Chicken, Tomatillo, and Chipotle Chimichangas Recipe

If you’ve been searching for a brilliantly bold dish that packs a punch of flavor and texture, this Chicken, Tomatillo, and Chipotle Chimichangas Recipe is exactly what you need on your dinner table. Crispy on the outside, tender and zesty on the inside, these chimichangas are bursting with smoky chipotle heat, tangy tomatillos, and hearty chicken that satisfy every craving. It’s the kind of recipe you’ll want to make again and again, whether for a casual weeknight dinner or impressing friends on the weekend.

Ingredients You’ll Need

Getting the perfect balance of flavors starts with some straightforward ingredients, each playing an essential role. From the smoky chipotle to the fresh tang of tomatillos, these pantry staples come together to create a symphony of taste and color in every bite.

• Salt and pepper: Basic seasonings that bring out the natural flavors of the chicken and veggies.
• Olive oil: Adds richness and helps to brown and soften ingredients beautifully.
• Boneless chicken thighs or breasts: The tender protein that absorbs all the spices and stays juicy.
• Onion (chopped): Adds subtle sweetness and texture to the filling.
• Chipotle pepper (finely chopped): Brings a smoky, spicy depth that defines the dish.
• Garlic (minced): Infuses warmth and a fragrant kick that lifts every bite.
• Cumin, cinnamon, cloves, coriander: A blend of spices that creates a complex, earthy flavor profile.
• Pinto beans (drained and rinsed): Add heartiness and a creamy texture to the filling.
• Whole tomatillos (drained): Offer a bright, tangy contrast against the spicy chipotle.
• Burrito-size flour tortillas: The crisp, golden shell cradle the filling perfectly once fried.
• Vegetable oil (for frying): Ensures a perfectly crispy chimichanga exterior.
• Toothpicks: Hold the chimichangas in place while frying for a neat, sealed parcel.
• Pico de gallo, guacamole, sour cream, queso fresco, cilantro, fresh lime juice: Essential toppings that add refreshing, creamy, and tangy layers at serving.

How to Make Chicken, Tomatillo, and Chipotle Chimichangas Recipe

Step 1: Cook and Shred the Chicken

Begin by patting the chicken dry and seasoning it generously with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat and carefully add the chicken. Let it cook undisturbed for about four minutes to develop a golden crust, then flip and cook another three to five minutes until cooked through. Once done, let the chicken cool slightly before shredding it with two forks to prepare for the hearty filling.

Step 2: Sauté Onions and Chipotle

Using the same skillet, add a fresh tablespoon of olive oil and reduce the heat to medium. Toss in the chopped onions and finely chopped chipotle pepper. Cook together until the onions become mostly translucent, allowing the smoky chipotle flavor to infuse the base of the filling. This forms a deliciously fragrant foundation for what’s next.

Step 3: Add Garlic and Spices

Next, stir in the minced garlic along with cumin, cinnamon, cloves, and coriander. Let these spices toast for about three minutes, releasing their warm, earthy aroma that is essential to the character of this Chicken, Tomatillo, and Chipotle Chimichangas Recipe. This complex spice blend elevates every bite.

Step 4: Incorporate Beans and Tomatillos

Pour in the drained pinto beans and whole tomatillos. Use a wooden spoon to break up some of the tomatillos and beans as they cook together for roughly five minutes. This melds the ingredients into a thick, chunky filling bursting with tang, creaminess, and rich colors.

Step 5: Mix in the Shredded Chicken

Add the shredded chicken back into the skillet and stir everything together. Let it cook for a couple more minutes so the flavors meld nicely. Then turn off the heat and set the filling aside — this savory mixture is the star of your chimichangas.

Step 6: Prepare the Frying Oil

In a wide-sided skillet, pour about half an inch of vegetable oil and heat over medium. After about five minutes, test the temperature by placing a small piece of tortilla in the oil — it should bubble immediately. This ensures your frying oil is hot enough for a perfectly crisp exterior.

Step 7: Warm the Tortillas

Cover the tortillas and warm them in the microwave for 30 seconds to 1 minute. This step makes them soft and pliable, so they fold easily without cracking or tearing — crucial for wrapping up that delicious filling tightly.

Step 8: Assemble the Chimichangas

Place a large spoonful of the filling in the center of each tortilla. Fold up the sides securely and roll the chimichanga tightly, then secure with a toothpick to hold everything in place. This neat wrapping will keep the filling contained while frying.

