Chicken Chimichangas
Ingredients
Instructions
- In a large mixing bowl, add 2 cups of shredded cooked chicken.
- Stir in 1 cup of shredded cheddar cheese (or Mexican blend), ½ cup of salsa, ½ teaspoon of cumin, ½ teaspoon of chili powder, ¼ teaspoon of garlic powder, and a pinch of salt and pepper.
- Mix everything thoroughly until the chicken is well coated and the cheese and seasonings are evenly distributed. Set aside.
- Take 6 large flour tortillas and warm them in the microwave for about 20–30 seconds, or in a skillet over low heat for a few seconds on each side.
- Lay one tortilla flat on a clean surface or large plate.
- Scoop about ½ cup of the chicken filling into the center of the tortilla.
- Fold the left and right sides of the tortilla inward over the filling, then roll it up from the bottom to the top to form a secure burrito-style roll.
- Place seam-side down and repeat with the remaining tortillas and filling.
- Pour 1–2 inches of vegetable or canola oil into a deep skillet or frying pan.
- Heat the oil over medium heat until it reaches about 350°F (175°C). You can test by dropping a small piece of tortilla in the oil – if it sizzles, it’s ready.
- Carefully place 2–3 chimichangas in the hot oil seam-side down (do not overcrowd the pan).
- Fry for about 2 to 3 minutes per side, or until the exterior is golden brown and crispy.
- Use tongs or a slotted spatula to gently turn them over.
- Once both sides are crispy and golden, remove the chimichangas and place them on a paper towel-lined plate to drain excess oil.
- Serve the chimichangas warm, topped with sour cream, guacamole, salsa, chopped cilantro, or any of your favorite garnishes.
- Pair with Mexican rice, refried beans, or a fresh salad for a complete meal.
