Chicken Chimichangas Recipe

Ingredients

• 2 cups cooked chicken, chopped or shredded
• 1 can refried beans
• 1/2 cup salsa, your favorite kind
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano, crushed
• 1 teaspoon chili powder
• 1 cup shredded cheese, cheddar or Mexican blend
• 2 green onions, chopped
• 3 tablespoons oil (vegetable or canola oil)
• 6 large flour tortillas
• Salsa
• Sour cream
• Guacamole

Instructions

1. 1

   Prepare the Filling: In a medium bowl, combine the cooked chicken, refried beans, salsa, cumin, crushed dried oregano, chili powder, shredded cheese, and chopped green onions. Mix well to blend all flavors evenly.

2. 2

   Assemble Chimichangas: Lay out one flour tortilla on a clean surface. Spoon an even amount of the filling mixture onto the center of the tortilla. Fold in the sides and then roll the tortilla tightly from one end to the other to enclose the filling completely. Repeat with remaining tortillas and filling.

3. 3

   Heat the Oil: In a large skillet, pour the 3 tablespoons of vegetable or canola oil and heat over medium heat until hot but not smoking, around 350°F (175°C) if using a thermometer.

4. 4

   Fry the Chimichangas: Carefully place the rolled chimichangas seam side down in the hot oil. Fry for about 3-4 minutes on each side or until the tortillas are golden brown and crispy. Use tongs to turn the chimichangas gently to avoid breaking the wraps.

5. 5

   Drain Excess Oil: Remove the fried chimichangas from the skillet and place them on a plate lined with paper towels to drain any excess oil.

6. 6

   Serve the chimichangas hot, topped with your choice of salsa, sour cream, and guacamole for added flavor and creaminess.