Description
A crispy fried burrito filled with seasoned shredded chicken and cheese.
Ingredients
Scale
- 1 to 2 cups vegetable oil, divided
- 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
- salsa, sour cream, guacamole, pico, lettuce, etc. for toppings
Instructions
- Heat 1 Tablespoon oil in a skillet over medium heat.
- Add onion and cook until soft, about 3 minutes.
- Stir in garlic, chili powder, oregano, and cumin. Cook for 30 seconds.
- Add shredded chicken, salt, pepper, and green chilies. Cook for 3 minutes. Remove from heat.
- Place 1/4 cup chicken mixture in the center of each tortilla.
- Sprinkle with cheese.
- Fold sides of tortilla over filling, then roll up tightly.
- Heat remaining oil in a large skillet over medium-high heat.
- Fry chimichangas seam side down until golden brown, about 2 minutes per side.
- Drain on paper towels.
- Serve with desired toppings.
Notes
- Use leftover rotisserie chicken for convenience.
- Adjust spice level to taste.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken chimichangas, fried burritos, Mexican food