Homemade Chicken Chimichangas with Jalapeño Ranch
Juicy shredded chicken in a vibrant tomatillo salsa made with sautéed onions, garlic, and warm spices. Melty cheese adds a creamy component. Then it's all wrapped up in a flour tortilla and fried until crispy and golden brown.
Ingredients
- 2-3 cups cooked chicken chopped or shredded
- ½ cup tomatillo salsa your favorite brand
- 1 onion diced
- 1 jalapeño seeded and diced
- 2 cloves garlic minced
- 2 tablespoons cilantro chopped
- 2 cups Monterey Jack cheese shredded
- 4 large flour tortillas
- 1 inch vegtable oil
- salt, black pepper, garlic powder, cayenne pepper, and chili powder to taste.
Instructions
- Start by making the tender chicken filling. Cook a few boneless, skinless chicken breasts however you prefer (baked, grilled, poached) until cooked through. Once cooled, shred or dice the chicken.
- Prepare your ingredients. Dice the jalapeños, onions, and garlic, then shred the cheese.
- Use a large cast iron skillet or Dutch oven, to sauté the diced onion, jalapeños, and minced garlic cloves over medium heat until soft and fragrant.
- Add them to a large mixing bowl along with the shredded chicken, tomatillo salsa, and chopped cilantro. Season with spices like salt, black pepper, garlic powder, cayenne pepper, and chili powder to taste.
- Let the chicken mixture cool slightly and then set up your workstation.
- Warm the flour tortillas briefly to make them pliable. Place a big scoop of the chicken filling in the center of each tortilla. Top it with shredded Monterey Jack cheese.
- Fold the bottom of the tortilla up and over the filling, then fold in both sides and roll up tightly into a burrito shape.
- Add an inch of vegetable oil to a large skillet or Dutch oven. Bring it to medium-high heat. Once the oil is hot, carefully place the chimichangas in the oil seam side down.
- Turn frequently until crispy and golden brown on all sides, about 2-3 minutes per side. Keep an eye on the oil temperature. If the chimichangas start to brown too quickly, you may need to lower the heat.
- Transfer the fried chimichangas to a paper towel-lined plate or baking sheet to drain excess grease. You can keep them warm in a 200°F oven while you fry the remaining burritos.
- Serve the hot chimichangas drizzled with Creamy Jalapeño Ranch Sauce and topped with fresh guacamole, a dollop of sour cream, and Homemade Pico de Gallo.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.