Chicken Chimichangas Monterey Jack

Chicken chimichangas are my favorite solution for weeknight crunch cravings and family-style fun This recipe takes tender shredded chicken and melty Monterey jack cheese wraps it all up in a flour tortilla and gives you the option for crispy frying or a lighter baked finish Both versions satisfy that golden brown comfort food craving and are easy enough for cooks of all skill levels

My family loves assembling their own chimichangas and the house always smells incredible as they fry I first tried this recipe for a game night and it quickly became part of our special-occasion dinners

Ingredients

• White onion: diced for mild sweetness that balances the spices choose one that feels firm and heavy
• Minced garlic: brings a deep savory kick fresh garlic cloves make a difference
• Chili powder: adds warmth and gentle heat opt for a fresh, vibrant blend
• Dried oregano: gives a herbal undertone use Mexican oregano if you can find it
• Ground cumin: lends an earthy slightly smoky note buy whole seeds and grind fresh for best scent
• Cooked shredded chicken: provides a juicy base rotisserie is quick and flavorful but any cooked chicken works
• Salt: brings all the flavors together use kosher for even seasoning
• Black pepper: adds just enough bite use fresh cracked for stronger flavor
• Diced green chilies: offer a tangy mild spice look for cans without added sugar
• Flour tortillas: burrito size for plenty of filling select soft pliable wraps that bend without cracking
• Monterey jack cheese: creates the creamy melt choose from a block and grate at home for less clumping
• Vegetable oil: needed for the chicken filling and for frying neutral and high-heat safe pick a fresh bottle
• Toppings: salsa sour cream guacamole pico lettuce and more let everyone personalize their plate use the freshest ingredients you can find

Step-by-Step Instructions

Prepare the Filling:

Heat two tablespoons of oil in a large skillet over medium-high Carefully add the diced onion and cook gently for about 3 minutes until translucent but not browned Stir in the minced garlic chili powder oregano and cumin and let cook for one minute until fragrant Toss in the cooked shredded chicken season with salt and pepper and mix well Add the diced green chilies and cook everything for about 5 more minutes until evenly heated Remove from heat and keep the mixture warm

Warm the Tortillas:

Wrap the tortillas in a damp paper towel and warm them in the microwave for about 30 seconds This step keeps them flexible and easy to roll without tearing

Fill and Roll Chimichangas:

Lay out a tortilla on a clean surface Spoon about half a cup of chicken filling into the center Sprinkle three tablespoons of shredded Monterey jack cheese over the chicken Fold the sides of the tortilla toward the center then bring up the bottom and carefully roll it over to enclose the filling Place the chimichanga seam side down Repeat with remaining tortillas

For Fried Chimichangas:

Pour vegetable oil into a heavy skillet or dutch oven until it is about two inches deep Heat slowly over low until it reaches 375 degrees Fahrenheit Using tongs lower one chimichanga seam side down into the oil Hold with tongs for a few seconds to keep the seam sealed Fry for one to two minutes per side until golden brown Remove with tongs and set on a paper towel lined plate to drain

For Baked Chimichangas:

Preheat your oven to 375 degrees Fahrenheit Place the filled chimichangas seam side down on a greased baking sheet Mist the tops with nonstick spray Bake for twenty to thirty minutes until golden and crisp

Add Toppings and Serve:

Transfer chimichangas to plates Let everyone add salsa sour cream guacamole pico and their favorite extras Serve hot and enjoy each crunchy cheesy bite

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You Must Know

• Freezes beautifully for easy make-ahead meals
• You can switch up the filling for beef pulled pork or roasted veggies
• It is a fantastic way to use up leftovers from a rotisserie chicken

The Monterey jack inside always reminds me of the first night we made these and the cheese pulls stretched longer than my youngest child’s grin My family still asks for these on birthdays and movie nights

Storage Tips

Keep leftover chimichangas in an airtight container in the fridge for up to three days Reheat them on a baking sheet in the oven at 375 degrees until hot and the tortilla crisps again Avoid microwaving since the tortilla gets soggy

Ingredient Substitutions

Swap chicken for pulled pork or seasoned ground beef for a heartier version For extra heat add diced jalapenos in the filling For a vegetarian version use black beans and roasted peppers and up the cheese

Serving Suggestions

Serve with a pile of shredded lettuce diced tomatoes and a generous scoop of guacamole A fresh corn salad or classic Mexican rice rounds out the meal well These also shine on appetizer platters cut into halves or thirds

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Cultural Context

Chimichangas have roots in the American Southwest especially Arizona and are a beloved Tex-Mex creation Traditionally fried for maximum crunch but baking offers a lighter twist The dish shares DNA with Mexican burritos and highlights the joy of casual family eating

Recipe FAQs

→ Can I use rotisserie chicken for the filling?

Yes, rotisserie chicken adds great flavor and saves prep time. Simply shred before combining with spices.

→ Should I bake or fry the chimichangas?

Both methods work well—baking is lighter and mess-free, while frying creates a crisp, golden exterior.

→ What type of cheese works best?

Monterey Jack melts beautifully and offers a creamy balance to the spicy filling, but cheddar also works.

→ How do I keep the chimichangas from opening during cooking?

Fold tightly and place seam-side down. Use tongs to gently hold them when frying so they maintain their shape.

→ What toppings pair well with chimichangas?

Salsa, sour cream, guacamole, pico de gallo, and fresh lettuce all enhance flavor and add freshness.