Chimichangas

Ingredients

• 4 Large Flour Tortillas (10‑inch soft flour tortillas)
• 2 cups Cooked Shredded Chicken (cooked chicken breast or rotisserie chicken, shredded)
• 1 cup Refried Beans (canned, warmed)
• 0.5 cup Diced Onion (yellow onion, finely diced)
• 0.5 cup Chunky Salsa (mild or medium, store‑bought or homemade)
• 1 cup Shredded Mexican Blend Cheese (cheddar and Monterey Jack blend, shredded)
• 2 teaspoons Spice Blend (1 tsp cumin, 1 tsp chili powder, ½ tsp garlic powder, ½ tsp smoked paprika)
• 2 tablespoons Vegetable Oil (for pan‑frying, high smoke point)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)
• 1 Lime Wedges (cut into wedges, for serving)

Instructions

1. Cook and Shred the Chicken

   Heat 1 tablespoon of vegetable oil in a large skillet over medium‑high heat. Add the cooked chicken (or raw chicken breasts if starting from scratch) and season with the spice blend. Cook, stirring, until the chicken is heated through and lightly browned, then shred with two forks.

   Time: PT12M

   Temperature: medium‑high heat

2. Warm the Refried Beans

   In a small saucepan, add the refried beans with a splash of water and heat over medium heat, stirring until smooth and hot.

   Time: PT5M

   Temperature: medium heat

3. Prepare the Filling

   In a mixing bowl combine the shredded chicken, warmed beans, diced onion, chunky salsa, and half of the shredded cheese. Mix until evenly distributed.

   Time: PT5M

4. Assemble the Chimichangas

   Lay a flour tortilla flat. Spoon about ¼ cup of filling onto the center, then fold the sides over and roll tightly, sealing the edge with a little water or a dab of beaten egg.

   Time: PT5M

5. Pan‑Fry Until Golden

   Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat (about 350°F). Place the rolled chimichangas seam‑side down and fry 3‑4 minutes per side, or until deep golden and crispy. Sprinkle the remaining shredded cheese on top during the last minute so it melts.

   Time: PT12M

   Temperature: 350°F

6. Drain and Rest

   Transfer the fried chimichangas to the paper‑towel‑lined plate to absorb excess oil. Let rest for 2 minutes before serving.

   Time: PT2M

7. Garnish and Serve

   Sprinkle chopped cilantro over the chimichangas and serve with lime wedges on the side.

   Time: PT3M

Nutrition Facts

Calories

460

Protein

26g

Carbohydrates

45g

Fat

20g

Fiber

6g