Chicken Chimichangas Monterey Jack (Print-Friendly Version)
Crispy tortillas stuffed with seasoned chicken and melty cheese, perfect for baking or frying.
# What You’ll Need to Make This:
→ For Frying
01 -
500 ml vegetable oil, divided (for frying and sautéing)
→ Chicken Filling
02 -
80 g diced white onion
03 -
2 teaspoons minced garlic
04 -
1/2 tablespoon chili powder
05 -
1/4 teaspoon dried oregano
06 -
1/2 teaspoon ground cumin
07 -
600 g cooked, shredded chicken
08 -
1 teaspoon salt
09 -
1/2 teaspoon ground black pepper
10 -
115 g canned diced green chilies
→ Assembly
11 -
8 large flour tortillas, warmed (burrito-size; about 30 cm each)
12 -
200 g shredded Monterey Jack cheese
→ To Serve
13 -
Salsa, sour cream, guacamole, pico de gallo, shredded lettuce (optional toppings as desired)
# How to Prepare:
01 -
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sauté diced onion for 2-3 minutes until softened. Add minced garlic, chili powder, dried oregano, and ground cumin; cook for 1 minute until fragrant. Stir in shredded chicken, salt, and black pepper. Add diced green chilies and cook for 5 minutes, stirring to warm through. Remove from heat.
02 -
Warm the flour tortillas. Place approximately 60 g of chicken filling along the centre of each tortilla. Top with 25 g of shredded Monterey Jack cheese. Fold in sides, then roll up tightly from the bottom to secure filling. Place seam side down and repeat with remaining tortillas and filling.
03 -
Pour vegetable oil into a heavy-bottomed skillet to a depth of 5 cm. Heat over low until oil reaches 190°C. Using tongs, carefully lower each prepared chimichanga, seam side down, into hot oil. Hold gently with tongs to prevent opening. Fry each until golden brown on both sides, about 1-2 minutes. Transfer to a plate lined with paper towel to drain excess oil.
04 -
Preheat oven to 190°C. Lightly grease a large baking sheet. Arrange assembled chimichangas seam side down. Spray tops with nonstick spray. Bake for 20-30 minutes or until golden brown and crisp.
05 -
Serve chimichangas warm, accompanied by salsa, sour cream, guacamole, pico de gallo, or shredded lettuce as desired.
# Extra Tips:
01 -
Holding chimichangas with tongs during frying helps prevent them from opening.