Imagine biting into a crispy, golden-brown package of pure deliciousness that combines the best of Mexican cuisine in one irresistible dish. The Chimichanga Deep Fried Enchilada is not just a meal—it's a culinary adventure that will transport your taste buds to flavor paradise! With its perfectly crisp exterior, melted cheese, tender shredded chicken, and a rich enchilada sauce, this recipe transforms ordinary ingredients into an extraordinary dining experience that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large flour tortillas
- 2 cups cooked chicken, shredded
- 1 cup cheese, shredded
- 1 can enchilada sauce
- Oil for frying
- 1 cup sour cream, for serving
- 1 cup guacamole, for serving
Instructions
- Prepare your work surface by laying out the flour tortillas flat and gathering all ingredients within easy reach.
- In the center of each tortilla, spread a generous portion of shredded chicken, leaving about 1 inch of space around the edges for folding.
- Sprinkle shredded cheese evenly over the chicken, ensuring good coverage.
- Carefully fold the tortilla edges inward, creating a tight, sealed packet. Ensure all sides are securely closed to prevent filling from leaking during frying.
- Heat oil in a deep fryer or large heavy-bottomed pan to 375°F (190°C). Use a thermometer to maintain consistent temperature.
- Gently place the folded chimichangas into the hot oil, seam-side down. Fry for 2-3 minutes on each side until golden brown and crispy.
- Remove chimichangas using tongs and drain on paper towels to remove excess oil.
- Warm the enchilada sauce in a separate pan and pour over the crispy chimichangas just before serving.
- Plate each chimichanga and garnish with a dollop of sour cream and guacamole on the side.
- Serve immediately while hot and crisp, enjoying the contrast of crunchy exterior and warm, cheesy interior.
Tips
- Temperature is Key: Use a cooking thermometer to ensure your oil is exactly 375°F for the perfect golden-brown crispiness.
- Seal Tightly: When folding your tortillas, press edges firmly to prevent oil from seeping in during frying.
- Don't Overcrowd: Fry chimichangas in batches to maintain oil temperature and ensure even cooking.
- Drain Excess Oil: Let fried chimichangas rest on paper towels to absorb extra oil and keep them crispy.
- Serve Immediately: Chimichangas are best enjoyed hot and fresh, so time your serving carefully.
- Experiment with Fillings: While this recipe uses chicken, feel free to try beef, pork, or vegetarian options.
Nutrition Facts
Calories: 810kcal
Carbohydrates: 49g
Protein: 62g
Fat: 42g
Saturated Fat: g
Cholesterol: 165mg
