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1
Heat 2 tbsp oil in a large saute pan over medium high heat.
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2
Add onions and saute until softened about 2 mins.
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3
Add the garlic, chili powder, oregano and cumin, cooking and stirring until fragrant, about 1 min.
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4
Add shredded chicken.
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5
Season with salt and pepper.
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6
Stir in the green chilies.
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7
Cook 5 mins or until heated through.
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8
Set aside.
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9
One of the time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel.
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10
Spread half a cup of the chicken mixture and a rectangle in the center of the tortilla.
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11
Sprinkle with 1 to 2 tablespoons of cheese.
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12
Fold the bottom of the tortilla over the filling and then fold the sides over.
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13
Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks.
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14
Place folded side down.
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15
Using tongs lower the chimichangas into a deep fryer folded side down wanted to time.
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16
Hold a chimichangas with the tongues into a seal together.
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17
Cook until golden brown on all sides about 3 minutes.
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18
Drain on a paper towel and continue with remaining Chimichangas.
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19
Remove toothpicks in serving me with enchilada sauce or salsa drove all over the top with a sprinkling of cheese.
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20
If desired add jalapeno peppers with the onions.
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21
You can also add black beans and Spanish rice in the tortilla when adding the chicken.
