Chicken Chimichangas Monterey Jack (Print Version)
# Ingredients:
→ Chicken Filling
01 -
2 tablespoons vegetable oil
02 -
1/2 cup diced white onion
03 -
2 teaspoons minced garlic
04 -
1/2 tablespoon chili powder
05 -
1/4 teaspoon dried oregano
06 -
1/2 teaspoon ground cumin
07 -
4 cups cooked, shredded chicken
08 -
1 teaspoon salt
09 -
1/2 teaspoon ground black pepper
10 -
115 grams (1 can, 4 ounces) diced green chilies
→ Assembly
11 -
8 burrito-size flour tortillas, warmed
12 -
2 cups shredded Monterey Jack cheese
→ Cooking
13 -
480 to 960 milliliters vegetable oil, for frying
14 -
Nonstick cooking spray, for baking
→ Toppings
15 -
Salsa
16 -
Sour cream
17 -
Guacamole
18 -
Pico de gallo
19 -
Shredded lettuce
# Instructions:
01 -
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sauté diced onion until slightly softened. Add minced garlic, chili powder, dried oregano, and cumin; cook until aromatic, about 1 minute. Stir in shredded chicken, salt, and black pepper. Mix in diced green chilies and cook for an additional 5 minutes, until heated through. Set filling aside.
02 -
Gently warm tortillas in the microwave until pliable.
03 -
Spoon approximately 120 grams (1/2 cup) of chicken filling into the center of each tortilla. Top with roughly 25 grams (3 tablespoons) shredded Monterey Jack cheese. Fold in the sides, then roll the tortilla tightly with the seam side down. Repeat with remaining tortillas.
04 -
Pour vegetable oil into a large heavy-bottomed skillet to a depth of 5 centimeters. Heat oil slowly over low heat to 190°C. Using tongs, carefully lower chimichangas seam side down into oil. Hold with tongs if necessary to prevent opening. Fry until golden brown on both sides, 1 to 2 minutes per side. Remove and transfer to a paper towel-lined plate to drain excess oil.
05 -
Preheat oven to 190°C. Lightly grease a large baking sheet with nonstick spray. Arrange assembled chimichangas seam side down on the sheet, spray tops with additional nonstick spray, and bake 20 to 30 minutes or until golden brown.
06 -
Serve warm and accompany with salsa, sour cream, guacamole, pico de gallo, and shredded lettuce as desired.
# Notes:
01 -
Keep chimichangas seam side down during cooking to prevent opening.
02 -
A rotisserie chicken offers both convenience and consistent flavor for the filling.