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Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 (4 oz) can diced green chiles
- ¼ cup green chile sauce
- 1 teaspoon cumin
- ½ teaspoon salt
- 8 large flour tortillas
- 1 (16 oz) can refried beans
- 1 cup shredded cheddar cheese or Mexican blend cheese
- Oil, for frying
- Mexican crema or sour cream
- Guacamole or avocado
- Pico de gallo or diced tomatoes
- Shredded lettuce
- Fresh cilantro
- Limes
Instructions
- In a skillet, mix chicken, diced chiles, green chile sauce, cumin, and salt. Heat until warmed through.
- Warm tortillas in the microwave for 30 seconds.
- Spread refried beans on each tortilla, add chicken mixture and cheese, then roll tightly.
- Heat oil in a skillet, fry chimichangas seam-side down until golden brown on all sides, then drain on paper towels.
- Serve hot with toppings like crema, guacamole, and pico de gallo.
Notes
Ensure oil is hot enough for crispy chimichangas.
Do not overstuff to avoid leaking.
Consider marinating chicken or adding spices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 15
- Cholesterol: 50