Green Chili Chicken Chimichangas
Green Chili Chicken Chimichangas have a crispy-fried shell filled with mildly spiced shredded chicken filling. Top them with all the fixings and enjoy this delicious dish that originated in the American Southwest!
Servings: 10 servings
Ingredients
Chimichangas
- 4 boneless skinless chicken breasts
- 2 Tablespoons oil
- 1 large onion chopped
- 4 ounces diced green chilies
- 3 Tablespoons flour
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup green chili salsa or salsa verde
- 1/2 cup chicken broth
- 10-12 large flour tortillas
- Oil for frying
Toppings
- Grated cheddar cheese
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Guacamole
- Pico de gallo
Instructions
- Heat the oven to 375°F. Season the chicken breasts with salt and pepper then set in a pan and bake for about 20-25 minutes until they are 165°F when tested with an instant-read meat thermometer. Remove from the oven and cool enough to shred the meat with a couple of forks. Alternatively, you can use leftover chicken or even a rotisserie chicken.4 boneless skinless chicken breasts
- In a large skillet over medium-high heat, saute the chopped onions in two tablespoons of oil for 2-3 minutes over medium-high heat just until they start to soften. Add the diced green chilies and cook for another minute.2 Tablespoons oil, 1 large onion, 4 ounces diced green chilies
- Sprinkle the flour, cumin, salt, and garlic powder over the onions and green chilies and stir, cooking for about 30 seconds before adding the green chili salsa or salsa verde, shredded chicken, and chicken broth, then stirring to combine.3 Tablespoons flour, 1 teaspoon cumin, 1 teaspoon salt, 1/4 teaspoon garlic powder, 1 cup green chili salsa or salsa verde, 1/2 cup chicken broth
- Cook for about 5 minutes until the mixture has thickened and the shredded chicken has absorbed the juices, then remove from the heat.
- To make each chimichanga, warm the tortillas so they are pliable, then scoop a generous amount (about 1/2 cup) of the green chili chicken filling onto each tortilla. Fold in both sides and the bottom of each tortilla over the chicken filling, then rolling it up just like you would a burrito, tucking in the sides to create a tight packet. Secure with toothpicks.10-12 large flour tortillas
- Heat a large skillet with enough oil to cover the bottom of the pan over medium-high heat. You can deep fry the chimichangas if you want, but I find that about 1 cup of oil is more than enough to pan-fry all of my chimichangas this way. Working in batches, carefully place 3-4 chimichangas, seam side down, into the hot oil and fry until golden brown and crispy. Use tongs to carefully flip each chimichanga and fry on the other side until crispy and brown as well.Oil
- Remove the cooked chimichangas from the pan and set on a paper towel-lined plate until all chimichangas are cooked. Remove the toothpicks, then serve the warm chimichangas with all of the fixings.Grated cheddar cheese, Shredded lettuce, Diced tomatoes, Sour cream, Guacamole, Pico de gallo
- Leftovers can be stored in the fridge, although they won't be as good the next day.
Notes
- Storage: You can store leftovers in the fridge, although they won't be as good the next day. I prefer to only make as many chimichangas as I think we will eat, then keep any leftover filling in a container in the fridge or freezer until I am ready to make more, then reheat it before adding it to the tortillas and frying them fresh.
Nutrition
Calories: 195kcal | Carbohydrates: 21g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 742mg | Potassium: 310mg | Fiber: 1g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 2mg
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