How To Make CHIMICHANGAS | The BEST Chicken Chimichangas!

Add 1.5 pounds of chicken breast to the crock pot.

Sprinkle in 1 tablespoon of chicken bouillon powder.

Add onion powder, cracked black pepper, garlic powder, and smoked paprika to taste.

Add 8 ounces of softened cream cheese to the crock pot.

Cover the crock pot and set it to high, cooking for 4 to 4.5 hours until the chicken is cooked through and tender.

Once cooked, shred the chicken in the crock pot using tongs and mix with the cream cheese.

Add 1 can of green chilies to the shredded chicken and mix well, adjusting seasoning to taste.

For the tortillas, combine flour, baking powder, and salt in a bowl.

Add rendered bacon fat and hot water gradually until the dough comes together.

Knead the dough for about 10 minutes until soft and slightly tacky.

Divide the dough into 6 to 8 balls and let them rest under a damp paper towel for about 20 minutes.

Roll out each dough ball into a 9 to 10 inch round tortilla.

Cook the tortillas on a large griddle until they bubble up on both sides, keeping them warm in a towel.

Take a tortilla, add 1/4 to 1/3 cup of filling, and some shredded colby jack cheese.

Roll the tortilla tightly, tucking in the sides like a burrito.

Preheat oil for frying the chimichangas.

Fry the chimichangas until golden brown on both sides, flipping as needed.

Place the fried chimichangas on a baking sheet lined with paper towels to cool.

Equipment Needed

Spice Level: