How to Make Chicken Chimichangas

Chicken chimichangas are a delicious, Tex-Mex dish featuring tortillas stuffed with a flavorful chicken filling, then fried (or baked for a lighter version) to a golden crisp. Here’s how to make this tasty, crunchy meal at home!

Instructions:

1. Prepare the Filling:

   • In a large bowl, mix together the shredded chicken, salsa, cheese, green onions, cumin, chili powder, salt, and pepper. Adjust seasoning to taste.

2. Assemble the Chimichangas:

   • Lay out a tortilla on a clean surface. Place about 1/2 cup of the chicken mixture in the center of the tortilla.
   • Fold the sides of the tortilla in towards the center, then fold the bottom up and roll tightly into a burrito shape. Repeat with the remaining tortillas and filling.

3. Fry the Chimichangas:

   • Heat about 1/2 inch of oil in a large skillet over medium heat. When the oil is hot (you can test by adding a small piece of tortilla; if it bubbles, the oil is ready), carefully place the chimichangas seam-side down into the skillet.
   • Fry for 2-3 minutes on each side, or until golden brown and crispy. Use tongs to turn them gently, being careful not to let them unravel. Once cooked, remove them and place on a paper towel-lined plate to drain excess oil.

   For a Baked Version: Preheat your oven to 400°F (200°C). Brush the chimichangas lightly with oil or melted butter, place on a baking sheet, and bake for about 20 minutes, or until golden and crispy.

4. Serve:

   • Serve the chimichangas warm with your choice of toppings like sour cream, guacamole, salsa, and fresh cilantro. Enjoy with rice, beans, or a simple salad on the side.

Ingredients:

• 2 cups cooked, shredded chicken (leftover rotisserie chicken works well)
• 1/2 cup salsa (your preferred spice level)
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1/4 cup chopped green onions
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 4 large flour tortillas
• Oil for frying (vegetable or canola oil)

Optional Toppings:

• Sour cream
• Guacamole
• Salsa or pico de gallo
• Chopped cilantro
• Shredded lettuce

Tips:

• Spice Level: Adjust the spiciness by using mild or hot salsa and adding extra chili powder or diced jalapeños if you like more heat.

• Make-Ahead: You can assemble the chimichangas and refrigerate them, then fry or bake when ready to serve.

• Cheese Options: Feel free to use different cheeses like pepper jack for extra spice or mozzarella for a milder flavor.

These crispy chicken chimichangas are perfect for a Tex-Mex night and guaranteed to please!