Description
These chicken chimichangas provide a crowd‑pleasing Mexican‑style entrée that’s both crispy and flavorful. Shredded chicken mixed with melted Monterey jack cheese, cumin, and chili powder is wrapped in soft flour tortillas and fried to golden perfection. Serve with fresh guacamole and salsa for a complete meal. Perfect for quick weeknight dinners, party appetizers, or make‑ahead freezer meals, this recipe delivers authentic taste with minimal effort. Serve with lime wedges for bright zest. And.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup Monterey jack cheese, shredded
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 4 large flour tortillas
- vegetable oil (for frying)
- guacamole (for serving)
- salsa (for serving)
Instructions
- In a bowl combine shredded chicken, cheese, cumin, and chili powder.
- Place mixture in center of each tortilla, fold and roll tightly.
- Heat vegetable oil in a skillet over medium heat.
- Fry each chimichanga until golden brown, about 2‑3 minutes per side.
- Drain on paper towels and serve with guacamole and salsa.
Notes
- For a baked version
- brush each roll with oil and bake at 400°F for 15‑20 minutes until crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 45mg
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