Description
Chicken Chimichangas are crispy, golden-fried or baked tortillas stuffed with a flavorful mixture of shredded chicken, sautéed onions, garlic, spices, diced green chilies, and melted Monterey Jack cheese. Perfectly seasoned and versatile, you can choose to fry them for an authentically crispy texture or bake them for a lighter option. Served with classic Mexican toppings like salsa, sour cream, guacamole, pico de gallo, and lettuce, these chimichangas make a satisfying meal for any occasion.
Ingredients
Chicken Filling
- 1/2 cup diced white onion
- 2 teaspoons minced garlic
- 1/2 Tablespoon chili powder
- 1/4 teaspoon oregano
- 1/2 teaspoon ground cumin
- 4 cups cooked, shredded chicken (rotisserie chicken works perfect)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (4 ounces) diced green chilies
Main Ingredients
- 8 (burrito-size) flour tortillas, warmed
- 2 cups shredded Monterey Jack cheese
Cooking Oil
- 1 to 2 cups vegetable oil, divided (for frying and sautéing)
Toppings (optional)
- Salsa
- Sour cream
- Guacamole
- Pico de gallo
- Lettuce
Instructions
- Prepare the Chicken Filling: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook until slightly softened. Stir in the minced garlic, chili powder, oregano, and ground cumin, cooking until fragrant, about 1 minute. Add the cooked shredded chicken, season with salt and pepper, then stir in the diced green chilies. Continue cooking while stirring for another 5 minutes until the mixture is heated through, then set aside.
- Warm the Tortillas: Heat the burrito-size flour tortillas in the microwave until warm and pliable, which makes them easier to roll without tearing.
- Assemble the Chimichangas: Place about 1/2 cup of the chicken filling in the center of each warmed tortilla. Top with 3 tablespoons of shredded Monterey Jack cheese. Fold the sides of the tortilla over the filling, then fold the bottom up over the sides, rolling tightly to enclose the filling completely. Place each chimichanga seam-side down on a large plate or platter and repeat with remaining tortillas.
- Frying Option – Heat Oil: In a large cast iron or heavy-bottom skillet, pour vegetable oil to a depth of about 2 inches. Heat the oil over low heat to gradually reach about 375°F, which is the ideal frying temperature.
- Fry the Chimichangas: Using tongs, carefully lower each chimichanga seam side down into the hot oil. Hold them gently with the tongs while frying to prevent them from opening. Fry each side until golden brown, about 1 to 2 minutes per side. Remove and drain on paper towels to absorb excess oil.
- Baking Option – Preheat Oven: Preheat your oven to 375°F and grease a large baking sheet with nonstick spray.
- Bake the Chimichangas: Place the chimichangas seam-side down on the greased baking sheet. Lightly spray the tops with nonstick cooking spray to encourage browning. Bake for 20 to 30 minutes or until the chimichangas are golden brown.
- Serve: Serve the chimichangas warm with your choice of toppings such as salsa, sour cream, guacamole, pico de gallo, and shredded lettuce. Enjoy your flavorful and satisfying meal!
Notes
- The recipe offers two cooking methods: frying for a crispy texture and baking for a lighter version.
- Using rotisserie chicken saves time and adds great flavor.
- Warm tortillas before assembling to prevent cracking during rolling.
- When frying, carefully hold chimichangas with tongs to prevent them from unrolling.
- Nonstick spray on baked chimichangas helps achieve a golden, crisp crust.
- Customize toppings to taste for added freshness and flavor contrast.
