- Prepare the oil. In a large heavy-bottom skillet, pour in enough vegetable oil to fill it 1 inch full of oil. Heat the oil over low heat. (This will be the oil you fry the chimichangas in. The oil needs to slowly reach about 375°F.)
- Line a baking pan. Line a baking tray with paper towels or a drip tray and top it with a wire cooling rack.
- Make the filling. In a separate large skillet, heat 2 tablespoons of butter over medium-high heat. Add the diced onion and cook until slightly softened. Add in garlic, chili powder, Mexican oregano, and cumin. Stir and cook until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook the mixture for another 5 minutes, or until thoroughly heated. Set aside.
- Fold your chimichangas. Warm the tortillas in the microwave according to package instructions. Fill the center of each tortilla with about 1/2 cup of the chicken mixture. Top with 3 tablespoons of the shredded cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.
- Fry and serve. Slowly lower the chimichangas, one at a time, into the heated oil with the seam down. Cook for about 2 minutes on each side. Long enough for them to become golden brown. Remove from the oil and place the chimichangas on a wire cooling rack with a paper towel or drip tray under them. This will prevent them from becoming soggy, sitting in their own oil. Let them sit for 5 minutes to cool slightly. Top with sour cream, guacamole, pico de gallo, cilantro, or sliced cherry tomatoes before serving warm.
Notes
Baking Instructions:
If you prefer, you can bake your chimichangas instead of frying them. Preheat your oven to 375°F and line a baking sheet with parchment paper. Place the chimichangas onto the baking sheet and spray the tops with non-stick cooking spray. Bake for 20 to 30 minutes, or until golden brown.
How can I reheat this dish?
You can reheat your leftover chicken chimichangas in the oven or microwave, although the oven is recommended as the microwave can make the tortilla soggy.
Oven: Line a sheet pan with parchment paper and preheat your oven to 350°F. Place the chimichangas on the sheet pan and bake for 15-20 minutes or until warmed throughout.
Microwave: Place individual chimichangas on a microwave safe plate and microwave on 50% power for 3 minutes. Let stand for 1 minute before you enjoy it.
Freezer Instructions:
You can make these chicken chimichangas ahead of time and freeze them so you can enjoy them on another day. When the chimichangas are finished cooking, place the entire baking tray into the freezer for 1 hour. Transfer the chimichangas to a freezer safe bag or airtight container and freeze for up to 3 months.
