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Chicken Chimichangas

Chicken Chimichangas

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Ingredients
  

Chicken Filling

  • 1 lb cooked chicken breast, shredded (450 g)
  • 1 cup onion, finely chopped (120 g)
  • 1 cup bell pepper, finely diced (120 g)
  • 2 garlic cloves minced
  • 1 tbsp vegetable oil
  • 1½ tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili flakes
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ½ cup salsa or canned diced tomatoes, drained
  • 1 cup shredded cheese

Assembly

  • 4–6 large flour tortillas 10–11 inches
  • Oil for frying about 1 cup OR
  • 2 tbsp oil for brushing if baking

Instructions
 

  • Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and bell pepper and cook for about 4–5 minutes, until softened and slightly sweet.
    This step builds the base flavor, so don’t rush it those softened veggies make a big difference.
  • Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
    You’ll start to smell everything come together here, and that’s when you know you’re on the right track.
  • Add the shredded chicken to the pan, followed by cumin, smoked paprika, chili flakes, salt, and pepper.
  • Give everything a good stir so the chicken is evenly coated in all those warm, smoky spices.
    This is where the magic happens the filling starts to smell like something you’d order at your favorite restaurant.
  • Add the salsa (or drained diced tomatoes) and cook for another 2–3 minutes.
    You’re looking for the mixture to thicken slightly and for any extra moisture to cook off. You don’t want it too wet, or your chimichangas won’t crisp up properly.
  • Once done, remove from heat and stir in the shredded cheese until melted and gooey.
  • Warm your tortillas slightly so they’re soft and flexible (a few seconds in the microwave works perfectly).
  • Spoon the filling into the center of each tortilla, then: Fold in the sides, roll tightly into a burrito shape
  • Try to keep them snug so they hold together while cooking.