Chicken Chimichangas with Monterey Jack Cheese

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Chicken Chimichangas with Monterey Jack Cheese are a crispy Tex-Mex delight. These golden-brown tortillas are filled with seasoned shredded chicken, gooey melted cheese, and salsa, offering an irresistible combination of flavors and textures. Perfect for weeknight dinners or casual gatherings, they pair beautifully with guacamole and sour cream for a complete meal.

Table of Contents

• Why This Chicken Chimichangas Recipe Is Perfect
• Everything You Need for Chicken Chimichangas with Monterey Jack Cheese
• How To Make Chicken Chimichangas with Monterey Jack Cheese Step by Step
• Common Questions About Chimichangas
• Easy Ingredient Swaps for Chimichangas
• Common Mistakes To Avoid
• Expert Tips and Pro Shortcuts

Why This Chicken Chimichangas Recipe Is Perfect

• Saves your busy weeknights: With just 10 minutes of prep, these chimichangas are quick and easy to make. The fried tortillas provide a satisfyingly crunchy bite while the cheesy interior makes it a filling meal.
• Customizable spice levels: Whether you prefer mild or medium salsa, you can tailor the heat to your taste. The added chili powder and cumin deliver just the right Tex-Mex flair.
• Pairs well with toppings: Serve these chimichangas with sour cream or guacamole to elevate each bite. The creamy textures balance the crispiness for a perfect flavor experience.
• Great for gatherings: Impress friends and family with this crowd-pleasing dish. The golden-brown chimichangas are visually striking and always a hit at casual dinners.

Everything You Need for Chicken Chimichangas with Monterey Jack Cheese

• 2 cups cooked, shredded chicken
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup salsa (mild or medium, depending on preference)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 4 large flour tortillas
• Vegetable oil, for frying
• Sour cream, for serving (optional)
• Guacamole, for serving (optional)
• Chopped cilantro, for garnish (optional)

Monterey Jack cheese is a key ingredient, offering a creamy and mild flavor that melts perfectly inside the tortillas. The combination of cumin and chili powder enhances the shredded chicken, delivering a classic Tex-Mex taste.

Looking for something similar? Try our cold stuffed mini peppers with.

For more ideas, check out our anti inflammatory turmeric chicken soup.

You might also enjoy our healthy buffalo chicken mac and cheese.

How To Make Chicken Chimichangas with Monterey Jack Cheese Step by Step

1. In a large bowl, combine the shredded chicken, Monterey Jack cheese, salsa, ground cumin, chili powder, and garlic powder. Mix thoroughly until the filling is evenly seasoned.
2. Lay out the flour tortillas on a flat surface. Spoon about 1/2 cup of the chicken mixture onto the center of each tortilla.
3. Fold each tortilla burrito-style: fold in the sides, then roll tightly from bottom to top to enclose the filling completely. Ensure the seams are secured to prevent filling from leaking during frying.
4. Heat about 1 inch of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
   

   

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   Essential CookwareLodge Cast Iron Skillet 12-inch

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5. Carefully place the rolled chimichangas seam-side down into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
6. Remove the chimichangas from the oil and drain on paper towels to remove excess grease. Let them sit for a minute to cool slightly before serving.
7. Serve the chimichangas with sour cream, guacamole, and a sprinkle of chopped cilantro if desired. Enjoy the perfect balance of crispy edges, cheesy filling, and creamy toppings.

Common Questions About Chimichangas

• Can I bake these instead of frying? Yes, brush the rolled chimichangas with vegetable oil and bake at 400°F (200°C) for 20 minutes, flipping halfway through for even crispiness.
• What tortillas are best for chimichangas? Use large flour tortillas as they are pliable and create a crispy texture when fried or baked.
• Can I use pre-cooked rotisserie chicken? Absolutely! Rotisserie chicken adds depth to the filling and saves time on preparation.

Easy Ingredient Swaps for Chimichangas

• Cheddar cheese instead of Monterey Jack: Cheddar adds a slightly sharper flavor but melts just as well in the filling.
• Corn tortillas instead of flour: While less traditional, corn tortillas can offer a nuttier flavor, though they might be less pliable during folding.
• Tomato paste instead of salsa: For a thicker and less spicy filling, tomato paste can replace salsa, though it won’t provide the same tangy kick.

Common Mistakes To Avoid

• Skipping the oil temperature check: Always ensure the oil reaches 350°F (175°C) to fry evenly and avoid soggy chimichangas.
• Overstuffing the tortillas: Keep the filling to 1/2 cup per tortilla to prevent tearing during rolling or frying.
• Not securing the seams: Fold tightly and firmly to avoid filling spilling out while frying.

Expert Tips and Pro Shortcuts

• Pre-cook and shred chicken in advance: Save time by preparing the chicken ahead and storing it in the fridge for up to 3 days.
• Use a thermometer for frying: Maintain consistent oil temperature for perfectly crispy tortillas without burning.
• Make a dipping sauce: Mix sour cream, lime juice, and cilantro for a zesty topping that complements the chimichangas beautifully.
• Double the recipe for meal prep: Freeze cooked chimichangas for up to 3 months; reheat them in the oven for a quick meal.

Chicken Chimichangas with Monterey Jack Cheese

Delicious crispy chicken chimichangas filled with Monterey Jack cheese and flavorful spices, perfect for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

• 2 cup cooked, shredded chicken
• 1 cup Monterey Jack cheese shredded
• 1/2 cup salsa mild or medium, depending on preference
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 4 large flour tortillas
• vegetable oil for frying
• sour cream for serving (optional)
• guacamole for serving (optional)
• chopped cilantro for garnish (optional)

Method

 

1. In a large bowl, combine the shredded chicken, Monterey Jack cheese, salsa, ground cumin, chili powder, and garlic powder. Mix until well combined.
2. Lay out the flour tortillas on a flat surface. Spoon about 1/2 cup of the chicken mixture onto the center of each tortilla.
3. Fold each tortilla burrito-style: fold in the sides, then roll tightly from bottom to top to enclose the filling completely.
4. Heat about 1 inch of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
5. Carefully place the rolled chimichangas seam-side down into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
6. Remove the chimichangas from the oil and drain on paper towels to remove excess grease.
7. Serve the chimichangas with sour cream, guacamole, and a sprinkle of chopped cilantro if desired.

Notes

For a healthier option, bake the chimichangas in the oven at 400°F (200°C) for 20 minutes instead of frying.

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