Chicken Chimichangas

• 1 to 2 cups vegetable oil, divided

Chicken Filling

• • 1/2 cup diced white onion
  • 2 teaspoons minced garlic
  • 1/2 Tablespoon chili powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 4 cups cooked, shredded chicken (a rotisserie chicken works perfect for this)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 (burrito-size) flour tortillas, warmed
  • 2 cups shredded Monterey Jack cheese

  • Toppings

    • salsa, sour cream, guacamole, pico, lettuce, etc.

  • Baked Version

    • Preheat oven to 375 degrees F. Grease a large baking sheet with nonstick spray. Set aside.

    Chicken Filling

    • In a separate large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced onion and cook until slightly softened. Add in garlic, chili powder, oregano and cumin. Stir and cook until fragrant, about 1 minute. Add the shredded, cooked chicken. Season with salt and pepper. Stir in the green chilies and continue to stir and cook mixture for another 5 minutes, or until thoroughly heated. Set aside.
    • Warm tortillas in the microwave. On each tortilla, add about 1/2 cup of the chicken mixture into the center. Top with 3 tablespoons of the shredded Monterey jack cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas.

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