Chicken Chimichangas

Instructions

1. 1

   Cook and Shred the Chicken

   • Place chicken breasts in a saucepan and add enough water to cover them by an inch. Add a pinch of salt. Bring to a boil, then reduce the heat to a gentle simmer.
   • Cook for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
   • Remove the chicken from the water and let it cool on a cutting board for about 10 minutes. Using two forks, shred the chicken into fine pieces. Set aside.
2. 2

   Prepare the Savory Filling

   • Heat 1 tbsp of oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the shredded chicken, drained green chiles, chili powder, cumin, oregano, salt, and pepper. Cook for 3-4 minutes, stirring frequently to combine all the flavors.
   • Remove the skillet from the heat and stir in the shredded cheese until it's just melted and incorporated into the filling.
3. 3

   Assemble the Chimichangas

   • Warm the tortillas in a microwave for 20-30 seconds or in a dry skillet to make them pliable and prevent cracking.
   • Lay a tortilla flat. Spoon about a quarter of the chicken filling into the center, forming a horizontal line.
   • Fold the left and right sides of the tortilla inward over the filling.
   • Tightly roll the tortilla up from the bottom, creating a secure, rectangular packet. Secure the final flap with a toothpick if needed.
4. 4

   Fry to Golden Perfection

   • In a heavy-bottomed pot or deep skillet, pour oil to a depth of about 1.5 inches. Heat over medium-high heat until it reaches 365°F (185°C). Use a thermometer for accuracy.
   • Carefully place 1 or 2 chimichangas into the hot oil, seam-side down. Avoid overcrowding the pan to maintain the oil temperature.
   • Fry for 2-3 minutes per side, turning gently with tongs, until they are deep golden brown and crispy all over.
   • Remove the chimichangas from the oil and place them on a wire rack set over a baking sheet to drain excess oil and keep them crispy.
5. 5

   Serve and Garnish

   • Remove any toothpicks before serving.
   • Serve the chimichangas immediately while hot and crispy. Garnish with your favorite toppings such as sour cream, guacamole, salsa, shredded lettuce, or pico de gallo.