Chicken Chimichangas Monterey Jack (Print Version)
Shredded chicken and Monterey Jack cheese wrapped in crispy tortillas, perfect with vibrant toppings.
# Ingredients:
→ Chicken Filling
01 -
1/2 cup diced white onion
02 -
2 teaspoons minced garlic
03 -
1/2 tablespoon chili powder
04 -
1/4 teaspoon oregano
05 -
1/2 teaspoon ground cumin
06 -
4 cups cooked, shredded chicken
07 -
1 teaspoon salt
08 -
1/2 teaspoon pepper
09 -
1 can (4 ounces) diced green chilies
→ Additional
10 -
8 burrito-size flour tortillas, warmed
11 -
2 cups shredded Monterey Jack cheese
→ Toppings
12 -
Salsa
13 -
Sour cream
14 -
Guacamole
15 -
Pico de gallo
16 -
Lettuce
# Steps:
01 -
In a large, heavy-bottom skillet, add enough vegetable oil to fill it 2 inches deep. Heat oil over low heat to reach 375°F.
02 -
Preheat oven to 375°F. Grease a large baking sheet with nonstick spray and set aside.
03 -
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add diced onion and cook until soft. Stir in garlic, chili powder, oregano, and cumin, cooking until fragrant, about 1 minute. Add shredded chicken, season with salt and pepper, and stir in green chilies. Cook for 5 minutes and set aside.
04 -
Warm tortillas in the microwave. Add 1/2 cup of chicken filling to the center of each tortilla and top with 3 tablespoons of cheese. Fold sides over the filling, then fold the bottom edge and roll up tightly. Place seam-side down on a plate.
05 -
Using tongs, lower each chimichanga seam-side down into the hot oil, frying until golden brown on both sides (about 1-2 minutes). Transfer to a paper towel-lined plate to drain excess oil.
06 -
Place rolled chimichangas on a greased baking sheet and spray tops with nonstick spray. Bake for 20-30 minutes until golden brown.
07 -
Serve warm with your choice of toppings such as salsa, sour cream, guacamole, pico de gallo, or lettuce.
# Helpful Notes:
01 -
For a crispier texture, brush tortillas lightly with oil before baking.