Chimichangas

🥄 Ingredients

• 2 ½ cups cooked shredded chicken
• 1 (16-ounce) can refried beans
• ¾ cup chunky salsa
• ¼ cup diced white onion
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt, (plus more to taste)
• ¼ teaspoon freshly ground black pepper
• 2 cups shredded Monterey Jack cheese, (divided)
• 8 large flour tortillas ((10-inch tortillas are often called “burrito-sized”))
• ½ cup vegetable oil, (if frying (less if baking or air frying))
• For topping: pico de gallo, Mexican crema or sour cream, guacamole

👨‍🍳 Instructions

1. 1

   Combine the chicken, refried beans, salsa, onion, smoked paprika, garlic powder, salt, and black pepper in a large bowl.

2. 2

   Assemble the chimichangas by layering ½ cup of the chicken filling onto the center of each tortilla, then top with ¼ cup of shredded cheese.

3. 3

   Fold the bottom edge of each tortilla up and over the filling. Then fold in the sides and finish by rolling the tortilla up from the bottom.

4. 4

   To fry: Heat ½ cup vegetable oil in a skillet or saute pan over medium-high heat until it reaches 350°F. Working in batches of 2, fry the chimichanges for 3 minutes, flipping halfway through, until the outsides are golden brown and crispy. Transfer to a plate lined with paper towels to absorb any excess oil.

5. 5

   To bake: Brush the tops of the chimichangas with a little oil. Transfer them to a large baking sheet lined with parchment paper. Bake in a 400°F oven for 25 minutes or until golden brown and crispy.

6. 6

   To air-fry: Brush the tops of the chimichangas with a little oil. Transfer them to the air fryer and air fry for 12 minutes at 380°F or until golden brown and crispy.

7. 7

   Serve with Mexican crema or sour cream, pico de gallo or salsa, and guacamole if desired.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.