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Chicken Chimichangas Recipe

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Chicken Chimichangas are a crispy, delicious Mexican-inspired dish filled with savory shredded chicken, melted Monterey Jack cheese, and flavorful spices. They can be fried for extra crunch or baked for a lighter alternative, and served with your favorite toppings like salsa, sour cream, or guacamole.

  • Total Time: 35-45 minutes
  • Yield: 8 servings

Ingredients

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 (rotisserie chicken works great!)

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

Salsa, sour cream, guacamole, pico de gallo, lettuce, or any of your favorite toppings

1 to 2 cups vegetable oil (for frying) or non-stick spray (for baking)

Instructions

  1. For the fried version, pour enough vegetable oil into a large skillet to fill it about 2 inches full. Heat the oil over low heat until it reaches 375°F.
  2. For the baked version, preheat your oven to 375°F. Grease a large baking sheet with non-stick spray and set it aside.
  3. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add diced onion and cook until slightly softened.
  4. Add garlic, chili powder, oregano, and cumin, and cook for about 1 minute, or until fragrant.
  5. Stir in the shredded chicken, season with salt and pepper, and add the green chilies. Continue stirring for 5 more minutes, or until everything is thoroughly heated. Set aside.
  6. Warm the tortillas in the microwave. On each tortilla, place about 1/2 cup of the chicken mixture in the center and top with 3 tablespoons of shredded Monterey Jack cheese.
  7. Fold the sides of the tortilla over the filling, then fold the bottom over the sides, and roll it up tightly. Place the rolled chimichangas seam side down on a large plate or platter and repeat with the remaining tortillas.
  8. For the fried version, carefully lower each chimichanga one at a time into the hot oil, seam side down. Hold them gently with tongs to prevent them from unrolling. Fry for 1-2 minutes on each side until golden brown, then transfer to a paper towel-lined plate to drain excess oil.
  9. For the baked version, place the wrapped chimichangas on the greased baking sheet. Lightly spray the tops with non-stick spray. Bake for 20-30 minutes, or until golden brown and crispy.
  10. Serve the chimichangas warm with your favorite toppings and enjoy!

Notes

  • Vegetarian version: Replace chicken with black beans or seasoned vegetables.
  • For extra spice, add diced jalapeños or cayenne pepper to the filling.
  • Substitute Monterey Jack with cheddar or a cheese blend if desired.
  • Try different sauces like hot sauce or cilantro-lime dressing for more flavor.
  • Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or skillet for extra crispiness.
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20-30 minutes
  • Category: Mexican
  • Method: Frying, Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 chimichanga
  • Calories: 350
  • Sugar: 2g
  • Sodium: 550mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 50mg

Find it online: https://omgmakethis.com/chicken-chimichangas-recipe/