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Chicken Chimichangas
5 from 24 votes

Chicken Chimichangas

Chicken Chimichangas are flour tortillas filled with a seasoned shredded chicken mixture combined with sautéed onions, garlic, chili powder, and spices, along with diced green chilies and shredded Monterey Jack cheese. The filled tortillas are folded and either fried in hot vegetable oil until crispy or baked until golden. The result is a crisp exterior encasing a warm, flavorful, cheesy chicken filling. These are typically served with toppings like sour cream, guacamole, salsa, and pico de gallo.

Servings: 8
Course: Main Course, Lunch, Dinner, Others
Cuisine: American, Mexican

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
  • sour cream
  • guacamole
  • Pico de Gallo
  • lettuce
  • salsa

Instructions

Fried Version
    Cup of Yum
  1. 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
  1. Preheat oven to 375 degrees F. Grease a large baking sheet with nonstick spray. Set aside.
Chicken Filling
  1. 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.
  2. 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
  1. 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
  1. 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.
  2. Serve chimichangas warm with your favorite toppings. Enjoy!