Chicken Chimichangas
Crunchy, cheesy chicken chimichangas made with rotisserie chicken, perfect for weeknights or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking or Frying
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie or poached)
- 1 cup Monterey Jack cheese, shredded
- 4 large flour tortillas (10–12-inch size)
- 1 cup salsa (mild, medium, or chunky)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying (vegetable or canola) or cooking spray for baking
Instructions
- If baking, preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
- In a bowl, combine the shredded chicken, Monterey Jack, salsa, cumin, garlic powder, salt, and pepper. Adjust seasoning to taste.
- Lay a tortilla flat and spoon about 1/2 cup of the filling slightly below center. Fold the sides inward and roll tightly to seal.
- For baking: Place chimichangas seam-side down on the baking sheet, spray with cooking spray, and bake for 20–25 minutes until golden.
- For frying: Heat oil in a skillet to medium (about 350°F). Fry chimichangas seam-side down for about 2–3 minutes per side until golden. Drain on paper towels.
- Serve immediately with toppings like salsa, guacamole, or sour cream.
Notes
Use pre-shredded cheese for convenience, but freshly shredded melts better. For added heat, consider using chipotle or chili powder.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://www.simplefamilydishes.com/chicken-chimichangas/