Chicken Chimichangas

Golden, crackly tortillas wrapped around juicy spiced chicken and melty cheese, served hot with a bright squeeze of lime.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie or leftover roast chicken)
• 4 large flour tortillas (10-inch / burrito size)
• 1 1/2 cups shredded cheese (cheddar or Monterey Jack)
• 1/2 onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika (or regular paprika)
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 tbsp tomato paste
• 1/3 cup water
• 2 tbsp chopped cilantro (optional)
• 1 tbsp lime juice (plus lime wedges to serve)
• Salt and black pepper
• Neutral oil, for shallow-frying (about 1 1/2 cups)

Method

• 1

  Step 1: Make the chicken filling

  Heat 1 tbsp oil in a skillet over medium heat. Add onion and cook until softened and lightly golden, 4–5 minutes. Add garlic and cook until fragrant, 30 seconds. Stir in cumin, chili powder, paprika, oregano (and cayenne if using) for 20 seconds to “bloom” the spices.

• 2

  Step 2: Season and bind

  Add tomato paste and stir for 30 seconds to caramelize slightly. Add water, then the shredded chicken. Toss well until the chicken is evenly coated and the mixture looks saucy, not dry, 2–3 minutes. Season with salt and pepper. Off heat, stir in lime juice and cilantro (if using). Let cool 5 minutes (this helps the chimichangas seal and fry better).

• 3

  Step 3: Assemble

  Warm tortillas (microwave 15–20 seconds or in a dry pan) until pliable. Add a line of cheese down the center of each tortilla (about 1/3–1/2 cup), top with chicken filling (about 1/2 cup). Fold in the sides, then roll up tightly like a burrito. Place seam-side down.

• 4

  Step 4: Fry until crisp

  Pour oil into a medium skillet to a depth of about 1/2 inch. Heat to 175–180°C / 350°F (a tortilla scrap should sizzle immediately). Fry chimichangas seam-side down first, 2–3 minutes per side, turning carefully, until deep golden and very crisp. Drain on a rack (best) or paper towels.

• 5

  Step 5: Serve

  Rest 2 minutes (the filling will be molten-hot), then serve with lime wedges and your favorite salsa or hot sauce (if you have it).

Tips

• **Baking option (lighter):** Brush or spray with oil and bake at 220°C / 425°F for 12–15 minutes, turning once, until crisp and golden.
• **Air fryer option:** Spray with oil and air fry at 200°C / 390°F for 8–10 minutes, turning halfway.
• **Prevent blowouts:** Don’t overfill, cool the filling slightly, and start frying seam-side down so it “glues” shut.
• **Cheese choices:** Monterey Jack melts beautifully; cheddar brings more punch. A mix is ideal.
• **Serving ideas (pantry-friendly):** A quick shredded lettuce + lime + salt salad, or simply salsa/hot sauce if available.

Nutrition (per serving, estimate)