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For Baking: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
For Frying: Heat 1 inch of oil in a deep skillet to 350°F (175°C).
Prepare the Filling:
In a mixing bowl, combine the shredded chicken, shredded cheese, salsa, cumin, chili powder, garlic powder, and salt. Stir until everything is evenly mixed.
Assemble the Chimichangas:
Lay out the tortillas on a flat surface. Spoon about ½ cup of the chicken filling into the center of each tortilla. Fold the sides of the tortilla in and roll it up tightly, like a burrito.
Cook the Chimichangas:
To Fry: Carefully place the chimichangas seam-side down into the hot oil. Fry for 2-3 minutes on each side until golden and crispy. Remove from the oil and drain on paper towels.
To Bake: Place the chimichangas seam-side down on the prepared baking sheet. Lightly spray or brush the tops with oil. Bake for 20-25 minutes, flipping them halfway, until they are golden brown and crispy.
Serve:
Serve your chimichangas hot, topped with sour cream, guacamole, extra salsa, chopped cilantro, and a squeeze of lime for that festive touch!
Serving and Storage Tips:
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