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
→ Base
10 -
8 burrito-size flour tortillas, warmed
11 -
2 cups shredded Monterey Jack cheese
→ Toppings
12 -
salsa
13 -
sour cream
14 -
guacamole
15 -
pico de gallo
16 -
lettuce
→ Frying/Baking
17 -
1 to 2 cups vegetable oil, divided
# Instructions:
01 -
In a large, cast iron or heavy-bottom skillet, pour in enough vegetable oil to fill it 2 inches full. Heat oil over low heat until it reaches 375°F.
02 -
Preheat oven to 375°F. Grease a large baking sheet with nonstick spray.
03 -
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add diced onion and cook until softened. Stir in garlic, chili powder, oregano, and cumin, cooking until fragrant (about 1 minute). Add shredded chicken, salt, pepper, and green chilies, cooking for 5 minutes until thoroughly heated.
04 -
Warm the tortillas. Add 1/2 cup of chicken mixture to the center of each tortilla, top with 3 tablespoons of shredded cheese, and fold the sides over the mixture. Fold the bottom over the sides and roll up tightly. Place seam side down.
05 -
Using tongs, lower one chimichanga at a time into the hot oil, seam side down. Hold chimichanga with tongs to prevent opening. Fry until golden brown on both sides (1 to 2 minutes). Transfer to a plate lined with paper towels.
06 -
Place assembled chimichangas onto a greased baking sheet. Spray tops with nonstick spray. Bake for 20 to 30 minutes until golden brown.
07 -
Serve warm with salsa, sour cream, guacamole, pico de gallo, and lettuce.
# Notes:
01 -
For best results, hold the chimichangas with tongs when frying to prevent them from opening.