Chicken Chimichangas {Fried or Baked}
Total Time: Ready in: 45 minutes
Prep time:
Cook time:
Yield: 6
Serving size: 6
Calories per serving: 267
Ingredients:
Cook time:
Yield: 6
Serving size: 6
Calories per serving: 267
3-1/2 cups cooked, shredded boneless, skinless chicken breasts
vegetable oil for frying, plus 2 tsp for sautéing
1/2 cup finely chopped yellow onions
1 clove minced garlic
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
2-1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1/4 cup ** (bottled or fresh) salsa
2 tablespoons sour cream
1-3/4 cups refried beans, homemade or store bought*
6 burrito size flour tortillas
1-1/4 cups shredded Mexican cheese blend ***Not Taco Blend
OPTIONAL TOPPINGS:
guacamole, for serving (optional)
diced tomato, for serving (optional)
black olives, for serving (optional)
shredded lettuce, for serving (optional)
lime, for serving (optional)
sour cream, for serving (optional)
salsa, for serving (optional)
Directions:
Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute 30 seconds longer.
Add in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.
Spread a lightly heaping 1/4 cup refried beans onto the center of each tortilla, leaving about a 2 1/2-inch border to the edge of tortilla. Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap, fasten end with toothpicks.
Fill a pot with about 1-inch of vegetable oil and heat over medium-high heat to 360 - 365 degrees. Once oil is hot , add two filled tortillas and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side.
Remove and drain on paper towels, remove toothpicks. Repeat frying in two more batches with remaining chimichangas.
Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce.
Add in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.
Spread a lightly heaping 1/4 cup refried beans onto the center of each tortilla, leaving about a 2 1/2-inch border to the edge of tortilla. Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap, fasten end with toothpicks.
Fill a pot with about 1-inch of vegetable oil and heat over medium-high heat to 360 - 365 degrees. Once oil is hot , add two filled tortillas and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side.
Remove and drain on paper towels, remove toothpicks. Repeat frying in two more batches with remaining chimichangas.
Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce.