Chicken Chimichanga

Boil chicken breasts in a pot of boiling water for 8 to 15 minutes until fully cooked.

Dice 1/2 onion and mince 2 cloves of garlic.

Heat 1 tablespoon of oil in a pan until shimmering.

Add diced onions and sauté until slightly translucent.

Add minced garlic and sauté briefly with onions.

Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon paprika to the pan and stir for about a minute until fragrant.

Shred the boiled chicken using two forks.

Add shredded chicken to the pan with the sautéed onions and garlic.

Add 1 15-ounce can of refried beans and 1/2 cup salsa to the mixture, adjust according to preference.

Add 1 cup of cheese to the mixture, adjusting to preference, and mix until cheese is melted and everything is heated through.

Heat tortillas in a pan on low heat, wrapping them in a towel to keep warm after heating.

Assemble chimichangas by placing the mixture on a tortilla and rolling it up tightly.

Pan-fry the chimichangas in olive oil on medium heat until crispy and brown on all sides, or bake at 400 degrees Fahrenheit for 20 to 25 minutes.

Equipment Needed

Spice Level: