Ingredients:

  • 3 cups (450g) shredded cooked chicken
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (120ml) sour cream
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (2.5g) smoked paprika
  • 1/4 tsp (1.2g) cayenne pepper
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1.2g) black pepper
  • 6 large (approx. 10-inch) flour tortillas
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, and shredded Monterey Jack cheese.
  2. Stir in the garlic powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix until the chicken is fully coated and the mixture looks silky.
  3. Warm the tortillas in the microwave for 15 seconds to make them pliable.
  4. Spoon about 1/3 cup (80ml) of the filling into the center of each tortilla, shaping it into a rectangle. Fold in the left and right sides, then roll tightly from the bottom up.
  5. For oven method: Place chimichangas seam-side down on a baking sheet, brush exteriors with oil, and bake at 425°F (218°C) for 12-15 minutes. For air fryer method: Brush with oil and air fry at 400°F (200°C) for 6-8 minutes, flipping halfway through.