Easy Chicken Chimichangas
Delicious chicken chimichangas, crispy and filled with flavor.
Equipment
- Frying Pan
- Baking sheet
- Skillet
Ingredients
Main Ingredients
- 2 cups cooked chicken, chopped or shredded
- 1 can refried beans
- 0.5 cup salsa
- 1 teaspoon cumin
- 0.5 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 units green onions, chopped
- 3 tablespoons oil (vegetable or canola oil)
- 6 large flour tortillas
- 1 serving salsa for topping optional
- 1 serving sour cream for topping optional
- 1 serving guacamole for topping optional
Instructions
- Cook chicken breasts in a frying pan until tender and no longer pink, about 10-12 minutes. Let them rest for a few minutes before chopping.
- In a mixing bowl, combine refried beans, chopped chicken, cheese, salsa, cumin, oregano, chili powder, and green onions. Mix well until combined.
- Place about 1/2 cup of chicken mixture in the center of each tortilla and fold the opposite sides over the filling, rolling it up like a burrito.
- For baked chimichangas: Preheat the oven to 400°F (200°C). Lightly brush with oil and bake for 25 minutes until golden and crispy.
- For pan-fried chimichangas: Heat a skillet over medium heat, add oil, and place chimichangas seam side down. Turn every 20-30 seconds until golden, about 5-7 minutes.
- Serve warm, topped with salsa, sour cream, and guacamole. Enjoy with a side of authentic Mexican rice!
Notes
For a vegetarian option, substitute the chicken with black beans or grilled vegetables.