CHEESY Chicken Chimichangas Recipe

Ingredients

• 4 pieces Boneless Skinless Chicken Thighs (about 1.5 lb total, trimmed)
• 2 Tbsp Olive Oil (for massaging and searing)
• 2 Tbsp Seasoning Blend (mix of salt, pepper, paprika, cumin, chili powder, garlic powder, onion powder)
• 1 cup Tomato Sauce (plain or seasoned)
• 1 cup Chicken Broth (low‑sodium preferred)
• 1 medium Onion (whole, quartered for simmering)
• 6 large Flour Tortillas (10‑inch, flexible)
• 1 can Refried Beans (15 oz, any brand)
• 1 cup Shredded Cheese Blend (Mexican blend or cheddar‑monterey jack mix)
• 1/2 cup Sour Cream (for drizzling)
• 1/2 cup Pico de Gallo (store‑bought or homemade)
• 2 Tbsp Vegetable Oil (for pan‑frying)

Instructions

1. Season the Chicken

   Drizzle 2 Tbsp olive oil over the 4 chicken thighs, massage to coat, then sprinkle the seasoning blend evenly on all sides.

   Time: PT5M

2. Sear the Chicken

   Heat the large pot over medium‑high, add a splash of oil, and sear each thigh about 3 minutes per side until golden.

   Time: PT5M

3. Add Sauce and Simmer

   Reduce heat to medium‑low, pour in 1 cup tomato sauce, 1 cup chicken broth, and the quartered onion. Stir briefly.

   Time: PT2M

4. Slow Cook the Chicken

   Cover the pot and let the mixture simmer gently for 1 hour, stirring occasionally, until the chicken is fork‑tender.

   Time: PT1H

5. Shred the Chicken

   Transfer the cooked thighs and softened onion to a large mixing bowl. Using a spoon, mash and pull apart the meat until fully shredded and mixed with the onion.

   Time: PT5M

6. Assemble the Chimichangas

   Lay a tortilla flat, spread a thin layer of refried beans, sprinkle 2 Tbsp cheese, add a generous scoop of shredded chicken, then fold the sides and roll tightly like a burrito. Repeat for all 6 tortillas.

   Time: PT10M

7. Pan‑Fry the Chimichangas

   Heat the frying pan over medium‑high, add 2 Tbsp vegetable oil, and place the chimichangas seam‑side down. Fry 45 seconds per side until golden brown and crispy.

   Time: PT10M

8. Drain and Garnish

   Remove chimichangas onto paper towels to drain excess oil. Drizzle each with sour cream, sprinkle a little extra cheese, and top with pico de gallo.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

35 g

Fat

20 g

Fiber

5 g