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Crispy Gluten-Free Chicken Chimichangas Recipe with Easy Avocado Crema

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A quick and easy recipe for crispy gluten-free chicken chimichangas served with a creamy, tangy avocado crema. Perfect for a satisfying weeknight dinner or entertaining guests.

Ingredients

Scale
  • 2 large chicken breasts (about 1 lb / 450 g), cooked and shredded
  • 1 tablespoon olive oil (for sautéing)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (adjust to heat preference)
  • Salt and black pepper, to taste
  • ½ cup canned black beans, rinsed and drained (optional)
  • ½ cup shredded cheddar or Monterey Jack cheese (use dairy-free cheese if preferred)
  • 6 large gluten-free tortillas (recommended Mission Gluten-Free)
  • Vegetable oil, for frying (about 2 cups / 475 ml)
  • 1 ripe avocado, peeled and pitted
  • ¼ cup sour cream or Greek yogurt (use dairy-free coconut yogurt if needed)
  • Juice of 1 lime
  • 1 small garlic clove
  • Salt, to taste
  • Fresh cilantro leaves (optional, for garnish and flavor)

Instructions

  1. Cook and shred the chicken: Poach or roast chicken breasts until fully cooked (about 15-20 minutes). Let rest and shred using two forks.
  2. Prepare the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add spices and chicken: Stir in cumin, smoked paprika, chili powder, salt, and pepper. Add shredded chicken and beans (if using). Cook for 3-5 minutes, stirring to combine and warm through. Remove from heat and mix in shredded cheese. Let cool slightly.
  4. Make the avocado crema: In a food processor or blender, combine ripe avocado, sour cream or yogurt, lime juice, garlic clove, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning as needed. Refrigerate until serving.
  5. Assemble the chimichangas: Lay one gluten-free tortilla flat. Spoon about ½ cup (120 ml) of chicken filling in a line about 2 inches (5 cm) from the edge closest to you. Fold sides over filling, then roll tightly away from you, sealing edges by pressing gently.
  6. Heat oil for frying: Pour about 2 inches (5 cm) of vegetable oil into a deep frying pan or pot. Heat over medium-high heat until oil reaches 350°F (175°C). Test by dropping a small piece of tortilla; it should sizzle and rise immediately.
  7. Fry the chimichangas: Place 2-3 chimichangas seam side down in hot oil. Fry 3-4 minutes per side until golden brown and crispy. Turn gently with tongs. Avoid overcrowding.
  8. Drain and serve: Transfer chimichangas to paper towels or a cooling rack to drain excess oil. Serve warm with avocado crema and fresh cilantro garnish.

Notes

Warm tortillas briefly in the microwave wrapped in a damp towel for 15 seconds if they crack while rolling. Maintain oil temperature at 350°F (175°C) to avoid greasy or limp chimichangas. Press edges firmly and fry seam-side down first to prevent unraveling. For a lighter version, bake at 400°F (200°C) for 20-25 minutes, flipping halfway. Leftovers reheat best in oven at 350°F (175°C) for 10-12 minutes.

Nutrition

Keywords: gluten-free, chicken chimichangas, avocado crema, crispy, easy dinner, Mexican, dairy-free option, weeknight meal

Find it online: https://dahliadishes.com/crispy-gluten-free-chicken-chimichangas-recipe-with-easy-avocado-crema/