Making Mini Chicken Chimichangas is a simple process. Just follow these steps:

1. Prepare the Filling: In a large bowl, combine the shredded chicken, cheese, onion, bell pepper, and taco seasoning. Mix until thoroughly combined.

2. Heat the Tortillas: Warm the flour tortillas in a microwave or skillet for about 10-15 seconds. This makes them easier to roll.

3. Fill the Tortillas: Place about 2-3 tablespoons of the chicken filling in the center of each tortilla.

4. Roll the Chimichangas: Fold the sides of the tortilla inward and roll it tightly from the bottom up, ensuring the filling is enclosed.

5. Heat the Oil: In a large skillet, heat the vegetable oil over medium heat. You’ll want enough oil to submerge the chimichangas halfway.

6. Fry the Chimichangas: Carefully add the chimichangas to the hot oil, seam-side down. Fry for about 2-3 minutes on each side until golden brown and crispy.

7. Drain Excess Oil: Once cooked, remove them from the oil and place them on paper towels to drain any excess oil.

8. Serve: Place the Mini Chicken Chimichangas on a platter and garnish with fresh cilantro. Serve hot with salsa or guacamole on the side.