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Serve with: Toppings like sour cream, guacamole, salsa, and fresh lime for a fun, festive meal.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for about 10 minutes to retain the crispiness.
Variations:
Vegetarian Option: Replace the chicken with black beans, corn, and sautéed veggies for a vegetarian chimichanga.
Spicy: Add diced jalapeños or extra chili powder for an added kick.
Cheese Lovers: Increase the cheese amount or use a combination of your favorite cheeses like pepper jack for a spicier version.
FAQ:
Q: Can I make chimichangas ahead of time?
A: Yes, you can assemble the chimichangas ahead of time and store them in the fridge for up to 24 hours. When ready to cook, either bake or fry as usual.
Q: How can I make this recipe gluten-free?
A: Use gluten-free flour tortillas in place of regular flour tortillas to make this dish gluten-free.
Q: Can I freeze the chimichangas?
A: Yes! To freeze, assemble the chimichangas, but don't cook them. Wrap each one tightly in plastic wrap and place in a freezer bag. When ready to eat, bake from frozen at 375°F (190°C) for about 30 minutes.
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