Chicken Chimichanga with Michael's Home Cooking

In a large bowl, combine the shredded chicken, refried beans, cheese, salsa, cumin, chili powder, garlic powder, and onion powder. Mix well until all ingredients are combined.

Lay a tortilla flat on a clean surface. Spoon about 1/4 of the chicken mixture onto the center of the tortilla.

Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top to form a burrito shape. Repeat with the remaining tortillas and filling.

In a large skillet, heat about 1 inch of oil over medium heat until hot.

Carefully place the chimichangas seam-side down in the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

Remove the chimichangas from the oil and drain on paper towels to remove excess oil.

Serve hot with sour cream and guacamole on the side, if desired.

Spice Level: