Easy Chicken Chimichangas

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  2 cup Chicken, Shredded
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  1.5 cup Mexican Blend Cheese
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  0.7 cup Salsa, Prepared, Red, Store-Bought
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  6 Flour Tortillas(270g)
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  1 tbsp Butter

Instructions

1. 1Shred the cooked chicken breast into bite-sized pieces using two forks or your hands, then combine in a bowl with the Mexican blend cheese and red salsa until evenly mixed.
2. 2Lay one flour tortilla flat on a clean surface and spoon approximately 1/2 cup of the chicken mixture into the center, leaving 1 inch of border on all sides.
3. 3Fold the left and right sides of the tortilla inward over the filling, then roll tightly from the bottom edge upward to form a sealed cylinder (chimichanga shape) with the seam on the bottom.
4. 4Repeat step 3 with the remaining tortillas and filling mixture until all four chimichangas are formed.
5. 5Melt the salted butter in a large skillet over medium-high heat for 1–2 minutes until foaming, then place the chimichangas seam-side down in the pan in a single layer (work in batches if needed).
6. 6Pan-fry the chimichangas for 4–5 minutes over medium-high heat until the bottom is golden brown and crispy, then carefully flip and cook for another 3–4 minutes until the other side is golden brown and the cheese begins to leak slightly at the seams.
7. 7Transfer the cooked chimichangas to paper towels to drain briefly, then divide evenly into 4 plates while hot.
8. 8Serve immediately with additional salsa, sour cream, or toppings of choice on the side.