Mini Chicken Chimichangas

These crispy, cheesy, and delicious mini chicken chimichangas are perfect little treats for a quick and easy meal, or as a fun and tasty appetizer.

Here’s a detailed recipe for Mini Chicken Chimichangas:
Serving size and preparation time:
This recipe makes 8 mini chicken chimichangas.
As for preparation time, it should take about 25-30 minutes to prepare and cook the mini chicken chimichangas. This includes the time to cook and shred the chicken, sauté the vegetables, and fry the chimichangas.
Note that the exact preparation time may vary depending on your cooking skills, equipment, and the size of the chimichangas you are making.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 cup diced tomatoes
• 1/2 cup salsa
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 8 small flour tortillas
• Vegetable oil for frying
• Toppings: sour cream, guacamole, chopped cilantro, etc. (optional)

Instructions:

1. In a large skillet, heat a bit of oil over medium heat. Add the onions, bell peppers, and tomatoes, and cook until the vegetables are soft and tender, about 5 minutes.
2. Add the shredded chicken, salsa, chili powder, cumin, oregano, garlic powder, salt, and pepper to the skillet. Stir to combine all the ingredients. Cook until the mixture is heated through, about 5 minutes.
3. In a small bowl, mix together the shredded cheese.
4. Place a tortilla on a work surface and spoon 2-3 tablespoons of the chicken mixture in the center of the tortilla. Sprinkle some of the shredded cheese.
5. Roll up the tortilla, tucking in the sides as you go. Repeat with the remaining tortillas and filling.
6. In a large, deep skillet, heat about 1 inch of oil over medium heat until hot. Use a thermometer to check the temperature and make sure the oil is around 350°F.
7. Fry the chimichangas in the hot oil, turning occasionally, until they are golden brown and crispy, about 2-3 minutes per side.
8. Drain the chimichangas on a paper towel-lined plate to remove any excess oil.
9. Serve the mini chicken chimichangas hot with your favorite toppings, such as sour cream, guacamole, chopped cilantro, or any other toppings of your choice.

Topping and serving suggestions:

Here are some topping and serving suggestions for Mini Chicken Chimichangas:
Toppings:

• Sour cream
• Guacamole
• Salsa
• Shredded cheese
• Chopped cilantro
• Diced avocado
• Diced onions
• Diced tomatoes
• Shredded lettuce
• Jalapeño peppers
• Hot sauce

Serving suggestions:

• Serve the mini chicken chimichangas hot with a dollop of sour cream and a scoop of guacamole on top.
• Garnish with chopped cilantro, diced avocado, and a sprinkle of shredded cheese.
• Serve with a side of salsa and a small mixed greens salad.
• Make a DIY toppings bar and let your guests add their favorite toppings to their chimichangas.
• Serve the mini chicken chimichangas as an appetizer, with a bowl of salsa or guacamole for dipping.

Overall, the mini chicken chimichangas are versatile and can be served in many different ways to suit your taste and dietary needs. Have fun with it and enjoy!