Ready in: 45 minutes
- 3 1/2 cups cooked shredded chicken breasts*
- Vegetable oil for frying, plus 2 tsp for sautéing
- 1/2 cup finely chopped yellow onion
- 1 clove garlic, minced
- 1/2 cup tomato sauce
- 1/2 cup low-sodium chicken broth
- 2 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp ground coriander
- 1/4 cup salsa** (bottled or fresh)
- 2 Tbsp sour cream, plus more for topping
- 1 3/4 cups refried beans, homemade or store bought*
- 6 burrito size flour tortillas
- 5 oz shredded Mexican cheese blend (1 1/4 cups)***
- Guacamole and diced tomatoes, for serving (optional)
- 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.
*I like to use a large rotisserie chicken but you can also start with 1 1/2 lbs boneless skinless chicken breasts and cook then shred.
**If using canned salsa, I’d highly recommend stirring in a few tablespoons of water to thin them out. I used homemade but canned works fine too.
***I just used half monterey jack and half cheddar, but a pre-shredded Mexican blend works fine too.
Nutritional estimate does not include toppings.
Amount Per Serving
Calories 582Calories from Fat 225
% Daily Value*
Saturated Fat 14g88%
Vitamin A 840IU17%
Vitamin C 4.3mg5%
* Percent Daily Values are based on a 2000 calorie diet.