Chicken Chimichangas (Print Version)
# Ingredients:
→ Filling
01 -
1/2 teaspoon crushed oregano
02 -
2 chopped green onions
03 -
1 teaspoon ground cumin
04 -
1 cup shredded cheese (Mexican blend or cheddar)
05 -
2 cups cooked chicken, shredded or diced
06 -
1 can of refried beans
07 -
1/2 cup of your favorite salsa
08 -
1 teaspoon chili powder
→ Assembly
09 -
6 large flour tortillas
10 -
3 tablespoons of canola or vegetable oil
→ Toppings
11 -
Add guacamole
12 -
Serve with sour cream
13 -
Use extra salsa on top
# Instructions:
01 -
Sauté chicken breast in a skillet until it's fully cooked and no longer pink inside. Let it rest before chopping it up.
02 -
Stir together the cooked chicken, cheese, beans, green onions, salsa, and seasonings in a big bowl.
03 -
Spoon about half a cup of the mixture onto the middle of each tortilla. Roll it up burrito-style by folding the edges inward and rolling tightly.
04 -
Spread some oil on top, then bake at 400°F for 25 minutes, or until it looks crispy and golden.
05 -
Warm up oil in a skillet over medium heat. With seam side down, fry each chimichanga, turning it every 2–3 seconds, until all sides are golden brown.
# Notes:
01 -
Works well with either baking or frying
02 -
Pair it with a side of Mexican-style rice
03 -
Add toppings just before eating