Description
These crispy, golden Chicken Chimichangas are stuffed with spiced shredded chicken, refried beans, and melty cheese, then fried to perfection! Serve them with guacamole, pico de gallo, and sour cream for a delicious Tex-Mex dinner in just 35 minutes.
Ingredients
Units
Scale
- 2 cups cooked and shredded chicken
- 1 (4 oz) can diced green chiles
- 1/4 cup green chile sauce
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 8 large flour tortillas
- 1 (16 oz) can refried beans
- 1 cup shredded cheddar cheese (or Mexican blend)
- Oil, for frying
Optional Toppings:
- Mexican crema or sour cream
- Guacamole or diced avocado
- Pico de gallo or diced tomatoes
- Shredded lettuce
- Cilantro
- Lime wedges
Instructions
- In a skillet over medium heat, combine the shredded chicken, green chiles, green chile sauce, cumin, and salt. Stir and heat for about 4 minutes until warmed through.
- Warm the tortillas: Cover them with a damp paper towel and microwave for 30 seconds to make them more pliable.
- Assemble the chimichangas:
- Spread refried beans down the middle of a tortilla.
- Add a few tablespoons of the chicken mixture.
- Sprinkle with cheese.
- Fold in the sides and roll up into a burrito shape. Repeat with all tortillas.
- Heat about 1 inch of oil in a heavy-bottomed skillet over medium-high heat.
- Fry each chimichanga seam-side down for about 1 minute until golden brown, then turn and cook on all sides.
- Drain on a paper towel-lined plate.
- Serve warm with your favorite toppings!
Notes
- Baking option: Brush with oil or melted butter and bake at 400°F for 20 minutes, flipping halfway.
- Air fryer option: Spray with cooking spray and air-fry at 375°F for 8-10 minutes, flipping halfway.
- Substitute black beans or pinto beans for refried beans if preferred.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg