Best Chimichanga Recipe

Ingredients

• 2 cups Chicken Broth (low‑sodium, for slow cooker)
• 1 cup Onion (yellow onion, diced)
• 2 tablespoons Fresh Cilantro (leaves only, chopped)
• 1 tablespoon Ground Cumin
• 1 tablespoon Chili Powder
• 1 teaspoon Granulated Garlic
• 0.25 teaspoon Cayenne Pepper
• 2 large Chicken Breast Halves (boneless, skinless, about 1.5 lb total)
• 4 Flour Tortillas (8‑inch, soft, kept at room temperature)
• 1 cup Aged Cheddar Cheese (shredded, sharp aged cheddar)
• 2 tablespoons Sour Cream
• 1 cup Guacamole (homemade (avocado, lime juice, salt))
• 1 pinch Salt
• 2 cups Vegetable Oil (high smoke‑point oil such as canola, enough to fill deep fryer 2 inches deep)
• 4 Toothpicks (for securing the roll)

Instructions

1. Prepare Slow‑Cooker Liquid

   Add 2 cups chicken broth, 1 cup diced onion, 2 Tbsp chopped cilantro, 1 Tbsp ground cumin, 1 Tbsp chili powder, 1 tsp granulated garlic, and ¼ tsp cayenne pepper to the slow cooker. Whisk until well combined.

   Time: PT5M

2. Cook Chicken in Slow Cooker

   Place the two chicken breast halves into the seasoned broth. Cover and cook on HIGH for 4 hours until the meat is tender and easily shreds.

   Time: PT4H

3. Shred the Chicken

   Remove the chicken breasts, let cool slightly, then shred with two forks. Sprinkle a pinch of salt and set aside.

   Time: PT10M

4. Prepare Guacamole (If Not Pre‑Made)

   Mash ripe avocados, add lime juice, a pinch of salt, and optional cilantro. Mix until smooth.

   Time: PT5M

5. Assemble the Chimichangas

   Lay a flour tortilla flat. Place a generous spoonful of shredded chicken in the center, add a dollop of guacamole, a drizzle of sour cream, and sprinkle with shredded aged cheddar. Fold the sides in, roll tightly, and secure with a toothpick.

   Time: PT10M

6. Preheat Deep Fryer

   Heat the deep fryer to 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

7. Fry the Chimichangas

   Place the assembled chimichangas in the fryer basket, being careful not to overcrowd. Fry for about 4 minutes, turning once, until golden brown and the cheese is melted.

   Time: PT4M

   Temperature: 375°F

8. Rest, Slice, and Serve

   Remove chimichangas with tongs, let drain on paper towels, and rest for 5 minutes. Remove toothpicks, cut each chimichanga in half lengthwise, and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

6 g