Chicken Chimichangas
These Chicken Chimichangas are crispy on the outside, warm and cheesy on the inside, and packed with bold flavor throughout. Shredded chicken is simmered with salsa and Spanglish Asadero Pollo Asado Seasoning, then rolled up with creamy refried beans and melty Monterey Jack cheese in a soft tortilla before being fried to golden perfection. A quick bake keeps them warm and crispy all the way through.
Topped with sour cream, guacamole, lettuce, and tomatoes, these chimichangas are a hearty, satisfying meal that's perfect for feeding a hungry crowd.
These Chicken Chimichangas are crispy on the outside, warm and cheesy on the inside, and packed with bold flavor throughout. Shredded chicken is simmered with salsa and Spanglish Asadero Pollo Asado Seasoning, then rolled up with creamy refried beans and melty Monterey Jack cheese in a soft tortilla before being fried to golden perfection. A quick bake keeps them warm and crispy all the way through.
Topped with sour cream, guacamole, lettuce, and tomatoes, these chimichangas are a hearty, satisfying meal that's perfect for feeding a hungry crowd.
Ingredients
1 Tbsp extra virgin olive oil
½ Cup chopped onion
4 Cups cooked, shredded chicken
¾ Cup prepared salsa
15 oz can refried beans
Vegetable oil for frying
8 oz shredded Monterey Jack cheese
6 burrito sized tortillas
Toppings - sour cream, guacamole, lettuce, and tomatoes
Instructions
Preheat the oven to 350°F. Place a cooling rack on a baking sheet and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3–4 minutes.
Stir in the shredded chicken, salsa, and Spanglish Asadero Pollo Asado seasoning. Cook a few minutes until heated through, then reduce heat to low to keep warm.
Meanwhile, in a small pot, mix the refried beans with a splash of water to thin them out slightly. Place over medium heat and warm through, stirring as needed.
In a large skillet, add enough oil to reach about 1 inch deep. Heat until the oil reaches around 350°F.
Wrap the tortillas in a damp paper towel and microwave on high for 30 seconds, or until pliable.
Working with one tortilla at a time, spread ⅙ of the heated beans down the center. Top with ⅙ of the chicken mixture, then ⅙ of the shredded cheese. Fold the edges of the tortilla over the ends of the filling, then roll it up like a burrito. Repeat with the remaining tortillas.
Working in batches, add the chimichangas to the hot oil, seam side down. Cook until golden brown and crispy, then flip and cook the other side, a couple of minutes per side.
Transfer the chimichangas to the cooling rack over the baking sheet and place in the oven.
Bake until heated all the way through, about 5 minutes.
Serve with desired toppings.
