Description
Crispy chicken chimichangas filled with shredded chicken and Monterey Jack cheese, seasoned with cumin and chili powder for a delightful meal.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- Oil for frying or cooking spray for baking
- Sour cream and salsa for serving
Instructions
- Combine the shredded chicken, Monterey Jack cheese, cumin, chili powder, salt, and pepper in a bowl. Mix well until all the ingredients are evenly blended.
- Place a portion of the chicken mixture in the center of each tortilla. Fold in the sides and roll up tightly to form a chimichanga.
- If baking, place the chimichangas seam side down on a baking sheet. Lightly spray with cooking spray. Bake for 25-30 minutes until golden brown.
- If frying, heat oil in a pan over medium heat. Carefully fry the chimichangas until crispy and golden brown on all sides.
- Serve hot with sour cream and salsa.
Notes
Use leftover or rotisserie chicken to save time. Warming tortillas can help make them more pliable for easier rolling.
