6 large (burrito size) flour tortillas
3 cups cooked, shredded chicken
2 tablespoons oil, plus more for frying
1/2 cup diced yellow onion
2 cloves garlic, minced
1 can Rotel – I used original
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1/2 cup chicken broth
8 ounces shredded cheese – I used a Mexican blend
2 tablespoons cilantro, minced
Heat 2 tablespoons of oil in a skillet over medium heat. Add the diced onions and minced garlic and sauté 3-5 minutes, until the onions are translucent and the garlic is fragrant. Stir in the chicken, Rotel, seasonings, and chicken broth. Cook on medium – low heat for 5 minutes.
Divide the filling evenly among 6 large tortillas (a generous 1/2 cup per tortilla). Add 1/4 cup of shredded cheese and 1 teaspoon of minced cilantro to each, then fold in the sides and roll up the ends to secure.
Heat 1/2 inch of oil in a large skillet to 350°F. Add the chimichangas 2 or 3 at a time; fry until golden brown on one side, about 3 minutes. Use metal tongs to flip, then fry for an additional 3 minutes or until both sides are golden brown and crispy. Remove them from the skillet and repeat with remaining chimichangas.
Garnish with crema and fresh cilantro or your toppings of choice.
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