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These chicken chimichangas have become a go to comfort food in my kitchen offering crispy handheld bites stuffed with saucy chicken and melty Monterey Jack cheese for family game nights or casual gatherings. You can bake them for a lighter crunch or fry for that unforgettable golden shell.
I stumbled onto chimichangas when looking for a quick weeknight crowd pleaser and now everyone requests them for our Friday movie nights. Even picky eaters devour these with smiles.
Ingredients
- Vegetable oil: adds that essential crispiness when frying for baked versions just brush or spray lightly on top for color
- White onion: brings sweet savory undertones look for firm onions with shiny skin
- Minced garlic: deepens flavor fresh cloves are best but jarred will work in a pinch
- Chili powder: gives warmth and color try a medium blend for balanced spice
- Oregano: subtle herbal note use dried Mexican oregano if you find it
- Ground cumin: brings an earthy aroma and rounds out the spice profile
- Cooked shredded chicken: offers satisfying protein and absorbs all the seasonings rotisserie is a quick shortcut
- Salt: enhances everything use kosher or sea salt for best flavor
- Black pepper: adds gentle heat freshly cracked is most aromatic
- Canned diced green chilies: pack a punch choose mild or hot based on preference
- Flour tortillas: pliable and sturdy for wrapping go with burrito size for stuffing
- Shredded Monterey Jack cheese: melts beautifully creamy with mild tang hand shred your cheese for best melt
Step by Step Instructions
- Make the Filling:
- Sauté the aromatics in a large skillet over medium high heat with vegetable oil until the onions just start to turn translucent and sweet about 3 to 5 minutes. Stir in garlic chili powder oregano and cumin then cook until the spices are fragrant and toasty about 1 minute more. Add shredded chicken salt pepper and green chilies. Mix everything well so the chicken is evenly coated and heat thoroughly for about 5 minutes until it smells irresistible.
- Warm the Tortillas:
- Wrap tortillas in a damp paper towel and microwave for thirty seconds so they become soft and flexible making them easier to roll without tearing.
- Assemble Chimichangas:
- Lay a warm tortilla flat. Place about half a cup of chicken filling in the center then sprinkle generously with Monterey Jack cheese. Fold both sides over the filling tuck in the bottom and roll tightly so the seam holds everything in. Repeat with the rest of your tortillas and filling.
- Fry the Chimichangas:
- Pour vegetable oil into a heavy bottomed skillet until it is about two inches deep. Heat slowly over low until you reach around 375 F use a thermometer if you have one. Using tongs gently lower each chimichanga seam side down into the hot oil. Hold them for a few seconds in the oil to prevent unrolling then fry for one to two minutes per side until crisp and golden brown. Drain on paper towels.
- Bake the Chimichangas:
- Preheat the oven to 375 F and grease a baking sheet. Arrange your rolled chimichangas seam side down spray or brush the tops with oil. Bake for twenty to thirty minutes flipping halfway for even browning until tortillas are deeply golden.
- Serve:
- Serve chimichangas piping hot topped with salsa sour cream guacamole or fresh pico and crisp shredded lettuce if you like.
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I always look forward to loading each bite with extra guacamole that creamy finish is hard to beat. My kids love helping with the rolling step making it a fun kitchen memory every time.
Storage Tips
Cool completely before storing. Refrigerate leftovers tightly wrapped or in a container for up to three days. To reheat baked chimichangas pop them in the oven at 350 F until warmed through and re crisped. Fried chimichangas reheat best in a toaster oven or air fryer for that renewed crunch.
Ingredient Substitutions
You can use cooked shredded turkey or pulled pork in place of chicken for a fun twist. If you cannot find Monterey Jack try mozzarella for meltiness or pepper jack for extra zing. Swap green chilies for fresh diced jalapeños if you like spicier food.
Serving Suggestions
Chimichangas pair beautifully with a side of Spanish rice or simple black beans. Set up a toppings bar so everyone can add their favorite salsas creamy sauces and crisp lettuce. I love to finish mine with a squeeze of lime for a bright flavor lift.
A Cultural Bite
Chimichangas represent the playful and adaptable spirit of home cooked Tex Mex food. While their origins are a bit debated the combination of fried or baked stuffed tortillas celebrates both Mexican flavors and the natural creativity of turning leftovers into something special for the table.
Frequently Asked Questions
- → Can I use rotisserie chicken for the filling?
Yes, rotisserie chicken works exceptionally well and saves time. Just shred before adding it with the spices and chilies.
- → Is it better to bake or fry chimichangas?
Baking gives a crisp, lighter texture, while frying yields extra crunch and golden color. Both options are flavorful.
- → What type of tortillas should I use?
Burrito-size flour tortillas are recommended for easy folding and to hold the chicken and cheese filling securely.
- → How do I keep chimichangas from opening while frying?
Roll tightly and place seam side down in the oil. Hold gently with tongs until set to prevent unrolling during cooking.
- → What toppings go well with chimichangas?
Popular choices include salsa, sour cream, guacamole, shredded lettuce, and fresh pico de gallo for added flavor and texture.