Nobody knows for certain the history of chimichangas, although it’s believed someone accidentally dropped a burrito into hot oil and uttered the word chimichanga (instead of cussing!) But it came out amazingly delicious and so our love affair with chimichanga recipes was born.
It doesn’t matter whether or not that’s the actual history of these crispy, crunchy treats or the stuff of folklore, and it doesn’t really matter. What does matter is how easy these are to make and how downright delicious they are!
These green chili, chicken and cheese chimichangas are cooked in a skillet on the stove rather than in the deep fryer so they’re a little healthier but still every bit as tasty as the deep fried kind. You’ll never want drive-thru chimichangas again, not when it’s this easy to make your own.
Why You’ll Love the Recipe:
These chimichangas are so crunchy and delicious. The chicken, cheese and green chili pepper filling is very tasty and you’ll find them so easy to make.
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How to Serve Them:
Serve chimichangas hot (let them cool for about 10 minutes first though – they get very hot in the center!) Pair them with rice and beans, avocado slices, a simple green salad, or grilled mixed vegetables.
Can You Make Them Ahead?
Yes, you can prepare them in advance, keep them covered and refrigerated and just cook them later if you want.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can add extra chilies or reduce the amount. You can use turkey or pork in place of the chicken, or use smaller tortillas for snack-sized chimichangas.
Green Chile and Cheese Chimichangas
Ingredients
- 2 boneless skinless chicken breasts
- 1 chicken bouillon cube
- ½ tablespoons Mexican seasoning any kind you like
- 1 tablespoon mesquite seasoning or ancho chili powder, salt and pepper
- 2 teaspoons ground cumin
- ½ tablespoon smoked paprika
- 8 ounces canned diced green chilies
- 2 teaspoons dried oregano
- 6 x 10-inch flour tortillas
- 12 slices thick-cut colby jack cheese
- 12 slices thick-cut monterey jack cheese
- Oil for pan-frying
Instructions
- Put the chicken in a pot and add water to cover.
- Crumble in the bouillon cube and add the seasoning and bring to a boil.
- Cover and simmer for 10 minutes or until tender, then let the chicken cool and reserve about ⅓ cup of the broth.
- Shred the chicken and put it in a pan. Stir in the paprika, mesquite seasoning, oregano, cumin, and drained chilies.
- Cook for 5 minutes over a low to medium heat, stirring occasionally.
- Put 2 monterey jack cheese slices in the middle of each tortilla and top with a cup of the chicken and then 2 slices of the colby jack on top of that.
- Fold in the short ends of the tortillas and then roll them up.
- Heat ½ inch of oil in a skillet to about 350°F.
- Add the chimichangas seam side down and cook for 3 minutes on each side or until golden brown.
- Cool slightly on a wire rack and then serve warm.
