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Chicken Chimichangas are stuffed with flavorful shredded chicken and Monterey jack cheese! You can make these two ways; baked or fried. Either way, they are guaranteed to fill you and your family up.
You all know how much I love Mexican dishes. Tacos are essentially my love language, but I also like to prepare different Mexican dishes. My Chicken Chimichangas are a family favorite! They are stuffed to the maximum with tender, juicy chicken, and authentic flavor.
These chimichangas are versatile in how you decide to make them. They can either be baked or fried! Frying is the traditional way and it is incredible! 😃
If you are looking for a meal with less prep and less calories I recommend baking them. They will still be amazing! But when I am feeling a little extra indulgent, and need a fried food fix, I will heat a skillet of oil and fry each chimichanga for added flavor and texture.
When I first made these for my husband, Kale, I asked what he thought and his response was, “These are the best chimichangas I’ve ever had! Better than any restaurant.”
Wow! That’s the reaction I’m looking for with every meal. Give this recipe a shot and see if you can get the same comment from your family members.
OIL FOR FRYING THE CHIMICHANGAS
I recommend using vegetable oil in a cast iron or heavy bottomed-skillet.Only fill with about a couple inches of oil. That’s all you’ll need.
MEAT OPTIONS
Try my Cafe Rio Sweet Pork or my Shredded Beef as a substitute for the chicken.
TOPPINGS
When you’re ready to dig in top these with Pico de Gallo, guacamole, sour cream, cheese or whatever your heart desires!
ENJOY THIS RECIPE? HERE ARE A FEW MORE MEXICAN-STYLE CLASSICS!
Mexican Street Tacos – Authentic style tacos filled with steak, cilantro, and onion.
Mexican Rice – The perfect side dish to any Mexican style dish flavored with chicken broth, cumin, and salsa.
Baked Chicken Taquitos – Crispy flour tortillas wrapped around tender chicken and melty cheese.
Homemade Salsa – Incredible homemade salsa that will make you never want to buy store bought again!
Chicken Chimichangas
Chicken Chimichangas are stuffed with flavorful shredded chicken and Monterey jack cheese. You can make these two ways; baked or fried!
Servings 8
Author Holly
Ingredients
- 1 to 2 cups vegetable oil, divided
Chicken Filling
- 1/2 cup diced white onion
- 2 teaspoons minced garlic
- 1/2 Tablespoon chili powder
- 1/4 teaspoon oregano
- 1/2 teaspoon ground cumin
- 4 cups cooked, shredded chicken (a rotisserie chicken works perfect for this)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (4 ounces) diced green chilies
- 8 (burrito-size) flour tortillas, warmed
- 2 cups shredded Monterey Jack cheese
Toppings
- salsa, sour cream, guacamole, pico, lettuce, etc.
Instructions
Fried Version
In a large, cast iron OR heavy-bottom skillet, pour in enough vegetable oil to fill it 2 inches full of oil. Heat oil over low heat. (This will be the oil you fry the chimichangas in. The oil needs to slowly reach about 375 degrees F.)
Baked Version
Preheat oven to 375 degrees F. Grease a large baking sheet with nonstick spray. Set aside.
Chicken Filling
In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and cook until slightly softened. Add in garlic, chili powder, oregano and cumin. Stir and cook until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.
Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 3 tablespoons of the shredded Monterey jack cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.
Fried Version
Using tongs, lower one chimichanga at a time, into the hot oil, seam side down. (*It is helpful to hold them with the tongs while they are in the oil to prevent them from opening.*) Carefully fry chimichanga until golden brown on both sides; about 1 to 2 minutes. Transfer the fried chimichangas onto a paper towel lined plate to soak up grease.
Baked Version
Place the wrapped chimichangas onto a lightly greased baking sheet. Spray the tops with non-stick spray. Bake in preheated oven for 20 to 30 minutes, or until golden brown.
Serve chimichangas warm with your favorite toppings. Enjoy!
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