Crispy Chicken Chimichanga is filled with tender, shredded chicken, cheese and refried beans for a filling, satisfying dinner.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dinner, lunch
Cuisine: Mexican
Keyword: Chicken Chimichanga, Fried Burrito
Servings: 6
Calories: 406kcal
Author: Kellie
Cost: $10
Equipment
1 deep skillet
Ingredients
3 1/2cupscooked shredded chicken breasts
Canola oil for fryingplus 2 tablespoons for sautéing (or another neutral oil will work)
1/2cupfinely chopped yellow onion
2clovegarlicminced
1/2cuptomato sauce
3teaspoonsfajita seasoning
1/4cupsalsabottled or fresh
2Tablespoonssour creamplus more for topping
1 1/2cupsrefried beanshomemade or store bought
6burrito size flour tortillas
3/4cupshredded cheddar cheese
3/4cupshredded Monterey Jack cheese
Guacamolejalapeños and diced tomatoes, for serving (optional)
Instructions
Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat.
Add the onion and cook until slightly softened, approximately 3 minutes. Stir in garlic and cook 1 minute longer.
Add in tomato sauce, fajita seasoning and salsa. Bring just to a boil and reduce heat to a simmer, stirring frequently until sauce has thickened and reduces by half.
Season with salt and pepper to taste, stir in sour cream and chicken to combine.
Spread 3-4 tablespoons refried beans onto the center of each tortilla, leaving about a 2 1/2-inch border around the edge of tortilla.
Top with 1/2 cup of the chicken mixture and about 1 1/2 tablespoons of each of the shredded cheeses.
Fold the sides in then fold the bottom side up and roll to wrap.
Fill a deep skillet with about an inch of oil and heat over medium-high heat unit the temperature reaches 360 - 365 degrees on an instant read thermometer.
Once oil is hot, add two filled tortillas, seam side down and fry until golden brown on bottom. Then, using metal tongs, carefully flip to opposite side and cook until golden brown.
Remove from the oil and drain on paper towels. Repeat frying the remaining chimichangas.
Serve warm with sliced jalapenos, chopped avocado, guacamole, pico de Gallo, cilantro, sour cream, salsa or hot sauce.