Ingredients:

  • 5 lbs boneless, skinless chicken breasts (poached or slow-cooked)
  • 1 Tbsp olive oil
  • 1/2 medium yellow onion, diced finely
  • 3 cloves garlic, minced
  • 4 oz canned diced green chiles (mild or medium)
  • 1/2 cup chicken broth (low sodium preferred)
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 cup shredded Monterey Jack or Mexican Blend Cheese
  • 6 large flour tortillas (10-12 inch burrito size)
  • 3-4 cups vegetable or canola oil (for frying, optional)
  • Sour Cream or Greek Yogurt (for serving)
  • Salsa or Pico de Gallo (for serving)
  • Guacamole or sliced avocado (for serving)
  • Fresh cilantro, chopped (for serving)

Instructions:

  1. Poach or slow-cook the chicken breasts until very tender. Once cooked, shred the chicken finely using two forks or a shredding tool. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Sauté the diced onion until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in cumin, oregano, smoked paprika, salt, and pepper. Cook the spices for 30 seconds until aromatic.
  4. Add the shredded chicken and green chiles to the skillet. Pour in the chicken broth. Bring to a simmer, allowing the liquid to reduce slightly and coat the chicken (about 5-7 minutes). The mixture should be moist but not watery.
  5. Remove the filling from the heat. Stir in the shredded cheese until just melted. Allow the mixture to cool slightly before wrapping.
  6. Briefly warm the tortillas (30 seconds in a damp paper towel in the microwave or on a dry skillet) to make them pliable.
  7. Assemble the Chimichangas: Place a portion of the cooled filling slightly off-centre on each tortilla. Fold in the sides first, then tightly roll the bottom edge up and over the filling, tucking it in neatly to create a tight, sealed log.
  8. Choose Your Finish: A) Frying: Heat oil to 350°F (175°C). Carefully place 1-2 chimichangas seam-side down in the hot oil. Fry for 3–4 minutes per side until deeply golden brown and crispy. Remove and drain thoroughly on paper towels. OR B) Baking: Brush the assembled chimichangas lightly with oil. Place seam-side down on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crisp.
  9. Remove any toothpicks used for sealing. Serve immediately topped generously with sour cream, salsa, and cilantro.