This recipe presents two cooking techniques; frying or baking (choose to taste). If you prefer the frying version, then prep a large cast iron by filling it up with 2 inches of oil. Let the oil heat over low heat to reach 375 degrees Fahrenheit. If you prefer the oven version, then preheat it to 375 degrees F and prep a baking sheet by using nonstick spray.

Heat 2 tablespoons of vegetable oil in a large skillet over medium high heat to cook the diced onion until slightly softened. Blend in the minced garlic, cumin, oregano, chili powder. Combine and cook for about a minute until fragrant. Add the shredded chicken with salt and pepper, then add in the green chilies while continuing to stir and cook for about 5 minutes. Place aside.

Heat the tortillas for a few second in the microwave. Divide half of the mixture in the center of each tortilla, then top with 3 tablespoons of shredded cheese. Fold the sides over the filling, then fold the bottom up and roll into a wrap. Do the same with the other tortillas, then place the chimichangas a large plate.

For the frying method: Carefully lower one folded tortilla at a time into the hot oil and fry on both sides for about 1 to 2 minutes until golden brown. Gently transfer to a plate lined with paper towel to absorb the oil.

For the baking method: Line the chimichangas in a slightly oiled baking sheet. Lightly spray the tops with non stick spray, then bake for about 20 to 30 minutes.

Transfer to a serving plate and garnish with one or more of the suggested toppings. Enjoy!