Cheese-Filled Chicken Chimichangas (Print-Friendly Version)
# What You'll Need:
→ Chicken Filling
01 -
1 teaspoon salt
02 -
1/2 teaspoon ground cumin
03 -
1/4 teaspoon oregano
04 -
4 cups shredded, cooked chicken
05 -
2 teaspoons minced garlic
06 -
1/2 cup white onion, diced
07 -
1/2 Tablespoon chili powder
08 -
1/2 teaspoon black pepper
09 -
1 (4-ounce) can green chilies, diced
→ Base
10 -
2 cups Monterey Jack cheese, shredded
11 -
8 large flour tortillas, slightly warmed
→ Toppings
12 -
lettuce
13 -
guacamole
14 -
pico de gallo
15 -
sour cream
16 -
salsa
→ Frying/Baking
17 -
1 to 2 cups vegetable oil, separated
# Step-by-Step Directions:
01 -
Pour vegetable oil into a heavy-bottom or cast iron pan until it is about 2 inches deep. Slowly heat the oil on low until it hits 375°F.
02 -
Turn on the oven to 375°F. Coat a big baking sheet with nonstick spray to avoid sticking.
03 -
Add 2 tablespoons of vegetable oil to a large pan over medium-high heat. Toss in the diced onion and cook until it softens. Stir in the garlic, cumin, chili powder, and oregano, letting the spices become fragrant (around 1 minute). Mix in the chicken, green chilies, salt, and pepper, cooking everything together for 5 minutes.
04 -
Heat up the tortillas gently. Scoop about 1/2 cup of chicken mixture into the middle of each tortilla. Sprinkle 3 tablespoons of cheese on top. Fold in the edges over the filling, roll tightly, and place it seam side down.
05 -
Holding the chimichanga with tongs, lower it into the hot oil seam-side down. Fry for 1 to 2 minutes on each side until golden brown, then let them drain on a paper towel-lined plate.
06 -
Arrange the rolled-up chimichangas on the prepared baking sheet. Spray the tops lightly with nonstick spray and bake for 20 to 30 minutes, or until they're crispy and golden.
07 -
While still warm, pair them with your favorite toppings like salsa, guacamole, sour cream, pico de gallo, and lettuce.
# Helpful Notes:
01 -
To keep the chimichangas from unfolding, hold them securely with tongs during frying.