Oil Fried Chicken Chimichanga Recipe
A deep-fried chimichanga recipe
    Servings Prep Time
    4chimichangas 10min
    Cook Time Passive Time
    35min 2.5hrs
    Servings Prep Time
    4chimichangas 10min
    Cook Time Passive Time
    35min 2.5hrs
    Ingredients
    Instructions
    1. Boil chicken breasts until cooked through. Let cool and shred.
    2. In a medium saucepan over medium heat, combine chicken, tomatoes, spices, and 1/4 cup water. Heat until chicken is coated and water has mostly evaporated.
    3. Heat tortillas in microwave for 30 seconds.
    4. Spoon chicken mixture onto tortillas and fold ends to close. Place tortillas in a covered dish in freezer for at least two hours.
    5. In a large skillet, heat oil to 375°. Fry the frozen chimichangas for about 10 minutes, when tortillas reach a dark golden brown. Move to paper towels to drain.
    6. Serve and enjoy!
    Recipe Notes

    Freezing helps the chimichanga stay together during frying, but if you are a burrito folding expert like this it might not be needed. I sometimes fry just enough to get the tortilla crispy and then transfer to the oven at 350° for ten minutes. To skip the frying and freezing altogether, bake at 450° for ten minutes.