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Chimichangas are a cherished staple in Mexican cuisine, beloved by food enthusiasts for their irresistible combination of crispiness and flavorful fillings. These deep-fried burritos, often stuffed with a delectable array of ingredients, offer a satisfying crunch that contrasts beautifully with the tender, savory contents inside. With roots steeped in rich culinary traditions, chimichangas have evolved into a favorite dish not only in Mexico but also in Tex-Mex cuisine, captivating the hearts of many across North America.

Chicken Chimichangas

Get ready to indulge in these Crispy Chicken Chimichangas! Packed with savory shredded chicken, creamy refried beans, and melted cheddar, these golden delights are seasoned to perfection with chili powder and cumin. Fry them until crispy and serve with fresh salsa and sour cream for a delicious meal. Perfect for a quick dinner or a fun gathering, this recipe is sure to impress your family and friends. Try making them today!
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Ingredients
  

2 cups cooked, shredded chicken

1 cup refried beans

1 cup cheddar cheese, shredded

1 tsp chili powder

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

4 large flour tortillas

1/4 cup fresh cilantro, chopped (optional)

1 cup vegetable oil (for frying)

Sour cream and salsa (for serving)

Instructions
 

In a large mixing bowl, combine the shredded chicken, refried beans, cheddar cheese, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

    Lay a tortilla flat on a clean surface. Spoon about 1/4 of the chicken mixture onto the center of the tortilla. If desired, sprinkle with chopped cilantro.

      Fold the sides of the tortilla over the filling, then roll it tightly from the bottom up to form a burrito shape. Secure with toothpicks if needed.

        Heat the vegetable oil in a deep frying pan over medium heat. Once hot, carefully place the chimichangas seam-side down into the oil.

          Fry for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove chimichangas from the oil and drain on paper towels.

            Serve hot with sour cream and salsa on the side.

              Prep Time: 20 mins | Total Time: 40 mins | Servings: 4