Ingredients:

  • 2 cups cooked, shredded chicken breast
  • 1 tbsp olive oil
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/4 cup chicken broth or water
  • 1/4 cup cream cheese, softened (optional)
  • Salt and freshly ground black pepper to taste
  • 6 large (10-inch/25cm) flour tortillas
  • 2 tbsp melted unsalted butter or light olive oil (for brushing)
  • 1/4 cup finely grated Monterey Jack or sharp cheddar cheese (optional)
  • Salsa (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Guacamole or sliced avocado (for serving)

Instructions:

  1. If starting with raw chicken, cook it (poach or pressure cook) until tender, then shred finely. Set aside 2 cups of shredded chicken.
  2. Heat olive oil in a large skillet over medium heat. Sauté the diced onion until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the cumin, chili powder, and oregano. Cook for 30 seconds. Add the shredded chicken and chicken broth/water. Stir well to coat the chicken evenly with spices.
  4. If using, stir in the softened cream cheese until melted and incorporated. Season generously with salt and pepper. Remove from heat and allow to cool slightly.
  5. Preheat your oven to 400°F (200°C). Lightly warm the 6 flour tortillas for about 15 seconds per side in a dry pan or microwave to make them pliable.
  6. Lay a tortilla flat. Place about 1/3 cup of filling slightly off-centre. If using cheese, sprinkle a little over the filling. Fold in the sides, then tightly roll the bottom edge up over the filling, forming a tight, sealed cylinder.
  7. Place the seam-side down on a baking sheet lined with parchment paper. Repeat for all 6 chimichangas.
  8. Brush the tops and sides of each chimichanga generously with melted butter or oil. Sprinkle lightly with extra grated cheese if desired.
  9. Bake for 20–25 minutes, flipping halfway through, until the tortillas are deeply golden brown and visibly crisp.
  10. Let them rest for just a minute, then serve piping hot with salsa, sour cream, and guacamole.