Easy Chicken Chimichangas
Tortillas stuffed with rotisserie chicken, fajita seasoning, green enchilada sauce and cheese are fried or baked and served with all the toppings!
Ingredients
- 1 rotisserie chicken (Costco or Sam’s have the biggest and best!)
- 15 oz can green enchilada sauce
- 2 tsps fajita seasoning
- shredded cheese
- 8 burrito size tortillas
- canola oil for frying
Suggested Toppings:
- shredded lettuce
- chopped tomatoes
- chopped onions
- chopped avocado or guacamole
- salsa
- sour cream
- cilantro
- shredded cheese
Instructions
- Remove the meat from the chicken, chop it up and throw it in a bowl. Mix in the can of green enchilada sauce, (I put my sauce through a blender so there aren’t any chunks), and the fajita seasoning.
- Microwave each tortilla for ten seconds right before filling it which makes it easier to fold. Add a spoonful of the chicken mixture and some shredded cheese.
- Roll one side of the tortilla over, tuck in the ends, then finish rolling. A problem that people often have is that the chimichangas won’t stay together when you put them in the oil to fry them. To solve this problem, just mix a little flour and water till you have a thickish “glue”. Swipe some of the glue on the final fold of the chimichanga and it will hold together perfectly 🙂
- Once you have rolled all 8 of your chimichangas, heat two inches or so of canola oil in a Dutch oven. Use tongs to place the chimichangas in the oil once it is nice and hot. Cook for 1-2 minutes or until nice and golden brown, then use the tongs to flip and cook on the other side. (I usually put two in at a time.) Remove the chimichangas and place them on a paper towel lined plate while you cook the rest.
- Note: These can be baked if you prefer. Just put them on a lightly greased cookie sheet folded side down and bake at 425 for approx. 20 minutes or until nicely browned. (You can brush them with a little butter if you want them more golden.)