CHICKEN CHIMICHANGAS: CRISPY, CHEESY, AND SO GOOD YOU WON’T WANT TO SHARE!

Okay, so picture this: you’re starving, right? You want something soooo satisfying but quick. Enter: Chicken Chimichangas. Seriously, these little pockets of joy are like a hug for your belly. And they’re so easy to whip up! You can fry ‘em or bake ‘em, and either way, you’re in for a treat! 😍

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, if we were grocery shopping together, I’d be throwing stuff in the cart like a madwoman. You’re gonna need:

– 1 to 2 cups vegetable oil (for frying, duh)
– 1/2 cup diced white onion (adds that sweet crunch)
– 2 teaspoons minced garlic (because garlic makes everything better)
– 1/2 tablespoon chili powder (hello flavor!)
– 1/4 teaspoon oregano (a little Italian twist)
– 1/2 teaspoon ground cumin (trust me, it’s essential)
– 4 cups cooked, shredded chicken (cough – rotisserie chicken – cough)
– 1 teaspoon salt (season it, baby!)
– 1/2 teaspoon pepper (a dash more never hurt)
– 1 can (4 ounces) diced green chilies (adds some kick)
– 8 burrito-sized flour tortillas (the bigger, the better)
– 2 cups shredded Monterey Jack cheese (yes, please)
– Any toppings you want: salsa, sour cream, guacamole, pico, lettuce, the works!

So Here’s Why I Make This Constantly

Okayyy, real talk. The first time I made these, I was having a major case of the “I-don’t-know-what-to-cook” blues. Like, what’s in the fridge? I opened it and found a rotisserie chicken sitting there, all sad and lonely. So I decided, why not stuff it into some tortillas and fry ‘em up? I mean, who doesn’t love crispy, cheesy things? The first bite was an explosion of flavor, and I was like, “OH MY GOD, I need to make these all the time!” Since then, these chimichangas have been my go-to for impressing friends or feeding my midnight cravings (because, let’s be real, I’m a late-night snack monster).

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Alright, if there’s one thing I learned the hard way (like, burnt my fingers kind of way), it’s this: make sure your oil is hot enough before frying. Like, you want that bad boy to be around 375°F. You can test it by dropping a small piece of tortilla in there. If it sizzles and bubbles, you’re good to go! If not, just wait a bit. Trust me, you don’t want soggy chimichangas—gross!

Don’t Mess This Up (My Top Tips)

– Don’t overfill the tortillas! Like, you want enough filling but if you stuff them too much, they’ll explode in the oil (and you’ll end up with a mess).
– Use tongs when frying! It helps keep the chimichangas closed while they’re sizzling. Plus, it saves your fingers from hot oil splashes!
– Check for golden brown! Seriously, no one wants a sad, pale chimichanga. They need to be crispy and golden. I usually start checking at 18 minutes if I’m baking… but don’t walk away, ya know?

How to Keep Them From Disappearing (Or, How to Store Them)

If you happen to have leftovers (which is a miracle), just pop ‘em in an airtight container and they’ll be good in the fridge for 3-4 days. But, if you want that crispiness back, just toss ‘em in the oven for a few minutes before diving back in. Microwave = soggy, oven = happiness!

If You Liked This, You’ll Probably Like These Too

– Buffalo Chicken Wraps: Perfect for when you want that spicy kick!
– Beef Enchiladas: Because, let’s be real, you can’t have too many cheesy recipes.
– Quesadillas: Super easy and you can throw in whatever you have left in the fridge!

So, what do you think? Are you ready to join the chimichanga party? Have you tried making these before? Drop me a line—I wanna know! 🥳

Chicken Chimichangas

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Chicken Chimichangas are a delicious and satisfying dish, perfect for a cozy dinner or a festive gathering. These crispy delights are filled with tender shredded chicken and melted Monterey Jack cheese, offering a burst of flavor in every bite. Choose between frying for that golden crunch or baking for a healthier option. Serve them warm with your favorite toppings like salsa, sour cream, or guacamole for an irresistible meal that everyone will love.

Author: XXXXX
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 8
Category: Main
Method: Baking/Frying
Cuisine: Mexican

Ingredients

Scale

1 to 2 cups vegetable oil (for frying)
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
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

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Instructions

For frying: Heat oil in a large skillet over low heat until it reaches about 375°F. For baking: Preheat oven to 375°F and grease a baking sheet.
In a skillet, heat 2 tablespoons of oil over medium-high heat. Cook diced onion until softened, add garlic and spices; stir until fragrant. Mix in shredded chicken, salt, pepper, and green chilies; cook for another 5 minutes.
Warm tortillas in the microwave. Place about 1/2 cup of chicken mixture and top with 3 tablespoons cheese on each tortilla. Fold sides over filling, then roll up tightly.
For frying: Carefully lower chimichangas into hot oil seam side down; fry until golden brown (about 1-2 minutes per side). Transfer to a paper towel-lined plate.
For baking: Arrange chimichangas on the baking sheet, spray tops with non-stick spray, and bake for 20-30 minutes until golden brown.
Serve warm with toppings of your choice.