- 8
- 30 mins
- 60 mins
Ingredients
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) package shredded Monterey Jack cheese
- 1/2 (1 ounce) package taco seasoning
- 1 pound shredded chicken
- 8 (10 inch) flour tortillas
- 1/2 cup vegetable oil
Preparation
Step 1
In a large bowl, stir together the cream cheese, shredded cheese, and taco seasoning until well blended. Fold in the chicken.
Evenly divide mixture among the 8 tortillas.
How to fry a chimichanga with NO MESS:
Pour 1/2 inch Oil in your electric skillet and heat to 360 degrees.
Place the filling in a recangle fashion. Leaving 2" of the tortilla dry at the top and bottom. Leave the SIDE 1 & 1/2" dry.
Fold the botton of the tortilla up first, then carefully fold the sides up. Roll over, making sure you keep your fingers on the bottom edge of the tortilla.
Gently lay/roll the chimichanga into the hot skillet, folded side down. Fry 4 chimichangas at a time until golden brown, about 3-4 minutes on each side. Always use TONGS when turning your Chimi's. Drain on a plate lined with paper towels.