Crispy Chicken Chimichangas

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Sauté the diced onion for 3–4 minutes until softened, then stir in the garlic and cook for 30 seconds.
3. Add the shredded chicken, diced green chiles, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until everything is evenly coated and heated through.
4. Remove the skillet from the heat and stir in the Monterey Jack and Mexican blend cheeses until slightly melted.
5. Warm the flour tortillas for a few seconds to make them easier to roll.
6. Spoon about ½ cup of the chicken mixture into the center of each tortilla.
7. Fold in the sides, then roll tightly into a burrito, securing the filling inside.
8. Heat about ½ inch of vegetable oil in a large skillet over medium heat.
9. Place the chimichangas seam-side down in the hot oil and fry for 2–3 minutes per side, turning until all sides are evenly golden brown and crispy.
10. Transfer to a wire rack or paper towel-lined plate to drain any excess oil.
11. Serve immediately with your favorite toppings and dipping sauces.

Variations

• Replace the shredded chicken with seasoned ground beef, shredded beef, or carnitas.
• Add refried beans or Mexican rice to the filling for an even heartier chimichanga.
• Use Pepper Jack cheese for extra heat and a creamier filling.
• Bake or air fry the chimichangas instead of frying for a lighter version with plenty of crunch.

Tips

• Warm the tortillas before rolling to prevent them from cracking.
• Roll the chimichangas tightly to keep the filling secure while frying.
• Fry seam-side down first to help seal the tortilla naturally.
• For extra crispiness, place the fried chimichangas on a wire rack instead of paper towels so the bottoms stay crunchy.