30-Minute Chicken Chimichangas: Irresistible Golden Crunch
A crispy fried burrito filled with seasoned shredded chicken and cheese.
Ingredients
- 1 to 2 cups vegetable oil divided
- ½ cup diced white onion
- 2 teaspoons minced garlic
- ½ Tablespoon chili powder
- ¼ teaspoon oregano
- ½ teaspoon ground cumin
- 4 cups cooked shredded chicken (a rotisserie chicken works perfect for this)
- 1 teaspoon salt
- ½ 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 ¼ 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.