In a large skillet, heat olive oil over medium heat. Add potatoes and onions then cook until tender and browned. Add green chilies and salsa verde then stir to combine. Add chicken and seasonings then stir to combine. Add 1 cup cheese and stir until melted. Turn off heat and set aside.
To assemble, add 1/3 cup chicken mixture to center of tortilla then sprinkle about 2 tablespoons cheese. Fold two sides towards center, fold one open side toward center then roll up tightly.
Baking Instructions: Preheat oven to 400 degrees. Place assembled chimichangas seam side down on baking sheet. Brush tops with melted butter. Bake for 20 minutes or until golden brown.
Frying Instructions: After rolling up tortilla, secure seam with a toothpick. Add canola oil to a large deep skillet or dutch oven about 1 ½-2 inches. Once oil reaches 350-375 degrees, place chimichangas in and cook each side until golden brown. Remove with tongs and allow to drain on a paper towel lined platter.
Use “Simply Potatoes” Diced Potatoes with Onion for a quick shortcut.
These can be cooked in an air fryer too.
Freezer friendly! Just assemble, secure with toothpick, then place in freezer bag. Thaw and cook when needed.