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Delicious Chicken Chimichangas served with salsa and guacamole

Chicken Chimichangas

Crispy on the outside and melty on the inside, these chicken chimichangas are perfect for weeknight dinners or casual gatherings, made easy with shredded rotisserie chicken and Monterey Jack cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups shredded cooked chicken (rotisserie or poached) Leftover rotisserie chicken can be used.
  • 1 cup Monterey Jack cheese, shredded Or a blend of Jack and cheddar can be used.
  • 1 cup salsa Choose mild, medium, or chunky.
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
Wrapping & Cooking
  • 4 large flour tortillas (10 to 12 inch size)
  • Oil for frying (vegetable or canola) or cooking spray for baking

Method
 

Preparation
  1. If you plan to bake, preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine shredded chicken, shredded Monterey Jack, salsa, ground cumin, garlic powder, and a pinch of salt and pepper. Taste and adjust seasoning.
  3. Lay a tortilla flat on a work surface. Spoon about 1/2 cup of the filling slightly below center.
  4. Fold the shorter sides of the tortilla inward, then roll tightly from the near edge to seal. Place seam-side down and repeat with remaining tortillas.
Baking or Frying
  1. For baking: arrange chimichangas seam-side down on the prepared baking sheet, spray lightly with cooking spray, and bake for 20 to 25 minutes until golden and heated through.
  2. For frying: heat about 1/2 inch of oil in a skillet to 350°F. Fry chimichangas seam-side down, turning carefully until all sides are golden, about 2 to 3 minutes per side. Drain on paper towels.
Serving
  1. Serve immediately with extra salsa, guacamole, or sour cream.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 25gProtein: 20gFat: 20gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 3g

Notes

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for 10 to 12 minutes to maintain crispness.

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