, and ¼ cup (25 g) cheese. Fold in the sides, then roll up tightly like a burrito, keeping the seam underneath.
- Heat oil to 350°F / 175°C in a wide skillet (shallow fry). Place chimichangas seam-side down and fry 2–3 minutes per side until evenly golden. Drain on a rack or paper towel.
- Serve hot with extra avocado cream, lime wedges, and fresh herbs. Pair with an easy salad or rice (see links above).
Vidéo
Notes
Make-Ahead & Storage
- Marinade: Up to 24 hours ahead.
- Avocado cream: Best within 24 hours (press plastic wrap on the surface to prevent browning).
- Beans: Up to 3 days refrigerated.
- Leftovers: Reheat chimichangas in a 375°F / 190°C oven 8–12 minutes to re-crisp.
FAQs
Can I bake instead of fry?Yes. Brush the wraps with oil and bake on a lined tray at 425°F / 220°C for 15–20 minutes, turning once, until crisp. Why is my tortilla burning?
Oil is too hot. Keep it near 350°F / 175°C and don’t overcrowd the pan. My filling is falling out when slicing — help!
Use slightly mashed beans to “glue” layers, don’t overfill, and let them rest 2–3 minutes before slicing. Can I freeze them?
Freeze assembled, unfried chimichangas. Fry from frozen at 325–340°F / 165–170°C a bit longer, or bake at 400°F / 205°C until crisp and hot.