Ingredients
Main Filling
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups cooked, shredded chicken
- 3/4 cup prepared salsa
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 15 oz can refried beans
For Frying and Assembling
- Vegetable oil for frying (enough for 1 inch depth)
- 8 oz shredded cheese (cheddar and Monterey Jack mix)
- 6 burrito sized tortillas
Toppings
- Sour cream
- Guacamole
- Lettuce
- Tomatoes
Instructions
- Preheat & Prepare Rack: Preheat your oven to 350ºF and place a cooling rack on a baking sheet; set this aside for later to drain and warm the chimichangas.
- Cook Aromatics: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Make Chicken Filling: Add the shredded chicken to the skillet with the onion and garlic. Stir in the salsa, cumin, smoked paprika, and salt. Cook for a few minutes until the mixture is heated through. Lower heat and keep warm.
- Heat Refried Beans: In a small pot, mix the refried beans with a splash of water to thin out slightly. Heat over medium heat, stirring occasionally until warmed through.
- Prepare Oil: Pour vegetable oil into a large cast iron or heavy skillet to about 1 inch depth. Heat the oil until it reaches approximately 350ºF, ideal for frying.
- Warm Tortillas: Wrap tortillas in a clean paper towel and microwave on high for 30 seconds to make them pliable and easier to roll without cracking.
- Assemble Chimichangas: Lay one tortilla flat. Spread about 1/6 of the warmed refried beans down the center, then add 1/6 of the chicken mixture atop the beans. Sprinkle with 1/6 of the shredded cheese. Fold the sides of the tortilla over the filling ends, then roll tightly like a burrito. Repeat with remaining tortillas and fillings.
- Fry Chimichangas: Carefully add rolled chimichangas seam side down into the hot oil in batches if needed. Fry until the underside is golden brown and crispy, about 2 minutes. Flip and fry the other side similarly until golden. Remove and place on the prepared cooling rack over the baking sheet to drain excess oil.
- Bake to Heat Through: Transfer the rack with the fried chimichangas into the preheated oven. Bake for about 5 minutes to fully heat the fillings and melt the cheese inside.
- Serve: Remove from oven and serve hot with your choice of toppings such as sour cream, guacamole, shredded lettuce, and chopped tomatoes.
Notes
- Microwaving tortillas before rolling helps prevent cracking during frying.
- Using a cast iron skillet helps maintain steady oil temperature for frying.
- Drain chimichangas on a cooling rack set over a baking sheet to avoid sogginess from excess oil.
- Adjust the spice levels by varying the amount of cumin and smoked paprika to your taste.
- Make sure the oil temperature stays around 350ºF to achieve the perfect crispy exterior without soaking up too much oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
