Sauté the Chicken

Heat a bit of olive oil in a large pan over medium heat. Once the oil is hot, season your chicken breasts with a pinch of salt, pepper, and cumin (don’t overdo it – just enough to enhance the natural flavors). Sauté the chicken for about 6-7 minutes on each side, or until it’s fully cooked through and has a nice golden-brown color.

Tip: If you want your chicken to be extra juicy, you can cover the pan with a lid while it cooks. This traps the moisture and keeps the chicken from drying out.

Once your chicken is done, let it rest for a few minutes before shredding it. I always use two forks to shred the chicken – it’s quick, easy, and gives you nice, tender pieces that are perfect for stuffing into your tortillas.

Making the Chicken Filling

Now that your chicken is all shredded and ready to go, it’s time to create the filling. In a large bowl, combine your shredded chicken with cream cheese, shredded cheese, and your spices. I use a blend of garlic powder, onion powder, chili powder, and cumin to give the filling that perfect combination of savory and warm flavors.

Pro Tip: If you want to spice things up a little, you can add some diced jalapeños or a pinch of cayenne pepper to the mix. It’s totally up to you, depending on your taste!

Mix everything together until it’s all combined into a creamy, cheesy filling. This is the part where you can really make the recipe your own. You can add some sautéed onions or peppers if you like, or even throw in some beans for added texture.

Assembling Your Chicken Chimichangas

Now that the filling is ready, it’s time to put everything together. Take one of your flour tortillas and lay it flat on a clean surface. Scoop a generous amount of the chicken filling into the center of the tortilla – don’t be shy, you want these chimichangas to be nice and full!

Once the filling is in place, fold in the sides of the tortilla and then roll it up tightly, like you’re making a burrito. This will keep everything sealed inside while it fries up. I always make sure to pinch the seams and ends to ensure the filling doesn’t spill out during cooking.

Tip: If you want an extra crispy exterior, you can brush the outside of the tortilla with a bit of olive oil before frying. It’ll give the chimichangas a gorgeous golden finish!

Frying the Chimichangas

It’s time to fry up these babies! In a large frying pan, heat up a few tablespoons of olive oil over medium heat. Once the oil is hot and shimmering, carefully add your chimichangas to the pan, seam-side down. Let them cook for about 2-3 minutes per side until they’re golden and crispy.

Pro Tip: If you’re worried about the oil splattering, you can cover the pan with a splatter guard. It’s a simple tool, but it makes a huge difference in keeping the kitchen mess-free!

Once the chimichangas are crispy and golden, use tongs to remove them from the pan and place them on a paper towel-lined plate to drain the excess oil. This keeps them nice and crunchy without being too greasy.

Oven-Baking Option for Healthier Chimichangas

If you’re not into frying, no worries! You can easily bake your chimichangas in the oven for a healthier option. Preheat your oven to 400°F (200°C) and place the chimichangas on a baking sheet. Lightly brush each one with olive oil, then bake for about 20-25 minutes, flipping them halfway through.

You’ll still get that crispy, golden texture – and it’s a great alternative if you’re trying to keep things a little lighter.