Description
Indulge in the crispy goodness of Chicken Chimichangas, a delightful fusion of flavor and texture that brings the essence of Mexican cuisine to your dinner table. These golden-brown bundles are filled with tender, shredded chicken and gooey Monterey Jack cheese, making them a perfect choice for any occasion—from family dinners to festive gatherings. With the option to bake for a healthier twist or fry for an extra crunch, you can enjoy these scrumptious chimichangas just the way you like them. Serve them with fresh salsa, creamy guacamole, and zesty pico de gallo for an unforgettable experience that will impress everyone.
Ingredients
- 4 cups cooked, shredded chicken
- 1/2 cup diced white onion
- 2 teaspoons minced garlic
- 2 cups shredded Monterey Jack cheese
- 8 burrito-size flour tortillas
- 1/2 Tablespoon chili powder
- 1/4 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (4 ounces) diced green chilies
Instructions
- In a large skillet over medium heat, heat vegetable oil and sauté diced onion and garlic until translucent.
- Add chili powder, oregano, cumin, salt, pepper, and green chilies; mix well before adding shredded chicken. Heat through.
- Lay each warmed tortilla flat and fill with chicken mixture and cheese. Fold sides in and roll tightly.
- For baking: Preheat oven to 375°F (190°C), place chimichangas seam-side down on a baking sheet brushed with oil, and bake for 20–25 minutes until golden brown.
- For frying: Heat vegetable oil in a skillet over medium-high heat; fry chimichangas seam-side down until golden brown on all sides (3–4 minutes per side). Drain on paper towels.
- Serve hot with salsa, guacamole, sour cream, pico de gallo, or lettuce.
Nutrition
- Serving Size: 1 chimichanga (approx. 120g)
- Calories: 360
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Warm tortillas make rolling easier without breaking. Customize fillings with beans or veggies for added nutrition. Let cooked chimichangas rest briefly for better texture before serving.