Chicken Chimichangas Authentic Flavor (Print-Friendly Version)
Crispy tortillas stuffed with seasoned chicken and cheese for a flavorful Mexican-inspired meal.
# What You'll Need:
→ Chicken Filling
01 -
½ cup diced white onion
02 -
2 teaspoons minced garlic
03 -
½ tablespoon chili powder
04 -
¼ teaspoon dried oregano
05 -
½ teaspoon ground cumin
06 -
4 cups cooked shredded chicken
07 -
1 teaspoon salt
08 -
½ teaspoon black pepper
09 -
1 can (4 oz) diced green chilies
10 -
8 burrito-size flour tortillas, warmed
11 -
2 cups shredded Monterey Jack cheese
→ Toppings
12 -
Salsa
13 -
Sour cream
14 -
Guacamole
15 -
Pico de gallo
16 -
Lettuce
# How to Make It:
01 -
Heat a large cast iron or heavy skillet over low heat. Add vegetable oil to 2 inches depth and gradually heat to 375°F.
02 -
Preheat oven to 375°F. Grease a large baking sheet with nonstick spray and set aside.
03 -
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Sauté diced onion until softened. Add garlic, chili powder, oregano, and cumin; cook 1 minute until fragrant. Stir in shredded chicken, salt, pepper, and diced green chilies. Cook 5 minutes until heated through.
04 -
Warm tortillas in microwave. Place ½ cup chicken mixture in center of each tortilla. Add 3 tablespoons shredded Monterey Jack cheese. Fold sides over filling, then fold bottom over sides, and roll tightly. Place seam-side down on plate. Repeat.
05 -
Using tongs, gently place one chimichanga seam-side down into hot oil. Hold with tongs to prevent unrolling. Fry 1-2 minutes per side until golden brown. Remove and drain on paper towels.
06 -
Place rolled chimichangas seam-side down on greased baking sheet. Spray tops with nonstick spray. Bake 20-30 minutes until golden brown.
07 -
Serve warm with salsa, sour cream, guacamole, pico de gallo, or lettuce as desired.
# Additional Tips:
01 -
You can choose to bake or fry chimichangas depending on your preference.
02 -
Rotisserie chicken is a convenient option that saves preparation time.