Chop the cooked chicken into small, bite-sized pieces and transfer to a small mixing bowl. Add shredded cheese, ground cumin, chili powder, garlic powder, salt, and pepper. Mix thoroughly until combined and slightly creamy.
2 cups cooked chicken, shredded, 1 cup shredded cheese, 1 teaspoon ground cumin, 1 teaspoon chili powder, 0.5 teaspoon garlic powder, to taste salt and pepper
Place a tortilla flat on a clean work surface. Spoon about 2-3 tablespoons of the chicken mixture onto the center of the tortilla, spreading it lightly but leaving space at the edges. Repeat with remaining tortillas.
8 small flour tortillas
Fold the sides of each tortilla inward and roll tightly from one end to the other to form a small, sealed boat shape or burrito-style wrap. Use a little water or beaten egg to seal the edge if needed. Repeat with all tortillas.
8 small flour tortillas
Heat vegetable oil in a deep-fryer or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer to verify temperature.
1 cup vegetable oil
Carefully fry the wrapped chimichangas in batches, turning occasionally with a slotted spoon or tongs, until they are golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
8 small flour tortillas
Serve the mini chimichangas hot, optionally garnished with salsa, sour cream, or guacamole for dipping. They should have a crunchy exterior with gooey, cheesy filling inside.
