My husband LOVES chimichangas! This is a recipe where I never really have exact measurementsI just know what it should look like.So bear with me, and experiment with it as welluntil it tastes like what you want it to.
Here is a guesstimate of the recipe:
Preheat oven to 375 F
Filling makes enough for about 6 Flour tortillas
In a bowl combine:
2 cups cooked shredded chicken
1/2 tsp cumin
1/4 tsp oregano
2 Tbsp salsa
1/2 cup to 1 cup Monterey Jack cheese….depending if you are a cheese person.
1 4 oz. can of green chilies.
Go by what kind of taste you like.
Mix together. Go by looks. You don’t want it to wet or the chimichanga won’t hold together properly.
Microwave tortillas for a few seconds to get them soft enough to be pliable so that they won’t crack when you fold them.
Blend 1 egg together in a separate bowl.
Using the chicken filling mixture, place some of the filling in the center of a tortilla.
Using a pastry brush, brush the outer tortilla around the filling with the egg mixture. It is going to help hold the chimichanga together. Fold up the tortilla.
Heat up some olive oil in a frying pan. Place the chimichanga folded side down first into the frying pan. After a few seconds flip it over to the other side. You just want it to be light golden brown.
After both sides are golden brown, place on a foiled baking sheet.
Place in 375 F oven for about 15 minutes
Top with guacamole, sour cream and salsa.