A delightful Tex-Mex dish featuring crispy chimichangas filled with a flavorful chicken mixture, topped with fresh garnishes.
Heat a skillet over medium heat and sauté the diced onion until translucent.
Ensure the skillet is hot before adding the onion for even cooking.
Add the chopped green chilies, salt, oregano, and chili powder to the skillet. Stir and cook for 2 minutes.
Toast the spices slightly to enhance their flavors.
Mix in the cooked and shredded chicken and diced tomatoes. Combine well and cook for another 3 minutes.
Ensure the mixture is evenly heated for consistent flavor.
Place a portion of the filling onto each tortilla and fold into a burrito shape.
Secure the folds with a toothpick if needed to prevent them from opening during frying.
Heat oil in a skillet and fry the chimichangas seam-side down until golden brown, then flip and fry the other side.
Use enough oil to submerge half the chimichanga for even frying.
Drain the fried chimichangas on paper towels to remove excess oil.
Pat gently with paper towels to keep the chimichangas crispy.
Serve the chimichangas topped with shredded cheese, sour cream, and salsa. Garnish with lettuce and sliced black olives.
Serve immediately to enjoy the chimichangas at their crispiest.
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