Chicken Chimichangas (Print Version)
# Ingredients:
→ Filling
01 -
2 green onions, sliced thin
02 -
1 cup shredded cheese (Mexican blend or cheddar)
03 -
1 teaspoon chili powder
04 -
1/2 teaspoon crushed dried oregano
05 -
1 teaspoon ground cumin
06 -
1/2 cup chunky salsa
07 -
1 can mashed refried beans
08 -
2 cups shredded or diced cooked chicken
→ Assembly
09 -
6 extra-large flour tortillas
10 -
3 tablespoons of canola or vegetable oil
→ Toppings
11 -
Fresh guacamole to serve
12 -
Creamy sour cream on the side
13 -
Extra salsa for dipping
# Instructions:
01 -
Pan fry chicken breasts until they're no longer pink. Allow to cool before dicing or shredding.
02 -
Mix together the chicken, cheese, onions, refried beans, spices, and salsa in a large bowl.
03 -
Spoon 1/2 cup of filling into the middle of each tortilla. Fold in the sides, then roll up tightly.
04 -
Brush rolled tortillas with oil, then bake at 400°F for about 25 minutes. Cook until crispy and golden.
05 -
Heat oil in a pan over medium heat. Lay chimichangas seam side down and fry, turning every few seconds, until evenly golden.
# Notes:
01 -
Choose between frying or baking
02 -
Pairs well with a side of Mexican-style rice
03 -
Add toppings right before eating