Best Chicken Chimichangas (Print Version)
# Ingredients:
→ Filling
01 -
2 cups of cooked chicken, shredded (homemade or store-bought rotisserie)
02 -
1 diced small onion, sweet variety
03 -
1 tablespoon of avocado oil, plus extra for frying later
04 -
1 teaspoon of chili powder
05 -
1/2 teaspoon each of cumin and paprika
06 -
Salt and black pepper, add however much you like
07 -
1/4 cup of tangy green salsa
08 -
1 cup shredded Monterey Jack cheese
09 -
1/2 cup of shredded Oaxaca cheese
10 -
A tablespoon of lime juice, freshly squeezed
→ Assembly
11 -
4 burrito-sized flour tortillas
12 -
1 cup of refried beans
→ Toppings
13 -
Smashed avocado (guacamole)
14 -
A dollop or two of sour cream
15 -
Your favorite salsa
16 -
Chopped fresh cilantro leaves
# Instructions:
01 -
Pour 1 tablespoon of avocado oil into a skillet and warm it over medium heat. Add the diced onion and cook until soft. Toss in the chicken, chili powder, cumin, paprika, salt, and pepper, then stir it all together. Let it cook through for some minutes.
02 -
Put the chicken mixture into a bowl. Add the salsa verde (1/4 cup), both cheeses (Monterey Jack and Oaxaca), and stir. Once the cheese starts softening, squeeze in the lime juice and give it another quick mix.
03 -
Place a tortilla flat on your counter. Smear the center with 1/4 cup of refried beans. Scoop about a quarter of the filling onto the beans. Fold the edges inward and roll it tight, keeping the filling tucked in.
04 -
Heat a skillet with a thin coating of avocado oil over medium. Place each rolled tortilla in the pan, seam down. Fry until all sides turn golden brown and crispy, flipping carefully every 2-3 minutes. Add more oil between batches, if needed.
05 -
Plate the crispy wraps and serve with guacamole, sour cream, salsa, and chopped cilantro. Best enjoyed warm!