Description
Crispy, golden chimichangas filled with spiced shredded chicken, melted Monterey Jack, and green chiles—fried or baked for a Tex-Mex feast with minimal fuss.
Ingredients
1–2 cups vegetable oil, divided (for frying or greasing)
½ cup diced white onion
2 teaspoons minced garlic
½ tablespoon chili powder
¼ teaspoon dried oregano
½ teaspoon ground cumin
4 cups cooked, shredded chicken (rotisserie works well)
1 teaspoon salt
½ teaspoon black pepper
1 can (4 oz) diced green chilies, drained
8 burrito-size flour tortillas, warmed
2 cups shredded Monterey Jack cheese
Optional toppings: salsa, sour cream, guacamole, pico de gallo, shredded lettuce
Instructions
- Prepare cooking vessel: For frying, pour 1–2 cups oil into a heavy skillet to a 2″ depth and heat to 375 °F; for baking, preheat oven to 375 °F and grease a baking sheet.
- Sauté aromatics: In a separate skillet, heat 2 Tbsp oil over medium-high, cook onion 3 min until soft, then add garlic, chili powder, oregano, and cumin; cook 1 min until fragrant.
- Build filling: Stir in shredded chicken, salt, pepper, and green chiles; cook 5 min until heated through, then remove from heat.
- Warm tortillas: Microwave or dry-skillet each tortilla until pliable.
- Assemble chimichangas: Place ~½ cup filling in center of each tortilla, top with 3 Tbsp cheese, fold sides in, then roll tightly seam-side down.
- Cook – fried: Carefully lower seam-side down into hot oil; fry 1–2 min per side until golden. Drain on paper towels.
- Cook – baked: Arrange seam-side down on sheet pan, spray tops lightly with oil, bake 20–30 min, turning once halfway, until crisp and golden.
- Air-fryer option: Spray chimichangas lightly, air-fry at 375 °F for 8–10 min, turning halfway.
- Rest & serve: Let rest 2–3 min, then top with desired salsa, sour cream, guacamole, pico, or lettuce.
Notes
Sealing Tip: Tuck seams tightly and hold with tongs for 10 sec when frying to prevent unrolling.
Make-Ahead: Assemble and refrigerate (covered) up to 8 hrs; add 2–3 min to cook time if chilled.
Storage: Refrigerate leftovers in an airtight container up to 3 days; reheat in 350 °F oven for 10–12 min or in air fryer 5–7 min.
Black Bean & Corn: Stir in 1 cup drained black beans and ½ cup frozen corn to the filling for extra heartiness.
Spicy Jalapeño: Add ½ cup diced pickled jalapeños or 1 tsp cayenne to the filling for heat.
Cheese Trio: Use a mix of Monterey Jack, sharp cheddar, and queso fresco.
Whole Wheat: Swap in whole wheat or spinach tortillas for added nutrition.
Chicken & Rice: Mix 1 cup cooked rice into the filling for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (fried) or 20–30 minutes (baked)
- Category: Main Course
- Method: Fry or Bake
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg