Chicken Chimichangas
Equipment
- frying pan
- tongs
- mixing bowl
- measuring cup
- measuring spoons
Ingredients
For the Chicken
- 1 lb chicken breast
- cumin
- oregano
- chili powder
- salt
- black pepper
- 3 tbsp vegetable oil
For the Chimichangas
- 2 cup cooked chicken shredded
- 1 can refried beans
- ½ cup salsa
- 1 tsp cumin
- ½ tsp oregano
- 1½ tsp chili powder
- 1 cup Mexican cheese shredded
- 3 tbsp vegetable oil
- 6 large flour tortillas
For Sides/Toppings (optional)
- sriracha
- sour cream
- Spanish rice
- queso
- guacamole
Instructions
For the Chicken
- Lightly season chicken with cumin, oregano, chili powder, salt and black pepper.
- Cook chicken breast in a frying pan filled with 3 tablespoons of vegetable oil on medium heat, until no longer pink.
- Allow to cool for 2 minutes and then shred the chicken.
For the Chimichangas
- In a bowl, mix 1 can of refried beans, 1/2 cup of salsa, 1 teaspoon of cumin, 1/2 teaspoon of crushed dried oregano, 1 1/2 teaspoon of chili powder, 1 cup of Mexican cheese, and 2 cups of cooked chicken.
- Heat 6 tortillas in the microwave for 30 seconds to soften.
- Place 1/2 cup of mixture in the center of each tortilla. Roll up tortillas like burritos with sides tucked.
- Heat a frying pan over medium heat with 3 tablespoons of vegetable oil. Once oil is hot place chimichangas seam side down. Cook chimichangas on all sides until browned.
- Remove chimichangas from pan and they are ready to serve with you favorite toppings and sides.