Ingredients
Equipment
Method
- In a large bowl, mix together the shredded chicken, cheddar cheese, salsa, chopped onion, chili powder, cumin, and garlic powder. Mix well until combined.1 pound cooked chicken, shredded, 1 cup shredded cheddar cheese, 1/2 cup salsa, 1/4 cup chopped onion, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder
- Warm a tortilla slightly in a dry pan or microwave to make it more pliable. Spoon about 1/2 cup of the chicken filling into the center of the tortilla.8 large flour tortillas, 1 pound cooked chicken, shredded
- Fold in the sides of the tortilla, and then fold the bottom flap over the filling. Roll tightly towards the top, like a burrito. Secure very tightly, and repeat with remaining tortillas and filling.8 large flour tortillas, 1 pound cooked chicken, shredded
- Heat olive oil in a large skillet over medium heat. Place the Chicken Chimichangas seam-side down in the hot oil/pan. Cook for 3-4 minutes on each side, until golden brown and crispy. Alternatively, preheat Oven to 400°F (200°C). Lightly coat the prepared Chicken Chimichangas with cooking spray. Place the seam-side down on a baking sheet. Bake for 15-20 minutes, until golden brown and crispy.2 tablespoons olive oil
- Top with sour cream, guacamole, Pico de Gallo, or shredded lettuce. Serve immediately, and enjoy your Chicken Chimichangas.Sour cream, Guacamole, Pico de gallo, Shredded lettuce
Notes
This recipe is an attempt to recreate Abuela Elena's Chicken Chimichangas. Feel free to adjust the seasonings to your preference.
