Taco Tuesday might be our favorite day of the week. We love to switch it up, so it isn’t always technically tacos, but we love the variety and that it doesn’t get boring.
Here is a recipe for Chicken and Chorizo Chimichangas without a deep fryer or an air fryer:
- 3 Chicken Breasts
- 1/2lb Chorizo
- 7-10 Flour Tortillas
- 2Tbsp Butter
- Olive Oil
- 1 Can Diced Green Chilis
- 1 Jar Tostitos Queso Blanco Dip (This is Medium, and adds a little spice. Choose a mild jar of cheese dip if your family doesn’t like it spicy.)
- Queso Fresco (Crumbling Cheese)
- Salt, Pepper, and Cumin
- Sour Cream & Avocado for Topping
20-30 Minutes Prep Time and 20 Minutes Cook Time
Place 3 chicken breasts breasts on the rack in your Instant Pot with water below. Season with salt, pepper, and cumin. Pressure cook on high for 8 minutes. Shred. Place in a large mixing bowl. If you don’t have an instant pot, you can bake chicken in the oven.
Cook half a pound of chorizo in a skillet. Drain off the extra grease. Add this to the mixing bowl with the shredded chicken.
Add to the Chicken and Chorizo; 1 Can Green Chilis and 3Tbsp Queso Blanco Dip. Stir it all Together.
In a skillet with a little olive oil, cook each tortilla on high for about 20 seconds. This helps prevent them from tearing while you form the chimichangas, and it adds some flavor.
Form the Chimichangas
Spoon mixture into shells and wrap/ roll them into shape. Grease the bottom of a Pyrex baking dish (I used butter), and place chimichangas in the dish. Baste the top of each chimichanga with melted butter. (I prefer this Silicone Basting Brush by OXO because it doesn’t leave bristles behind.)
Bake at 400º for 18 Minutes.
Pull from Oven and Cover with Queso Blanco Dip and Queso Fresco Crumbles. Broil for 1-2 Minutes.
Top with Sour Cream and Avocado.
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