Chicken Chimichangas
Crispy, golden chimichangas filled with tender shredded chicken, refried beans, and cheese, perfect for any occasion.
Equipment
- Large Skillet
- Measuring Cups and Spoons
- Cooling Rack
- Baking Sheet
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1/2 cup chopped onion
- 2 cloves garlic (minced)
- 4 cups cooked shredded chicken
- 3/4 cup prepared salsa
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1/2 tsp. salt
- 15 oz refried beans canned
- oil vegetable oil (for frying)
- 8 oz shredded cheese (cheddar and Monterey Jack)
- 6 burrito-sized tortillas
- toppings (sour cream, guacamole, lettuce, tomatoes, etc.)
Instructions
- Preheat your oven to 350°F (175°C) and place a cooling rack on a baking sheet.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Stir in the cooked shredded chicken, salsa, cumin, smoked paprika, and salt. Cook for another 5 minutes until heated through.
- In a small pot, heat the refried beans over low heat, adding a splash of water if needed to loosen them up.
- Heat vegetable oil in a separate skillet to 350°F for frying.
- Microwave tortillas for about 30 seconds to make them pliable.
- Assemble each chimichanga by spreading refried beans on one side of the tortilla, adding chicken mixture, and sprinkling cheese. Fold in the sides and roll up tightly.
- Carefully place chimichangas seam-side down in hot oil and fry until golden brown, about 2-3 minutes per side.
- Transfer fried chimichangas to the cooling rack in the oven to keep warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.