Chicken Chimichangas

Ingredients

• 2 cups cooked chicken, chopped or shredded
• 1 can refried beans
• 1/2 cup salsa
• 1 tsp cumin
• 1/2 tsp dried oregano leaves, crushed
• 1 tsp chili powder
• 1 cup shredded cheese (cheddar or Mexican blend)
• 2 green onions, chopped
• 3 tbsp vegetable or canola oil
• 6 large flour tortillas
• Salsa, sour cream, and guacamole for topping (optional)

Instructions

1. Cook chicken breasts in a frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
2. Add refried beans, chicken, cheese, salsa, spices, and green onions to a mixing bowl and stir to combine.
3. Place about 1/2 cup of the chicken mixture in the center of each tortilla.
4. Fold opposite sides over the filling and roll up like a burrito.
5. For baked chimichangas: Preheat oven to 400°F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
6. For pan-fried chimichangas: Heat a skillet over medium heat. Once hot, add oil to the skillet and place chimichangas seam side down. Turn every 20–30 seconds until lightly golden on all sides.
7. Serve warm, topped with salsa, sour cream, and guacamole.