Why This Chicken Chimichanga Never Fails
Community Score: 50% | 7.6K views | 1w
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Crispy on the outside, melty on the inside, and easy to pull off at home. Once you make chimichangas this way, you will not need to order them at a restaurant again. The filling is versatile and the golden crunch is a must! If you enjoyed this, please like the video and subscribe to the channel. *TIMESTAMPS* 0:00 Intro 0:05 The Ingredients 0:16 Making The Chicken Filling 1:36 Homemade Flour Tortillas 4:48 Assemble And Cook INGREDIENTS 1 ½ cups cooked seasoned shredded chicken 8 oz block cream cheese (softened) 1 can green chiles 8 oz shredded Colby Jack cheese 8 large flour tortillas Cooking oil for frying (Target fry oil temp: 350°F to 355°F) QUICK TIPS Soften the cream cheese completely so it mixes smoothly with the chicken and chiles. Keep your oil temp between 350°F and 355°F to get a golden crust without soaking up extra oil. *Enjoyed the video? Drop a like and subscribe to catch the next recipe.* Making The Best Chimichangas At Home How I Make Chimichangas From Scratch
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