If you are looking for a meal with less prep and less calories I recommend baking them. They will still be amazing! But when I am feeling a little extra indulgent, and need a fried food fix, I will heat a skillet of oil and fry each chimichanga for added flavor and texture.
When I first made these for my husband, Kale, I asked what he thought and his response was, “These are the best chimichangas I’ve ever had! Better than any restaurant.”
Wow! That’s the reaction I’m looking for with every meal. Give this recipe a shot and see if you can get the same comment from your family members.
OIL FOR FRYING THE CHIMICHANGAS
I recommend using vegetable oil in a cast iron or heavy bottomed-skillet. Only fill with about a couple inches of oil. That’s all you’ll need.
Chicken Chimichangas
Chicken Chimichangas are stuffed with flavorful shredded chicken and Monterey jack cheese. You can make these two ways; baked or fried!
Servings8
AuthorHolly
Ingredients
1 to 2 cups vegetable oil, divided
Chicken Filling
1/2 cup diced white onion
2 teaspoons minced garlic
1/2 Tablespoon chili powder
1/4 teaspoon oregano
1/2 teaspoon ground cumin
4 cups cooked, shredded chicken (a rotisserie chicken works perfect for this)
1 teaspoon salt
1/2 teaspoon pepper
1 can (4 ounces) diced green chilies
8 (burrito-size) flour tortillas, warmed
2 cups shredded Monterey Jack cheese
Toppings
salsa, sour cream, guacamole, pico, lettuce, etc.
Instructions
Fried Version
In a large, cast iron OR heavy-bottom skillet, pour in enough vegetable oil to fill it 2 inches full of oil. Heat oil over low heat. (This will be the oil you fry the chimichangas in. The oil needs to slowly reach about 375 degrees F.)
Baked Version
Preheat oven to 375 degrees F. Grease a large baking sheet with nonstick spray. Set aside.
Chicken Filling
In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and cook until slightly softened. Add in garlic, chili powder, oregano and cumin. Stir and cook until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.
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