Description
Delicious Chicken Chimichangas—crispy tortillas stuffed with seasoned chicken and cheese. A flavorful main dish perfect with guacamole, salsa, or sour cream.
Ingredients
Scale
- 2 cups shredded cooked chicken: This is the main protein source, providing flavor and substance.
- 1 cup salsa: Choose from mild, medium, or hot depending on your preference. This adds moisture and zest to the filling.
- 1 cup shredded cheddar cheese: Adds richness and a sharp flavor.
- 1 cup shredded Monterey Jack cheese: Provides creaminess and helps bind the filling together.
- 1 small onion, finely chopped: Adds a sweet, aromatic undertone to the mixture.
- 1 tsp ground cumin: Offers warmth and depth of flavor.
- 1 tsp chili powder: Introduces a mild spiciness that is quintessential in Mexican cuisine.
- ½ tsp garlic powder: Enhances the overall flavor with its savory qualities.
- ½ tsp paprika: Adds color and a subtle sweetness.
- Salt & pepper to taste: Essential for seasoning and balancing the flavors.
- 8 large flour tortillas: These will be the wrapping for your chimichangas, providing a soft foundation.
- 1 cup vegetable oil: For frying, this creates that sought-after crispy exterior.
- Toothpicks: These are used to secure the chimichangas while frying.
Instructions
- Prepare the Chicken Filling: In a large mixing bowl, combine 2 cups shredded cooked chicken, 1 cup salsa, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 1 small finely chopped onion, 1 tsp ground cumin, 1 tsp chili powder, ½ tsp garlic powder, and ½ tsp paprika. Mix thoroughly until all ingredients are well incorporated. Taste your mixture and adjust the salt and pepper as needed.
- Assemble the Chimichangas: Take one of the 8 large flour tortillas and lay it flat on a clean surface. Spoon approximately ½ cup of the chicken filling into the center of the tortilla. Fold the sides of the tortilla over the filling, then roll it tightly from the bottom to the top to create a burrito shape. Use toothpicks to secure the ends, preventing the fillings from spilling out during frying.
- Fry the Chimichangas: In a deep skillet, heat 1 cup of vegetable oil over medium-high heat until it reaches a temperature of 350°F (175°C). Carefully place a few chimichangas into the oil at a time, ensuring not to overcrowd the pan. Fry each chimichanga for about 2-3 minutes on each side or until they are golden brown. Once done, remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Serve and Garnish: Once the chimichangas have cooled slightly, carefully remove the toothpicks. Serve them warm on a platter and top with your favorite garnishes such as sour cream, guacamole, diced tomatoes, shredded lettuce, salsa, or chopped cilantro.