- 2 Cups Cooked Shredded Chicken
- 1 Can Rotel Diced Tomatoes and Green Chilies (drained)
- ½ Cup Diced Sweet Onions
- 1–2 Tbsp. Taco Seasoning
- ½ Cup Colby-Monterey Jack Cheese (shredded)
- ½ Cup Sharp Cheddar Cheese (shredded)
- 1 Pkg. Extra Large (Grande) Flour Tortillas
- 2 Tbsp. All-Purpose Flour (mixed with water to make a paste)
- Vegetable Oil for frying
In a bowl, mix together the shredded chicken, Rotel diced tomatoes and green chilies, onions, and taco seasoning.
Place flour tortillas on a flat work surface. Add ½ cup of the chicken mixture in the center of each tortilla, and sprinkle with Colby-Monterey Jack cheese, and sharp Cheddar cheese. Fold both sides of the tortilla to the center, then fold the bottom of the tortilla over the chicken filling and roll tightly. Spread some of the flour paste along the edge of the tortilla to help seal the seam.
In a deep skillet, add 1 inch of vegetable oil and heat to 350 degrees. Using tongs, place the chimichangas seam side down in the hot oil and fry 2 – 3 minutes, or until golden brown, then flip over and fry the other side until golden brown and crispy (fry in small batches and check to see oil temperature stays at 350 degrees between each batch). Then place on a rack to drain the excess oil.
Serve warm and garnish with guacamole, sour cream, and pico de gallo.
Keywords: Chicken Chimichanga, Chicken Burrito, Fred Chicken Burrito, Deep Fried Burrito