Description
These Chicken Chimichangas are crispy, golden burritos filled with seasoned shredded chicken, cheese, and green chilies. Serve with your favorite toppings like salsa, sour cream, and guacamole for a restaurant-style experience at home.
Ingredients
- 1–2 cups vegetable oil, divided
- ½ cup diced white onion
- 2 tsp minced garlic
- ½ tbsp chili powder
- ¼ tsp oregano
- ½ tsp ground cumin
- 4 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 tsp salt
- ½ tsp pepper
- 1 can (4 oz) diced green chilies
- 8 burrito-size flour tortillas, warmed
- 2 cups shredded Monterey Jack cheese
- Toppings: salsa, sour cream, guacamole, pico, lettuce, etc.
Instructions
- In a large skillet, heat 1 tbsp oil over medium heat. Sauté onion and garlic until translucent.
- Add chili powder, oregano, cumin, salt, and pepper. Stir to combine.
- Add shredded chicken and diced green chilies, mixing until well coated and heated through.
- Place a tortilla on a flat surface and fill with chicken mixture and ¼ cup cheese. Fold sides and roll tightly into a chimichanga.
- In a deep skillet or pot, heat remaining oil over medium-high heat. Carefully fry chimichangas, seam side down, for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
- Serve hot with desired toppings: salsa, sour cream, guacamole, pico de gallo, and shredded lettuce.
Notes
- For a lighter version, brush chimichangas with oil and bake at 400°F for 15–20 minutes instead of frying.
- Cheese and toppings can be customized to your liking.
- Leftovers can be stored in the fridge and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Fried / Skillet
- Cuisine: Mexican-Inspired