Step 9: Fry Until Golden and Crispy

Carefully fry two chimichangas at a time for 2-3 minutes on each side in the hot oil. The goal here is a beautiful light golden brown crust that’s irresistibly crisp. Once done, transfer them to a paper towel-lined plate to drain excess oil.

Step 10: Serve Hot with Fresh Toppings

Serve your crispy chimichangas while hot alongside pico de gallo, guacamole, sour cream, crumbled queso fresco, fresh cilantro, and a squeeze of lime juice. These garnishes add bright, creamy, and fresh accents that complement the bold filling perfectly.

How to Serve Chicken, Tomatillo, and Chipotle Chimichangas Recipe

Garnishes

A vibrant array of garnishes can turn your chimichangas from delicious to extraordinary. Fresh pico de gallo adds a juicy crunch, guacamole contributes creamy smoothness, and sour cream provides a cooling contrast to the lively chipotle heat. Finish with crumbled queso fresco, fresh cilantro, and a splash of lime juice for a burst of freshness that wakes up the entire dish.

Side Dishes

Pair these chimichangas with simple sides to round out your meal. Mexican rice or a zesty corn salad works beautifully, providing additional textures and flavors without overwhelming the main event. A crisp green salad with a citrus vinaigrette adds a refreshing balance to this hearty dish.

Creative Ways to Present

For a fun twist, slice the chimichangas diagonally and fan them out on a platter with drizzles of sour cream and a sprinkle of cilantro. Serve with small bowls of guacamole and pico de gallo on the side for dipping. Another idea is to build individual plates with your choice of toppings arranged colorfully around the chimichangas, inviting everyone to customize their own perfect bite.

Make Ahead and Storage

Storing Leftovers

Once cooked, store any leftover filling and chimichangas in airtight containers in the refrigerator. They will keep well for 3 to 4 days, making them perfect for quick lunches or a fast weeknight dinner after a busy day.

Freezing

You can freeze uncooked assembled chimichangas by wrapping them individually in plastic wrap and placing them in a freezer-safe container. When you’re ready to enjoy, cook them straight from frozen—just add a couple of extra minutes to the frying time for a perfect finish.

Reheating

To reheat, bake the cooked chimichangas in a 350°F oven for about 10 to 15 minutes or until heated through and crisp. Avoid microwaving if possible, as this can make the tortillas soggy—crispness is part of their irresistible charm!

FAQs

Can I use chicken breasts instead of thighs for this Chicken, Tomatillo, and Chipotle Chimichangas Recipe?

Absolutely! The recipe works well with either chicken breasts or thighs. Breasts are leaner, while thighs provide a bit more juiciness and flavor. Just be sure to cook the chicken thoroughly and shred it finely for best results.

What can I substitute for tomatillos if I can’t find them?

If tomatillos aren’t available, green tomatoes or a mix of green salsa and lime juice can offer a similar tangy brightness. Keep in mind the unique tartness of tomatillos is key, so try to balance the acidity when substituting.

How spicy is this Chicken, Tomatillo, and Chipotle Chimichangas Recipe?

It has a moderate, smoky heat thanks to the chipotle pepper. You can adjust the heat level by adding more chipotle for a spicier kick or reducing it for milder bites. The sour cream and guacamole toppings also help mellow the heat nicely.

Can I bake chimichangas instead of frying them?

Yes, baking is a great alternative for a lighter version. Brush the assembled chimichangas with a bit of oil and bake at 400°F for about 20 minutes or until golden and crispy. The texture won’t be quite the same as frying but still delicious.

What’s the best way to keep tortillas from tearing when folding chimichangas?

Warming the tortillas before assembling is essential. Wrapping them in a damp paper towel and microwaving for 30 seconds to 1 minute makes them soft and pliable, reducing the chances of cracking or tearing when folding around the filling.

Final Thoughts

This Chicken, Tomatillo, and Chipotle Chimichangas Recipe truly hits all the right notes for an unforgettable meal—crispy, smoky, tangy, and absolutely satisfying. Whether you’re new to making chimichangas or a seasoned fan, this recipe invites you to dive in and savor every bite. Gather your ingredients, have fun folding those golden parcels, and enjoy the fiesta of flavor that awaits!

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