Cheesy Chicken Chimichangas

  • Difficulty: Medium
  • one hour
  • 6 servings

These are the Mexican chimichangas. You should spice them generously and add salsa to the chicken mixture to get that Latin cuisine touch. You can use either maize tortillas or the wheat ones, as this makes the difference between gluten and gluten-free for this dish. For a juicy and refreshing touch, serve them with sour cream, diced tomatoes, and some guacamole.

Ingredients Needed for Cheesy Chicken Chimichangas

    1 tablespoon vegetable oil
    10 ounces of chicken breast, horizontally halved
    ⅔ cup salsa
    1 teaspoon cumin powder
    1 teaspoon dried oregano
    2 medium spring onions, chopped
    1 cup cheddar, grated
    6 tortillas
    2 tablespoons of melted butter
    ⅔ cup sour cream
    2 medium tomatoes, minced
    ½ cup guacamole

How to Make Cheesy Chicken Chimichangas

  1. Heat the vegetable oil in a skillet over medium heat and add the chicken. Cook on both sides until golden brown. Season with salt and pepper in the process.
  2. Transfer on chopping board and cut into slices.
  3. Add the chopped chicken, salsa, cumin, oregano, spring onion, and cheddar to a bowl. Mix until even.
  4. Distribute the meat mixture between tortillas. For each tortilla, cover the filling by folding 2 opposing sides, then rolling up.
  5. Place the tortilla wraps in a roomy baking dish, coat with melted butter, and bake for 25 minutes at 400⁰F/200⁰C.
  6. Serve them garnished with sour cream, diced tomatoes, and guacamole.

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