Crispy Chicken Chimichangas (Print Version)

# Ingredients:

→ Main Filling

01 - 2 cups cooked chicken, chopped or shredded
02 - 1 can refried beans
03 - 1/2 cup salsa
04 - 1 cup shredded cheese (cheddar or Mexican blend)
05 - 2 green onions, chopped

→ Seasonings

06 - 1 teaspoon cumin
07 - 1/2 teaspoon dried oregano, crushed
08 - 1 teaspoon chili powder

→ Assembly

09 - 6 large flour tortillas
10 - 3 tablespoons vegetable or canola oil

→ Optional Toppings

11 - Salsa for serving
12 - Sour cream for serving
13 - Guacamole for serving

# Instructions:

01 - Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
02 - Add refried beans, chicken, cheese, salsa, spices, and green onions to a mixing bowl and combine well.
03 - 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.
04 - Preheat oven to 400°F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
05 - Heat oil in a skillet over medium heat. Place chimichangas seam side down and turn every 2-30 seconds until lightly golden on all sides.

# Notes:

01 - Can be either baked or pan-fried depending on preference
02 - Best served immediately while crispy
03 - Can customize with your favorite salsa and toppings

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