Chicken Chimichangas
User Reviews
5
Chicken Chimichangas
Description
This recipe for Chicken Chimichangas begins by cooking diced onions and garlic with chili powder, oregano, and cumin until fragrant. Shredded cooked chicken is added and combined with diced green chilies, seasoned with salt and pepper, and heated through. These elements create a zesty and smoky filling with layers of savory flavor.
Flour tortillas are warmed to make them pliable, then filled with the chicken mixture and shredded Monterey Jack cheese. The tortillas are folded carefully to encase the filling completely, then cooked using one of two methods: deep-frying in hot vegetable oil to achieve a crunchy, golden crust or baking on a greased sheet for a lighter crispness.
The finished chimichangas have a pleasing contrast with a crunchy shell and a moist, seasoned filling with melted cheese. They are commonly accompanied by a range of toppings such as sour cream, guacamole, salsa, lettuce, and pico de gallo, which add freshness, creaminess, and acidity to balance the richness. This dish is hearty and flavorful, suitable as a main course or party appetizer.
Ingredients
- 1 to 2 cups vegetable oil divided
Chicken Filling
- 1/2 cup onion white, diced
- 2 teaspoons garlic minced
- 1/2 Tablespoon chili powder
- 1/4 teaspoon oregano
- 1/2 teaspoon cumin ground
- 4 cups chicken a rotisserie chicken works perfect for this, cooked, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (4 ounces) green chilies diced
- 8 (burrito-size) flour tortilla warmed
- 2 cups Monterey jack cheese shredded
Toppings
- salsa
- sour cream
- guacamole
- Pico de Gallo
- lettuce
Instructions
Fried Version
- In a large, cast iron OR heavy-bottom skillet, pour in enough vegetable oil to fill it 2 inches full of oil. Heat oil over low heat. (This will be the oil you fry the chimichangas in. The oil needs to slowly reach about 375 degrees F.)
Baked Version
- Preheat oven to 375 degrees F. Grease a large baking sheet with nonstick spray. Set aside.
Chicken Filling
- In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and cook until slightly softened. Add in garlic, chili powder, oregano and cumin. Stir and cook until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.
- Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 3 tablespoons of the shredded Monterey jack cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.
Fried Version
- Using tongs, lower one chimichanga at a time, into the hot oil, seam side down. (*It is helpful to hold them with the tongs while they are in the oil to prevent them from opening.*) Carefully fry chimichanga until golden brown on both sides; about 1 to 2 minutes. Transfer the fried chimichangas onto a paper towel lined plate to soak up grease.
Baked Version
- Place the wrapped chimichangas onto a lightly greased baking sheet. Spray the tops with non-stick spray. Bake in preheated oven for 20 to 30 minutes, or until golden brown.
- Serve chimichangas warm with your favorite toppings. Enjoy!
User Reviews
Overall Rating
5
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