Ingredients
Scale
For the Chicken Filling
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- ¼ cup chopped fresh cilantro
For the Chimichangas
- 6 large burrito-size flour tortillas
- Vegetable oil, for frying
Optional Toppings
- Warm queso dip
- Salsa or pico de gallo
- Guacamole
- Sour cream
- Shredded lettuce
- Diced tomatoes
- Sliced jalapeños
- Chopped cilantro
- Crumbled queso fresco
- Lime wedges
- Hot sauce
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 3–4 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the diced green chiles, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute, stirring constantly to toast the spices.
- Add the shredded chicken and stir until evenly coated.
- Mix in the cream cheese until completely melted and creamy.
- Fold in the Monterey Jack cheese, cheddar cheese, and chopped cilantro.
- Remove the filling from the heat and let it cool for 5 minutes.
- Warm the tortillas for 15–20 seconds in the microwave so they become flexible.
- Divide the chicken filling evenly among the tortillas, placing it slightly below the center.
- Fold the sides inward, then roll each tortilla tightly into a burrito, tucking in the ends securely.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Carefully fry 2–3 chimichangas at a time for 3–4 minutes per side, turning until evenly golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately topped with warm queso, salsa, guacamole, sour cream, shredded lettuce, tomatoes, jalapeños, cilantro, and a squeeze of fresh lime.