Chicken Chimichanga

Instructions

1. 1

   Prepare the Savory Chicken Filling

   • Heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
   • Stir in the minced garlic and jalapeño. Cook for 1 minute more until fragrant.
   • Add the shredded chicken, chili powder, ground cumin, dried oregano, salt, and pepper. Stir continuously for 1-2 minutes to toast the spices and coat the chicken.
   • Pour in the tomato sauce and stir to combine. Simmer for 2-3 minutes until the sauce has slightly thickened. Remove the skillet from the heat.
   • Allow the filling to cool for at least 5-10 minutes. Once cooled, stir in the shredded Monterey Jack cheese until evenly distributed.
2. 2

   Assemble the Chimichangas

   • Warm the tortillas in a microwave for 20-30 seconds or in a dry skillet to make them soft and pliable.
   • Lay one tortilla flat. Spoon approximately one-quarter of the chicken filling in a line onto the lower third of the tortilla, leaving a 2-inch border on the sides.
   • Fold the bottom edge up and over the filling, pulling it back snugly.
   • Fold in the left and right sides toward the center, creating an envelope shape.
   • Roll the tortilla up tightly from the bottom to form a compact, sealed burrito. Secure the final seam with a toothpick to prevent it from unrolling.
3. 3

   Fry to Golden Perfection

   • Pour about 2 inches of canola oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C). Use a thermometer for accuracy.
   • Working in batches of one or two, carefully place a chimichanga into the hot oil, seam-side down.
   • Fry for 2-3 minutes per side, using tongs to turn gently, until it is deep golden brown and crispy all over.
   • Carefully remove the chimichanga from the oil and place it on a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
4. 4

   Garnish and Serve

   • Repeat the frying process with the remaining chimichangas.
   • Carefully remove all toothpicks before serving.
   • Serve immediately while hot and crispy. Garnish with your favorite toppings such as sour cream, guacamole, pico de gallo, or extra cheese.