Description
Crispy golden chimichangas filled with seasoned shredded chicken, melted cheese, and a hint of spice, perfect for a family dinner or a fiesta.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1/2 cup tomato sauce or salsa
- 1 cup shredded Mexican blend cheese
- 6 large flour tortillas
- Vegetable oil for frying
- Optional Toppings: Sour cream, Guacamole, Shredded lettuce, Pico de gallo, Queso fresco, Hot sauce
Instructions
- Heat the olive oil in a skillet over medium heat.
- Sauté the onion until translucent, about 2-3 minutes, then add the minced garlic and sauté for an additional 30 seconds.
- Add the shredded chicken, cumin, chili powder, paprika, oregano, salt, and pepper, stirring to combine.
- Pour in tomato sauce or salsa, and let it simmer on low for 5-7 minutes. Remove from heat and stir in the cheese.
- Place a generous scoop of filling in each tortilla, fold in the sides, and roll tightly.
- Heat vegetable oil in a deep skillet over medium-high heat and fry each chimichanga for 2-3 minutes per side until golden and crisp. Drain on paper towels.
- Serve hot, garnished with your choice of toppings.
Notes
For a lighter version, use whole wheat tortillas and consider baking instead of frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg