Description
These Chicken, Tomatillo, and Chipotle Chimichangas feature tender shredded chicken combined with a smoky, flavorful tomatillo and chipotle bean filling. Wrapped in warm flour tortillas and deep-fried to a perfect golden crisp, they deliver a satisfying crunch with every bite. This recipe balances spicy, tangy, and savory flavors, served with traditional Mexican toppings like pico de gallo, guacamole, sour cream, queso fresco, fresh cilantro, and lime juice for a festive and delicious meal.
Ingredients
Scale
For the Filling
- Salt and pepper, to taste
- 1 tablespoon olive oil (for chicken)
- 2 boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil (for sautéing)
- 1 medium onion, chopped
- 1 chipotle pepper, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon coriander
- 2 (15-oz) cans pinto beans, drained and rinsed
- 1 (28-oz) can whole tomatillos, drained
Other Ingredients
- 8 or 9 burrito-size flour tortillas
- Vegetable oil for frying (about 1/2 inch depth in skillet)
- Toothpicks to secure chimichangas
For Serving
- Pico de gallo
- Guacamole
- Sour cream
- Queso fresco
- Fresh cilantro
- 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 on one side, then flip and cook another 3-5 minutes until the chicken is fully cooked through (internal temperature 165°F). Remove from heat, let cool slightly, then shred the chicken using two forks. Set aside.
- Sauté Onions and Chipotle: In the same skillet, add another tablespoon of olive oil and turn heat to medium. Add chopped onions and chipotle pepper, cooking until onions are mostly translucent, about 3-4 minutes.
- Add Spices and Garlic: Stir in minced garlic, cumin, cinnamon, cloves, and coriander. Cook for an additional 3 minutes to bloom the spices and combine flavors.
- Incorporate Beans and Tomatillos: Add the drained pinto beans and whole tomatillos to the skillet. Break up the tomatillos and some beans with a wooden spoon, cooking for about 5 minutes until well combined and heated through.
- Add Shredded Chicken: Mix the shredded chicken into the skillet with the filling and cook together for a couple of minutes. Turn off the heat and remove from burner.
- Heat the Frying Oil: In a wide, heavy-sided skillet, pour vegetable oil to a depth of about 1/2 inch. Heat over medium heat for about 5 minutes. Test the oil by dropping a small piece of tortilla in; if it bubbles immediately, the oil is ready for frying.
- Prepare Tortillas: Cover the tortillas and microwave for 30 seconds to 1 minute to make them pliable and easier to fold without cracking.
- Assemble Chimichangas: Place a large spoonful of the chicken and tomatillo filling in the center of each tortilla. Fold the sides in and then roll up tightly like a burrito. Secure each chimichanga with a toothpick to keep it closed.
- Fry Chimichangas: Fry two chimichangas at a time in the hot oil. Cook for 2-3 minutes on the first side until golden brown, then flip and fry another 2-3 minutes on the other side. Remove and drain on a paper-towel-lined plate.
- Serve: Serve chimichangas hot with pico de gallo, guacamole, sour cream, crumbled queso fresco, fresh cilantro, and lime wedges for squeezing over the top.
Notes
- Make sure your oil is hot enough before frying to ensure crispy chimichangas and to avoid greasy results.
- Use burrito-sized flour tortillas; smaller tortillas will be difficult to fill and fold properly.
- You can substitute chicken breasts or thighs depending on preference; thighs offer more moisture and flavor.
- If you prefer a less spicy dish, reduce the amount of chipotle pepper or remove the seeds before chopping.
- Leftover filling can be refrigerated for up to 3 days or frozen for up to 1 month.
- To make this dish gluten-free, substitute flour tortillas with gluten-free tortillas.
