If you are craving something crispy, spicy, and utterly irresistible, this Chicken, Tomatillo, and Chipotle Chimichangas Recipe will become an instant favorite in your kitchen. These crunchy, golden chimichangas are packed with tender shredded chicken simmered with vibrant tomatillos, smoky chipotle peppers, and a fragrant blend of spices. Each bite bursts with flavor and texture, making every meal feel special and exciting. Let’s dive into this mouthwatering journey where simple ingredients turn into a fiesta of taste!
Ingredients You’ll Need
Gathering the right ingredients is the first step to building those layers of flavor that make this dish shine. Each component plays an essential role, from the smoky chipotle to the fresh tomatillos, combining for a perfectly balanced filling wrapped in a crisp fried tortilla.
- Salt and pepper: Basic seasoning to enhance all flavors in the chicken and filling.
- Olive oil: Used twice to cook the chicken and sauté the aromatics, adding a smooth richness.
- Boneless chicken thighs or breasts: Tender protein that soaks up the spices beautifully.
- Medium onion: Adds sweetness and body to the mixture once softened.
- Chipotle pepper: Finely chopped for a smoky heat that defines this chimichanga’s character.
- Garlic cloves: Minced to infuse the dish with aromatic depth.
- Ground spices (cumin, cinnamon, cloves, coriander): A carefully balanced blend for warmth and complexity.
- Pinto beans: Drained and rinsed to add creaminess and bulk to the filling.
- Whole tomatillos: Drained and cooked down, they bring bright acidity and tang to each bite.
- Burrito-size flour tortillas: Large and flexible for wrapping the filling before frying.
- Vegetable oil for frying: Provides the perfect crispy, golden crust on the chimichangas.
- Toothpicks: To secure the chimichangas so they fry up neatly without spilling out filling.
- Pico de gallo, guacamole, sour cream, queso fresco, cilantro, fresh lime juice: Essential toppings that bring freshness and creamy contrasts to the crunchy goodness.
How to Make Chicken, Tomatillo, and Chipotle Chimichangas Recipe
Step 1: Cook and Shred the Chicken
Start by patting your chicken dry and seasoning it generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken until cooked through and no longer pink inside—about 4 minutes per side. Let the chicken cool slightly, then shred it with two forks. This shredded chicken is the hearty base of our filling, tender and ready to soak up all those incredible flavors.
Step 2: Sauté Onions and Chipotle
In the same skillet, add a splash of olive oil and toss in the chopped onions and finely chopped chipotle pepper. Cooking these until the onions become translucent, usually around 3 to 4 minutes, unleashes their sweetness and beautifully blends with the smoky heat from the chipotle. This mix sets a flavorful foundation for the chimichangas.
Step 3: Add Garlic and Spices
Stir in minced garlic along with cumin, cinnamon, cloves, and coriander. Cook for another 3 minutes to let the spices bloom and coat the aromatics. This warm, fragrant step adds unexpected depth and a subtle complexity that makes this Chicken, Tomatillo, and Chipotle Chimichangas Recipe stand out.
Step 4: Combine Pinto Beans and Tomatillos
Pour in the drained pinto beans and whole tomatillos, using a wooden spoon to break down the tomatillos and some beans as they cook for about 5 minutes. Their creamy texture and zesty tang elevate the filling, balancing the smoky and spicy notes perfectly.
Step 5: Mix in the Shredded Chicken
Add the shredded chicken back to the skillet and cook for another couple of minutes to marry all the flavors. Once everything is warmed through, turn off the heat and set the filling aside. This mixture will be the star of your chimichangas.
Step 6: Prepare the Oil for Frying
In a heavy-sided skillet, pour enough vegetable oil to reach about half an inch deep, then heat over medium heat. After about 5 minutes, test the oil by dropping a small piece of tortilla in — if it bubbles immediately, your oil is perfectly hot and ready for frying.
Step 7: Warm the Tortillas
To prevent cracking when folding, heat your tortillas in the microwave for 30 seconds to 1 minute so they become soft and pliable. This simple step ensures each tortilla wraps around the filling with ease, giving you that perfect chimichanga shape.
