Description
Chicken Chimichangas are stuffed with flavorful shredded chicken and Monterey jack cheese. You can make these two ways; baked or fried!
Ingredients
1 to 2 cups vegetable oil, divided
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
1 teaspoon salt
1/2 teaspoon pepper
1 can (4 ounces) diced green chilies
8 burrito-size flour tortillas, warmed
2 cups shredded Monterey Jack cheese
Toppings
salsa, sour cream, guacamole, pico, lettuce
Instructions
1. Heat oil in skillet for frying (2 inches of oil), bringing it slowly to 375°F.
2. Preheat oven to 375°F for baked version; grease baking sheet.
3. Heat 2 tablespoons oil in skillet. Add onion and soften. Add garlic, chili powder, oregano, and cumin.
4. Add shredded chicken, salt, pepper, and green chilies. Cook 5 minutes.
5. Warm tortillas. Add 1/2 cup filling to each and 3 tablespoons cheese. Fold tightly.
6. For frying: Lower seam side down into oil. Fry until golden, 1–2 minutes.
7. For baking: Place seam side down, spray tops, and bake 20–30 minutes.
8. Serve hot with toppings.
Notes
A rotisserie chicken works perfectly for this recipe.
Choose baked or fried based on your preferred texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked or Fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg