Birria Chimichangas

Ingredients

Chicken Filling

1 tablespoon vegetable oil

1 pound chicken breast (boneless, skinless, cut in cubes)

1 medium onion (chopped)

2 cloves garlic (minced)

1 medium jalapeno (seeded and chopped)

½ tablespoon chili powder

½ teaspoon cayenne pepper

½ tablespoon garlic powder

½ tablespoon all-purpose flour

1 ½ cups chicken broth (plus extra if necessary)

2 tablespoon red wine vinegar

15 ounce pinto beans (drained and rinsed (1 can))

2 tablespoon lime juice (freshly squeezed)

¼ cup fresh cilantro (chopped)

Chimichangas and toppings

½ cups vegetable oil (or more if needed)

12 large flour tortillas (warmed)

1½ cups Monterey Jack cheese (shredded)

1 cup iceberg lettuce (chopped)

½ cup salsa

½ cup sour cream

½ cup tomatoes (diced)

Instructions

Cook the chicken:

Heat the 1 tbsp of oil in a large skillet over medium-high heat.

Add the chicken and cook until no longer pink and starts to brown, about 5 to 7 minutes.

Add the onions, garlic, jalapeños and cook for another 3 to 4 minutes or until the onion softens.

Add spices and simmer:

Add the chili powder, cayenne, garlic powder, flour and toss everything together, so the chicken is fully coated in the spices.

Cook for another 2 to 3 minutes, stirring frequently.

Deglaze the bottom of the skillet with chicken broth and red wine vinegar.

Stir well to combine, lower the heat to medium-low and simmer for 10 minutes, or until most of the liquid evaporates.

Finish the filling:

Stir in the pinto beans, lime juice and half the cilantro.

Cook for another 3 minutes until beans are heated through.

Prep the oil:

In a large, deep skillet, heat about ½ inch of vegetable oil to 325°F.

While oil is heating, prepare chimichangas.

Assemble chimichangas:

Fill the center of a tortilla with ¾ cup of the chicken/bean mixture and 2 tablespoons of cheese.

Lift the edge of the tortilla and roll it over the filling to secure it.

Fold in both sides and continue rolling until you reach the opposite end.

Repeat with remaining tortillas.

Fry:

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Slowly lower chimichangas into the hot oil and cook 2 minutes on each side or until golden brown.

You can cook 4 chimichangas per batch.

Remove from oil, drain on paper towels and keep warm in oven until all are cooked.

Finish & Serve:

To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa.

Place chimichangas on top and add a dollop of sour cream, salsa.

Sprinkle with diced tomatoes, and remaining cilantro to garnish.

Serve immediately.

Notes

Serving size: 2 chimichangas per person.

If your chicken and bean mixture still has a little too much liquid, use a slotted spoon to scoop it out. You don’t want your filling to be too wet because it will cause the chimichangas to become soggy.

Make sure to taste your filling before wrapping your chimichangas to ensure they are seasoned to your liking!

You can fill these babies with any ingredients of your choosing! Mix up the protein, add some spice.
Just make sure you don’t get too crazy and overfill your rolls, because they WILL tear or explode.

To keep your chimichangas crisp, drain as much oil as you can from them! Store them in an airtight container on a paper towel to help soak up any excess oil that could potentially make them soggy. Leftovers will keep for 2-3 days stored in the fridge in an airtight container.

Do not place them in the refrigerator before they are completely cooled, because the condensation will make them soggy!

If you want to go ahead and make these chimichangas and freeze your leftovers, you can! Let them cool completely, then wrap individually in a layer of plastic wrap and foil or in a sealable freezer bag and store in the freezer for up to 4 months.

Nutrition Information

Serving: 2chimichangas

Frequently Asked Questions:

What is Birria Chimichanga?

Birria Chimichanga is a flavorful and savory Mexican dish that combines tender chicken cooked with spices, beans, and vegetables, all wrapped in a large flour tortilla.

The tortilla is then deep-fried until crispy, resulting in a satisfying and delicious chimichanga.

Can I use a different protein instead of chicken?

Yes, you can customize the recipe by using a different protein such as beef or pork.

The cooking time may vary depending on the type of meat you choose.

Adjust the seasonings accordingly to match the chosen protein.

Is it necessary to fry the chimichangas?

Frying the chimichangas creates a crispy and golden exterior.

However, if you prefer a lighter option, you can bake them in the oven.

To do this, brush the chimichangas with a small amount of oil and bake at 375°F (190°C) until they are crispy and heated through.

Can I adjust the spice level?

Absolutely. The level of spiciness can be adjusted by adding more or less of the jalapeño and cayenne pepper.

If you prefer a milder flavor, you can omit the jalapeño or remove the seeds before using.

What toppings can I use for serving?

The recipe suggests serving the chimichangas with shredded lettuce, salsa, sour cream, diced tomatoes, and fresh cilantro.

You can also add guacamole, sliced jalapeños, diced onions, or your favorite hot sauce as additional toppings to enhance the flavor and texture.

Is there a healthier way to cook the chimichangas?

While the traditional method involves deep-frying, you can make a healthier version by baking the chimichangas in the oven.

Brush the rolled chimichangas with a small amount of oil and bake at around 375°F (190°C) until they are golden brown and crispy.

Can I freeze leftover chimichangas?

Yes, you can freeze leftover chimichangas for later consumption.

After cooking and cooling, wrap each chimichanga tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag.

To reheat, bake them in the oven until heated through.

What are some additional toppings I can use?

In addition to the suggested toppings in the recipe, you can get creative with your toppings.

Consider adding guacamole, sliced jalapeños, diced red onions, shredded cheddar cheese, chopped scallions, or even a drizzle of hot sauce to enhance the flavor and texture of your chimichangas.