Its easy to prepare and doesnt require many ingredients!
Let it come to a boil, and cook the chicken.
Shred the chicken using tongs, kitchen shears, or two forks.
Image by Simply Mamá Cooks via Youtube
Mix, then add a couple of tablespoons of the broth.
Mix again to keep it from drying.
Step 3:
Cook the flour tortillas in a large pan.
Once it bubbles and gets really airy, flip it and cook the other side.
Repeat with the remaining flour tortillas.
Cover them with aluminum foil and set aside.
Fold the sides toward the center, then fold the top and bottom.
check that you wrap it tight.
Place on a baking sheet, then repeat with the remaining tortillas.
Step 5:
Start preheating your oil in a pan.
see to it the oil comes up to a high smoke point without burning.
To peek if the oil is ready, dip a bamboo stick into the bottom of the pan.
If it starts bubbling around the edge, your oil is ready.
Add the chicken chimichangas with the folded side down.
Hold it in place for about 10 to 15 seconds.
Cook each side for a few seconds until golden brown.
Transfer to a cooling rack with a baking sheet on the bottom.
Step 6:
Serve with your favorite sides and enjoy!
