Chicken Chimichangas
Chicken Chimichangas
A delicious crispy burrito served topped with sour cream, guacamole and salsa.
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 leaves, 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
For topping:
- Salsa, sour cream and guacamole, optional
Instructions
- Add refried beans, cooked and shredded chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
- Place about ½ cup of the chicken mixture in the center of each tortilla.
- Fold opposite sides over filling and roll up like a burrito.
- For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
- For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
- Serve warm, topped with salsa and sour cream and a side of Mexican Rice.