Chicken Chimichangas (Print Version)
# Ingredients:
→ For the Filling
01 -
2 cups shredded chicken (rotisserie or homemade)
02 -
1 small sweet onion, diced
03 -
1 tbsp avocado oil, plus more for frying
04 -
1 tsp chili powder
05 -
½ tsp ground cumin
06 -
½ tsp paprika
07 -
Salt and pepper to taste
08 -
¼ cup salsa verde
09 -
1 cup Monterey Jack cheese, shredded
10 -
½ cup Oaxaca cheese, shredded
11 -
1 tbsp fresh lime juice
→ For Assembly
12 -
4 large flour tortillas, burrito size
13 -
1 cup refried beans
→ For Garnish
14 -
Guacamole
15 -
Sour cream
16 -
Salsa
17 -
Fresh cilantro, chopped
# Instructions:
01 -
Heat 1 tablespoon avocado oil in a skillet over medium heat. Add diced onion and sauté until softened. Add shredded chicken, chili powder, cumin, paprika, salt, and pepper. Stir and cook until combined.
02 -
Place the chicken mixture in a bowl. Add ¼ cup salsa verde, 1 cup shredded Monterey Jack cheese, and ½ cup shredded Oaxaca cheese. Stir until the cheese starts to melt. Add 1 tablespoon lime juice.
03 -
Lay a flour tortilla flat. Spread ¼ cup refried beans in the center. Add about 1/4 of the chicken and cheese mixture. Fold in the sides of the tortilla, then roll up tightly.
04 -
In a skillet, heat a thin layer of avocado oil over medium heat. Place each chimichanga seam-side down in the skillet. Cook for about 2-3 minutes per side, turning as needed, until all sides are golden and crispy. Add more oil if necessary between batches.
05 -
Serve hot with guacamole, sour cream, salsa, and fresh cilantro.