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Spicy Green Chile Chicken Chimichangas
85% authentic · Southwestern
A flavorful twist featuring diced green chiles and a touch of spice mixed into the chicken filling, offering a regional Southwestern flair.
Ingredients
- Boneless, skinless chicken thighs1.5 lbs
- Large flour tortillas4
- Shredded Pepper Jack cheese1.5 cups
- Vegetable oil for frying4 cups
- Diced green chiles (canned)4 oz
- Onion, finely chopped1/4 cup
- Garlic, minced2 cloves
- Cumin1 tsp
- Smoked paprika1/2 tsp
- Chicken broth1/4 cup
- Saltto taste
- Black pepperto taste
- Optional toppings (lime crema, cilantro)as needed
Steps
- 1
Cook chicken thighs (boil, bake, or pan-fry) until done. Shred or dice finely.
- 2
In a skillet, sauté onion and garlic until softened. Add shredded chicken, diced green chiles, cumin, smoked paprika, chicken broth, salt, and pepper. Cook until heated through and liquid has mostly evaporated.
- 3
Warm the flour tortillas slightly.
- 4
Spoon the chicken and green chile mixture and shredded cheese onto each tortilla. Roll up tightly.
- 5
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- 6
Carefully fry chimichangas, seam-side down, for 3-5 minutes per side, until golden brown and crispy.
- 7
Remove from oil and drain on paper towels.
- 8
Serve hot with optional toppings like lime crema and fresh cilantro.
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