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Classic Chicken Chimichangas
Traditional dish · Mexican-American
Deep-fried flour tortillas filled with seasoned shredded chicken and cheese, traditionally served with toppings like salsa, guacamole, and sour cream.
Ingredients
- Boneless, skinless chicken breasts2 large
- Large flour tortillas4
- Shredded Monterey Jack cheese2 cups
- Vegetable oil for frying4 cups
- Onion, chopped1/2 cup
- Garlic, minced2 cloves
- Cumin1 tsp
- Chili powder1 tsp
- Chicken broth1/2 cup
- Saltto taste
- Black pepperto taste
- Optional toppings (salsa, sour cream, guacamole, shredded lettuce)as needed
Steps
- 1
Boil or bake chicken breasts until cooked through. Shred the chicken.
- 2
In a skillet, sauté onion and garlic until softened. Add shredded chicken, cumin, chili powder, chicken broth, salt, and pepper. Cook until heated through and liquid has mostly evaporated.
- 3
Warm the flour tortillas slightly to make them pliable.
- 4
Spoon the chicken mixture and shredded cheese onto the center of each tortilla. Fold in the sides and roll up tightly to form a burrito shape.
- 5
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- 6
Carefully place chimichangas, seam-side down, into the hot oil. Fry for 3-5 minutes per side, until golden brown and crispy.
- 7
Remove chimichangas from oil and drain on paper towels.
- 8
Serve immediately with your favorite toppings.
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