Description
These Chicken Chimichangas are golden, crispy, and bursting with flavor! Stuffed with shredded chicken, Monterey Jack cheese, and green chilies, they can be baked or fried to perfection. Serve with your favorite toppings for a fun and satisfying Mexican-inspired dinner.
Ingredients
1 to 2 cups vegetable oil, divided
1/2 cup diced white onion
2 tsp minced garlic
1/2 tbsp chili powder
1/4 tsp oregano
1/2 tsp ground cumin
4 cups cooked, shredded chicken (rotisserie works great)
1 tsp salt
1/2 tsp black pepper
1 can (4 oz) diced green chilies
8 burrito-size flour tortillas, warmed
2 cups shredded Monterey Jack cheese
Toppings (optional):
Salsa
Sour cream
Guacamole
Pico de gallo
Shredded lettuce
Instructions
Prepare the Filling:
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
Sauté diced onion until softened. Add garlic, chili powder, oregano, and cumin. Stir for 1 minute until fragrant.
Add shredded chicken, salt, pepper, and green chilies. Cook for 5 more minutes, stirring until heated through. Remove from heat.
Assemble Chimichangas:
4. Warm tortillas in the microwave.
5. Spoon 1/2 cup of chicken mixture onto the center of each tortilla. Top with 3 tbsp shredded cheese.
6. Fold in sides, then roll up tightly. Place seam side down on a plate.
Fried Version:
7. In a heavy-bottom skillet, heat 2 inches of vegetable oil over low heat to 375°F (190°C).
8. Using tongs, lower one chimichanga seam-side down into the hot oil. Hold gently to prevent unrolling. Fry 1–2 minutes per side until golden brown.
9. Transfer to paper towel-lined plate to drain.
Baked Version:
10. Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
11. Arrange chimichangas seam-side down, spray tops with non-stick spray.
12. Bake for 20–30 minutes until golden and crisp.
Serve hot with your favorite toppings and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
