Cheesy Chicken Chimichangas

Perfectly seasoned shredded chicken and melted gooey cheese are wrapped in a tortilla and deep-fried until golden brown and crispy. This cheesy chicken chimichangas recipe by Simply Mamá Cooks is one of the best deep-fried foods you can ever make at home. It’s easy to prepare and doesn’t require many ingredients!

Ingredients

• 1 1/2 lbs to 2 lbs of cooked shredded chicken
• 1 1/2 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/4 teaspoon of ground cumin
• salt to taste
• 8 to 10 large flour tortillas
• 8 oz cheese of your choice (slice into 8 pieces)
• oil for frying

For garnish:

• extra cheese
• salsa or hot sauce
• Mexican cream or sour cream
• pico de gallo
• fresh avocado
• creamy salsa dip
• fresh lettuce

[social_warfare buttons=”facebook,pinterest,twitter,whatsapp”]

Instructions

Step 1:

Add the chicken to a pot filled with water, along with one chicken bouillon cube. Let it come to a boil, and cook the chicken. Shred the chicken using tongs, kitchen shears, or two forks.

Step 2:

Add 1 1/2 teaspoons of chili powder, 1/2 teaspoon of granulated garlic powder, 1/2 teaspoon of granulated onion powder, 1/4 teaspoon of ground cumin, and salt to taste. Mix, then add a couple of tablespoons of the broth. Mix again to keep it from drying. Set it aside.

Step 3:

Cook the flour tortillas in a large pan. Once it bubbles and gets really airy, flip it and cook the other side. Repeat with the remaining flour tortillas. Cover them with aluminum foil and set aside.

Step 4:

Get one tortilla, fill it with chicken in the center, add the cheese on top, and add some more chicken again.  Fold the sides toward the center, then fold the top and bottom. Make sure you wrap it tight. Place on a baking sheet, then repeat with the remaining tortillas.

Step 5:

Start preheating your oil in a pan. Make sure the oil comes up to a high smoke point without burning. To check if the oil is ready, dip a bamboo stick into the bottom of the pan. If it starts bubbling around the edge, your oil is ready. Add the chicken chimichangas with the folded side down. Hold it in place for about 10 to 15 seconds. Cook each side for a few seconds until golden brown. Transfer to a cooling rack with a baking sheet on the bottom.

Step 6:

Serve with your favorite sides and enjoy!

Cheesy Chicken Chimichangas