If you prefer the fried version of Chicken Chimichangas, begin by heating vegetable oil in a large skillet over medium-low heat until it reaches about 375°F. For the baked version, preheat your oven to 375°F and prepare a baking sheet by greasing it with nonstick spray to ensure the chimichangas don’t stick.

In a separate skillet, add a drizzle of vegetable oil and heat over medium heat. Once shimmering, toss in the diced white onion and sauté for about 2-3 minutes until fragrant and slightly softened. Add minced garlic, chili powder, oregano, and cumin, stirring for another minute until the spices are aromatic and well blended with the onions.

Mix in the cooked, shredded chicken with the sautéed onion and spices, seasoning everything with salt and pepper. Stir in the canned diced green chilies, allowing the mixture to heat through for about 5 minutes, or until everything is warm and the flavors meld beautifully. Remove from the heat and prepare to fill your tortillas.

Warm your burrito-size flour tortillas for easy folding. Lay each tortilla flat and scoop about 1/2 cup of the savory chicken filling onto the center, followed by a generous sprinkle of shredded Monterey Jack cheese. Fold the sides of the tortilla inward and roll it up tightly, ensuring the filling is securely enclosed, with the seam facing down.

For frying, gently lower each chimichanga into the hot oil with a pair of tongs, frying for about 1-2 minutes on each side or until golden brown and crispy. For those opting for the baked method, place the rolled chimichangas seam side down on the greased baking sheet, spritz with a little oil, and bake for 20-30 minutes, flipping halfway, until golden and crispy.

Allow the Chicken Chimichangas to rest for a few minutes once cooked, enhancing the crispiness. Serve warm and glistened with your choice of toppings; fresh salsa, zesty guacamole, and creamy sour cream make delightful accompaniments. Enjoy the tantalizing flavors and textures in each delicious bite!