Chicken Chimichangas

Chicken Chimichangas

from theblogette.com
31 min
5 servings

Chicken chimichangas are crispy, deep-fried burritos packed with shredded chicken and cheese all wrapped in a flour tortilla.

Ingredients

  • 1 to 2 cups vegetable oil Enough to fill an inch in your skillet.
  • 2 Tablespoons salted butter
  • 1 small sweet onion (about 1 cup, diced)
  • ½ Tablespoon minced roasted garlic
  • ½ Tablespoon chili powder
  • ½ teaspoon Mexican 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)
  • 5 burrito-size flour tortillas
  • 2 cups shredded Mexican blend cheese
  • sour cream
  • guacamole
  • taco sauce or hot sauce
  • pico de gallo
  • cilantro
  • sliced cherry tomatoes

Directions

  1. 1

    Prepare the oil. In a large heavy-bottom skillet, pour in enough vegetable oil to fill it 1 inch full of oil. Heat the oil over low heat. (This will be the oil you fry the chimichangas in. The oil needs to slowly reach about 375°F.)

  2. 2

    Line a baking pan. Line a baking tray with paper towels or a drip tray and top it with a wire cooling rack.

  3. 3

    Make the filling. In a separate large skillet, heat 2 tablespoons of butter over medium-high heat. Add the diced onion and cook until slightly softened. Add in garlic, chili powder, Mexican oregano, and cumin. Stir and cook until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook the mixture for another 5 minutes, or until thoroughly heated. Set aside.

  4. 4

    Fold your chimichangas. Warm the tortillas in the microwave according to package instructions. Fill the center of each tortilla with about 1/2 cup of the chicken mixture. Top with 3 tablespoons of the shredded cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.

  5. 5

    Fry and serve. Slowly lower the chimichangas, one at a time, into the heated oil with the seam down. Cook for about 2 minutes on each side. Long enough for them to become golden brown. Remove from the oil and place the chimichangas on a wire cooling rack with a paper towel or drip tray under them. This will prevent them from becoming soggy, sitting in their own oil. Let them sit for 5 minutes to cool slightly. Top with sour cream, guacamole, pico de gallo, cilantro, or sliced cherry tomatoes before serving warm.