Chicken Chimichangas - so good, so easy. Full recipe below.

Ingredients

• 2 lb Chicken Breast (boneless, skinless, trimmed)
• 1 tsp Chili Powder (ground)
• 1 tsp Ground Cumin (ground)
• 0.5 tsp Garlic Powder (granulated)
• 0.5 tsp Onion Powder (ground)
• 0.5 tsp Salt (kosher or table)
• 0.25 tsp Black Pepper (freshly ground)
• 1 can (4 oz) Diced Green Chilies (drained)
• 4 large Flour Tortillas (10‑inch flour tortillas)
• 2 tbsp Vegetable Oil (high smoke‑point oil for frying)
• 1 cup Queso Dip (store‑bought cheese sauce, shredded)

Instructions

1. Cook Chicken

   Bring a large pot of water to a boil, add the chicken breasts, and cook until fully done (about 12 minutes).

   Time: PT12M

   Temperature: 100°C

2. Shred Chicken

   Remove the chicken from the pot, let it rest for 2 minutes, then shred with two forks into bite‑size pieces.

   Time: PT5M

3. Season Chicken

   In a large bowl combine the shredded chicken with chili powder, cumin, garlic powder, onion powder, salt, pepper, and the drained diced green chilies. Mix thoroughly.

   Time: PT2M

4. Warm Tortillas

   Place the flour tortillas on a microwave‑safe plate, cover with a damp paper towel, and microwave for 20‑30 seconds until pliable.

   Time: PT1M

5. Assemble Burritos

   Lay a tortilla flat, spoon about a quarter of the chicken mixture onto the center, fold the sides in, and roll tightly.

   Time: PT5M

6. Fry Burritos

   Heat vegetable oil in the skillet over medium‑high heat (about 180°C). Add the burritos seam‑side down, turning every 2‑3 minutes until all sides are golden brown, about 10 minutes total.

   Time: PT10M

   Temperature: 180°C

7. Heat Queso

   In a clean pan or the same skillet, warm the queso dip over medium heat, stirring constantly until smooth.

   Time: PT2M

   Temperature: medium

8. Serve

   Place the fried burritos on a serving plate, spoon warm queso over each, and serve immediately with Mexican rice.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

3g