Ingredients
- 2 acups cooked chicken , chopped or shredded
- 1 cup refried beans
- 1/2 cup salsa (your favorite kind)
- 1 tsp cumin
- 1/2 tsp dried oregano leaves, crushed
- 1 tsp chili powder
- 1 cup shredded cheese, cheddar or Mexican blend
- 2 green onions, chopped
- 6 large flour tortillas
- Salsa, sour cream and guacamole, for serving
Instructions
Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping or shredding. I used rotisserie chicken.
Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
Place about 1/2 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling and roll up like a burrito.
For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice.
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