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Mini Chicken Chimichangas

Mini chicken chimichangas are small, crispy tortillas filled with shredded chicken, cheese, and lime juice, then toasted until golden brown. They develop a crunchy exterior with a flavorful, tender interior, making them a quick and satisfying snack or appetizer.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup shredded cooked chicken preferably leftovers or cooked fresh
  • 4 small flour tortillas
  • 0.5 cup shredded cheese cheddar, Monterey Jack, or blend
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil

Equipment

  • Skillet or frying pan
  • Tongs or spatula

Method
 

  1. Place a skillet over medium heat and warm the tortillas for about 30 seconds on each side until flexible; set aside.
  2. In a mixing bowl, combine shredded chicken, shredded cheese, and lime juice; stir until well mixed.
    1 cup shredded cooked chicken
  3. Scoop about 2-3 tablespoons of the chicken mixture onto the center of each tortilla.
    1 cup shredded cooked chicken
  4. Fold the sides of each tortilla over the filling and roll tightly to enclose the filling completely, sealing the edge with a light press.
  5. Heat vegetable oil in a skillet over medium-high heat. Place the rolled chimichangas seam side down and cook for about 2-3 minutes until golden brown and crispy, then flip and cook the other side for another 2-3 minutes.
    1 cup shredded cooked chicken
  6. Remove from skillet and drain on paper towels. Serve immediately with desired accompaniments.