Step 8: Assemble the Chimichangas
Spoon a generous amount of filling into the center of each tortilla. Carefully fold in the sides, then roll it up tightly to enclose the filling. Secure each chimichanga with a toothpick to keep it sealed during frying. This little trick is key to keeping your chimichangas intact and full of goodness.
Step 9: Fry Until Golden and Crispy
Fry the chimichangas two at a time in the hot oil, cooking for 2 to 3 minutes on each side until they reach a beautiful golden-brown color. Remove them from the oil and place on paper towels to drain excess oil. That crisp, crunchy exterior is what gives these chimichangas their irresistible charm.
Step 10: Serve and Enjoy
Serve your chimichangas hot, topped with pico de gallo, creamy guacamole, cooling sour cream, crumbly queso fresco, fresh cilantro, and a squeeze of lime juice. This combination creates a delightful contrast of textures and flavors that keeps everyone coming back for more.
How to Serve Chicken, Tomatillo, and Chipotle Chimichangas Recipe
Garnishes
Garnishes take your chimichangas from delicious to dazzling. A spoonful of fresh pico de gallo adds a bright, zesty punch, while creamy guacamole and cool sour cream provide balance to the smoky chipotle heat. Sprinkle on some queso fresco and fresh cilantro to lend a rustic, authentic touch, and finish with a squeeze of lime juice for that tantalizing citrus zing.
Side Dishes
Complement these chimichangas with simple rice and beans for a hearty meal or a crisp green salad for freshness. A light corn salad or grilled vegetables also pair wonderfully, adding color and textural contrast without overpowering the bold chimichanga flavors.
Creative Ways to Present
Serve your chimichangas sliced in half so the vibrant filling bursts out invitingly. Use a colorful platter and arrange garnishes artistically around the edges for a festive look. You can even turn them into handheld bites by making mini versions wrapped in smaller tortillas for parties or game day celebrations.
Make Ahead and Storage
Storing Leftovers
Any leftover chimichangas can be wrapped tightly in foil or placed in an airtight container and stored in the refrigerator for up to 3 days. To keep them as crispy as possible, reheat in the oven rather than the microwave.
Freezing
For longer storage, you can freeze uncooked chimichangas. Wrap each one individually in plastic wrap and place them in a freezer-safe bag. They keep well for up to 2 months, making them perfect for busy nights when you want a quick homemade meal.
Reheating
To reheat, preheat your oven to 375°F (190°C). Place the chimichangas on a baking sheet and heat for about 15 minutes or until warmed through and crispy. Avoid microwaving to maintain that amazing crunchy texture.
FAQs
Can I use chicken breasts instead of thighs in this Chicken, Tomatillo, and Chipotle Chimichangas Recipe?
Absolutely! Chicken breasts work just as well and provide a leaner option. Just be sure to not overcook them so they stay juicy and tender when shredded.
How spicy is the chipotle pepper in this recipe?
The chipotle pepper adds a smoky medium heat that’s flavorful but not overpowering. If you want it milder, reduce the amount or remove the seeds before chopping.
Can I bake these chimichangas instead of frying?
Yes, baking is a great alternative for a lighter option. Brush the assembled chimichangas with oil, place them on a baking sheet, and bake at 400°F (200°C) for about 20-25 minutes until golden and crispy.
Are tomatillos hard to find?
Not at all! You’ll usually find tomatillos in the produce section of most grocery stores, typically near the tomatoes or in the international foods aisle. They have a papery husk that you remove before cooking.
What can I serve with these chimichangas for a complete meal?
Rice, beans, and a fresh salad are classic choices. You can also add grilled veggies or a simple slaw to brighten up the plate and create a well-rounded meal.
Final Thoughts
This Chicken, Tomatillo, and Chipotle Chimichangas Recipe is a fantastic way to bring bold flavors and satisfying textures to your table with surprisingly simple steps. Whether for a casual dinner or a festive gathering, these chimichangas are sure to impress and delight everyone lucky enough to take a bite. So why wait? Grab those ingredients, get frying, and enjoy all the crispy, spicy goodness that this recipe has to offer!
