Chicken Chimichangas with Cheese (Print Version)
# Ingredients:
→ Chicken Filling
01 -
1/2 cup diced white onion
02 -
2 teaspoons minced garlic
03 -
1/2 tablespoon chili powder
04 -
1/4 teaspoon oregano
05 -
1/2 teaspoon ground cumin
06 -
4 cups cooked, shredded chicken
07 -
1 teaspoon salt
08 -
1/2 teaspoon pepper
09 -
1 can (4 ounces) diced green chilies
10 -
2 cups shredded Monterey Jack cheese
→ Tortillas
11 -
8 burrito-size flour tortillas, warmed
→ Toppings
12 -
Salsa
13 -
Sour cream
14 -
Guacamole
15 -
Pico de gallo
16 -
Lettuce
→ Frying
17 -
1 to 2 cups vegetable oil, divided
# Instructions:
01 -
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add diced onion and cook until slightly softened. Add garlic, chili powder, oregano, and cumin, then cook for about 1 minute until fragrant. Add shredded chicken, salt, pepper, and green chilies. Cook mixture for another 5 minutes until thoroughly heated. Set aside.
02 -
Warm tortillas in the microwave. Place about 1/2 cup of chicken filling into the center of each tortilla. Top with 3 tablespoons of shredded Monterey Jack cheese. Fold sides over the filling, then fold bottom over the sides and roll up. Place folded tortillas seam side down on a plate.
03 -
Heat enough vegetable oil in a large skillet to fill it 2 inches deep. Heat oil over low heat until it reaches 375°F. Using tongs, lower chimichangas one at a time seam side down into the hot oil. Hold with tongs briefly to prevent opening. Fry until golden brown on both sides, about 1 to 2 minutes. Transfer to a paper towel-lined plate to drain excess oil.
04 -
Preheat oven to 375°F. Lightly grease a baking sheet with non-stick spray. Place prepared chimichangas seam side down onto the sheet. Spray tops with non-stick spray and bake for 20 to 30 minutes until golden brown.
05 -
Serve warm chimichangas with your choice of toppings such as salsa, sour cream, guacamole, pico de gallo, and lettuce. Enjoy!