Easy-to-Make Crockpot Cheesy Chicken Chimichangas

I was looking for a great recipe to try for a family dinner and I stumbled upon this delicious and mouth-watering chimichangas by Simply Mamá Cooks on YouTube. After seeing that crunch and yummy cheese pull, I immediately knew that I had to give it a try, and I wasn’t disappointed because it was super worth the effort. It was so good that it didn’t last very long on the table because it was gone quickly after serving it.

Ingredients:

• 3 chicken breasts
• Any seasoning you prefer using
• 1 (8-ounce) block of cream cheese, softened
• 1 can of green chiles
• 8 ounces of shredded Colby Jack cheese
• 8 large flour tortillas, homemade or store-bought
• Cooking oil, for frying

Directions:

Step 1: Prepare the Chicken

In a crockpot, add the cleaned chicken breasts, then season them with 1 tablespoon of chicken bouillon, onion powder, cracked black pepper, garlic powder, and paprika, or use any of your favorite seasonings, and add the softened cream cheese. Cover the pot with its lid, then cook the chicken on a high setting for about 4 to 4.5 hours or until cooked through and tender, and then shred the chicken. Give them a good mix, then add the green chiles, and continue to mix until well combined.

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Step 2: Prepare the Chimichangas

Place a deep pan on a stove over medium-high heat, then add the oil, and heat it to 350°F to 355°F. Lay a tortilla on a flat surface or plate, then add some of the shredded chicken on one side, and top it with lots of cheese. Roll the tortilla over carefully, then tuck the sides, and continue to roll. Wrap the rest of the shredded chicken, then once done, gently place them on the preheated oil with their seam side down. Allow them to fry until crispy and golden brown, then flip them over, and fry the other side until crispy.

Bonus Step: How to Make a Homemade Tortilla

1. In a large mixing bowl, add the flour, baking powder, salt, and rendered bacon fat, then mix them all using your hand, and pour in the water. Continue mixing them with a wooden spoon, then transfer the dough to the counter, and knead until smooth ball. Divide into sections evenly, then shape each part into balls, and set them aside in a large bowl covered with a damp paper towel.
2. Let them rest for about 20 minutes, then sprinkle some flour on the counter, and roll each ball into a 10-inch flat and round tortilla. Preheat a cast-iron skillet, then cook the tortillas one at a time, make sure to let them bubble before flipping them over, and let the other side cook until bubbly as well. Let the tortilla shrink down and cool before you start wrapping.

*All image credit belongs to Simply Mamá Cooks via YouTube. Follow and subscribe to her channel for more!

Easy-to-Make Crockpot Cheesy Chicken Chimichangas