Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup salsa or enchilada sauce
- ¼ cup sour cream
- 1 tsp chili powder
- ½ tsp cumin
- 6 large flour tortillas
- Vegetable oil (for frying)
Instructions
- Cook Chicken: Season and cook chicken until tender, then shred.
- Mix Filling: Combine chicken, beans, salsa, cheese, onions, and spices.
- Assemble: Place ½ cup filling in each tortilla, fold and roll tightly.
- Fry Method: Sauté seam-down in oil until crispy, 3–4 min total.
- Bake Method: Brush with oil and bake at 400°F for 25 min, flipping once.
🧑🍳 Tips for Success
- Don’t overfill – use ~½ cup filling max.
- Roll tightly to avoid leaks.
- Use fresh tortillas for easy folding.
- Always start cooking seam-side down.
Notes
Nutrition Information (Per Chimichanga)
-
Calories: 480
-
Total Fat: 25g
-
Saturated Fat: 9g
-
Cholesterol: 80mg
-
Sodium: 620mg
-
Total Carbohydrates: 36g
-
Dietary Fiber: 3g
-
Sugars: 2g
-
Protein: 30g
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: main dish
- Cuisine: Mexican-American, Tex-Mex