Try this Easy Chicken Chimichangas recipe, or contribute your own.
- olive oil
- 1/2 medium onion diced
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- ground cumin
- roma tomatoes
- 2 roma tomatoes diced
- butter
- ingredients
- 1
- 1/2
- onion
- 1 1/2
- 2
- cups
- 1/4
- cup
- 1/4 teaspoon ground cumin
- shredded cheddar cheese
- chili powder
- 6
- dried oregano
- coarse kosher salt
- minced garlic
- 1 1/2 tablespoons butter melted
- tablespoons
- melted
- teaspoon
- 1 1/4
- 2 1/2
- medium
- ingredients 2 tablespoons olive oil 2 roma tomat diced 1/2 medium onion diced 1 teaspoon minced garlic 1/2 teaspoon coarse kosher salt 1 4-ounce can diced green chiles 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 2 1/2 cups cooked shredded chicken 1 1/4 cup shredd
- 2 tablespoons olive oil 2 roma tomatoes diced 1/2 medium onion diced 1 teaspoon minced garlic 1/2 teaspoon coarse kosher salt 1 4-ounce can diced green chiles 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 2 1/2 cups cooked shredded chicken 1 1/4 cup shredd
- 2 tablespoons olive oil 2 roma tomatoes diced 1/2 medium onion diced 1 teaspoon minced garlic 1/2 teaspoon coarse kosher salt 1 4-ounce can diced green chiles 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 2 1/2 cups cooked shredded chicken 1 1/4 cup shredd
- diced
- diced
- 1/2 teaspoon coarse kosher salt
- 1 4- ounce can diced green chiles
- 4- ounce can
- diced green chiles
- 2 1/2 cups cooked shredded chicken
- cooked shredded chicken
- 1 1/4 cup shredded cheddar cheese
- 6 10- inch whole wheat flour tortillas
- 10- inch
- whole wheat flour tortillas
- for topping (optional) diced tomatoes sour cream, guacamole, salsa, shredded cheese
- for topping (optional)
- diced tomatoes sour cream, guacamole, salsa, shredded cheese
- diced tomatoes sour cream, guacamole, salsa, shredded cheese
- diced tomatoes sour cream, guacamole, salsa, shredded cheese
- Carbohydrate 122.854038388014 g
- Cholesterol 1223.86854167815 mg
- Fat 477.231782101937 g
- Fiber 25.982866274588 g
- Protein 323.209852834988 g
- Saturated Fat 181.632947778512 g
- Serving Size 1 1 recipe (3321g)
- Sodium 9470.06611210288 mg
- Sugar 96.871172113426 g
- Trans Fat 27.0248297139548 g
- Calories 6017 calories
Step-by-step
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add 1/2 medium onion diced and cook until translucent.
- Stir in 1 teaspoon minced garlic, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon ground cumin, cooking until fragrant.
- Add 2 roma tomatoes diced, 1/2 teaspoon coarse kosher salt, and 1 4-ounce can diced green chiles, simmering until tomatoes soften.
- Stir in 2 1/2 cups cooked shredded chicken and remove from heat.
- Place mixture onto 6 10-inch whole wheat flour tortillas, top with 1 1/4 cup shredded cheddar cheese, and roll tightly into burritos.
- Brush with 1 1/2 tablespoons butter melted and bake or fry until golden brown and crispy.
- Serve with optional toppings including diced tomatoes, sour cream, guacamole, salsa, and shredded cheese.
Counter space is often limited when assembling stuffed tortillas, so pre-portioning the cooked shredded chicken and shredded cheddar cheese onto separate plates prevents workspace clutter. Working with ten-inch whole wheat flour tortillas requires careful handling to prevent tearing during the rolling phase. Lay each tortilla flat, spoon the filling slightly off-center, fold the sides inward snugly, and roll tightly from the bottom edge upward. Securing the packets seam-side down on the baking sheet prevents them from unfurling before heat hits the exterior.
Managing Heat and Moisture
Excess moisture ruins crispiness. Dice the roma tomatoes and drain them in a mesh sieve for ten minutes before mixing them into the onion, garlic, green chiles, chili powder, oregano, and cumin base. Sautéing the aromatics in olive oil drives off residual water content from the vegetables. Brush the assembled packets lightly with melted butter or oil to encourage even browning across the wheat surface.
Judging Doneness Visually
A thermometer is unnecessary for this preparation. Bake the wrapped cylinders at 400 degrees Fahrenheit until the outer layers turn golden brown and blister slightly at the edges, which typically takes fifteen to twenty minutes. The cheese inside must melt completely, causing the filling to bind together securely when sliced. Let the baked parcels rest for five minutes on a wire rack so the internal steam redistributes before serving.
