Description
These chicken, tomatillo, and chipotle chimichangas are crispy, flavorful Mexican-style deep-fried burritos filled with shredded chicken, smoky chipotle, tangy tomatillos, and seasoned pinto beans. They are perfect for a satisfying meal served with pico de gallo, guacamole, sour cream, queso fresco, cilantro, and fresh lime juice.
Ingredients
Scale
For the Filling
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 chipotle pepper, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground coriander
- 2 (15-oz) cans pinto beans, drained and rinsed
- 1 (28-oz) can whole tomatillos, drained
For Assembling and Frying
- 8 or 9 burrito-size flour tortillas
- Vegetable oil, for frying (about 1/2 inch deep in skillet)
- Toothpicks
For Serving
- Pico de gallo
- Guacamole
- Sour cream
- Queso fresco
- Fresh cilantro leaves
- Fresh lime juice
Instructions
- Cook the Chicken: Pat the chicken dry and season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook about 4 minutes per side until no longer pink inside or an internal temperature of 165°F is reached. Remove, let cool, then shred with two forks. Set aside.
- Sauté Onions and Chipotle: In the same skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onions and finely chopped chipotle pepper. Cook until onions are mostly translucent, about 3-4 minutes.
- Add Garlic and Spices: Add minced garlic, ground cumin, cinnamon, cloves, and coriander to the skillet. Cook for about 3 more minutes, stirring frequently to combine flavors.
- Add Beans and Tomatillos: Stir in the drained pinto beans and whole tomatillos. Cook for about 5 minutes, breaking up the tomatillos and some beans with a wooden spoon to create a chunky filling.
- Combine Chicken and Finish Filling: Add shredded chicken to the skillet and stir well, cooking for another couple of minutes. Turn off heat and remove skillet from burner.
- Heat Oil for Frying: In a wide-sided skillet, pour vegetable oil to 1/2 inch depth and set over medium heat. Heat oil for about 5 minutes, testing readiness by dropping in a small piece of tortilla; it should bubble immediately if hot enough.
- Prepare Tortillas: Cover tortillas and microwave them for 30 seconds to 1 minute to make them pliable and easy to fold without cracking.
- Assemble Chimichangas: Spoon a generous amount of the filling into the center of each tortilla. Fold the sides over and roll tightly to enclose the filling. Secure each chimichanga with a toothpick to hold its shape.
- Fry Chimichangas: Fry 2 chimichangas at a time in the hot oil. Cook for 2-3 minutes on the first side until light golden brown, then flip and cook the other side for another 2-3 minutes. Remove and drain on paper towels to remove excess oil.
- Serve: Serve the chimichangas hot with sides of pico de gallo, guacamole, sour cream, crumbled queso fresco, fresh cilantro, and a squeeze of fresh lime juice.
Notes
- Use either boneless chicken thighs or breasts depending on preference; thighs yield juicier meat.
- Be careful with oil temperature while frying to avoid greasy chimichangas; oil should be hot enough to bubble tortilla pieces immediately.
- If you prefer a milder flavor, reduce or omit the chipotle pepper.
- Tortillas must be warm and pliable for easier folding; cold tortillas can crack and break.
- Adjust filling amount to avoid overstuffing and ensure neat folding.
- Use a thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- Leftover filling can be refrigerated for up to 3 days or frozen for up to 1 month.
