Entree: United States – Southwest – Chimichangas (Deep-fried flour tortillas filled with seasoned meat and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) boneless skinless chicken thighs, approx. 3 large thighs
- 1 tbsp (15 ml) vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) chili powder
- 1/2 tsp (2.5 g) dried oregano
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/2 cup (120 ml) chicken broth
- 1/2 cup (120 ml) tomato salsa, mild or medium
- 1 cup (115 g) shredded cheddar cheese
- 4 large flour tortillas (10-inch (25 cm))
- 3 cups (720 ml) vegetable oil for frying
- Optional for serving: sour cream, salsa, guacamole, chopped cilantro

Show original ingredient measurements

- 1 lb (454 g) boneless skinless chicken thighs, approx. 3 large thighs
- 1 tbsp (15 ml) vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) chili powder
- 1/2 tsp (2.5 g) dried oregano
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/2 cup (120 ml) chicken broth
- 1/2 cup (120 ml) tomato salsa, mild or medium
- 1 cup (115 g) shredded cheddar cheese
- 4 large flour tortillas (10-inch)
- 3 cups (720 ml) vegetable oil for frying
- Optional for serving: sour cream, salsa, guacamole, chopped cilantro

Instructions

1. Pat chicken dry. In a medium skillet heat 1 tbsp (15 ml) vegetable oil over medium heat; add chopped onion and cook until softened, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
2. Add chicken thighs to the skillet; season with 1 tsp (5 g) cumin, 1 tsp (2 g) chili powder, 1/2 tsp (2.5 g) oregano, 1/4 tsp (1 g) black pepper and 1/2 tsp (3 g) salt. Brown chicken on both sides, about 3–4 minutes per side.
3. Pour in 1/2 cup (120 ml) chicken broth and 1/2 cup (120 ml) salsa, bring to a simmer, cover, and cook until chicken is cooked through, about 12–15 minutes. Remove chicken and shred with two forks; return shredded chicken to pan and stir to combine with sauce. Stir in 1 cup (115 g) shredded cheddar. Adjust seasoning.
4. Warm tortillas briefly in a dry skillet or microwave to make them pliable. Place about 3/4 cup (approx. 180 g) of the shredded chicken mixture in the center of each tortilla. Fold sides in, then roll tightly to form burrito-shaped packets.
5. In a deep skillet or pot, heat 3 cups (720 ml) vegetable oil to 350°F (175°C). Carefully place chimichangas seam-side down into the hot oil in batches; fry until golden brown and crisp, about 2–3 minutes per side. Use tongs to turn.
6. Drain chimichangas on a rack or paper towels. Serve hot topped with salsa, sour cream, guacamole, and chopped cilantro.