Chicken Chimichanga Recipe
Flour Tortilla with Grilled Chicken Breast, Deep Fried To Golden Brown, with Sour Cream & Choice Of Sauce
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Ingredients
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Chicken Filling
Chimichanga Assembly
Method
Chicken Preparation
- 1
In a medium bowl, combine the olive oil, garlic powder, cumin, paprika, salt, and black pepper to create a marinade.
- 2
Add the boneless chicken breasts to the marinade, ensuring they are thoroughly coated. Let it marinate for at least 30 minutes.
- 3
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
- 4
Remove the chicken from the grill and allow it to rest for a few minutes before slicing it into thin strips.
Chimichanga Assembly
- 5
Take a flour tortilla and place a portion of grilled chicken in the center.
- 6
Sprinkle shredded cheese over the chicken.
- 7
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top to create a sealed chimichanga.
- 8
In a large pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 9
Carefully place the rolled chimichangas seam side down in the hot oil, frying in batches if necessary to avoid overcrowding.
- 10
Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serving
- 11
Serve the chimichangas warm, garnished with a dollop of sour cream and your choice of salsa or sauce.