How to make: Chicken Chimichangas

In a large bowl, mix 4 cups shredded cooked chicken, 1 cup refried beans, 2 cups shredded Mexican blend cheese, 1 packet taco seasoning, 1/2 cup salsa and 1/2 cup sour cream until well combined.

Divide the filling among 8 burrito size flour tortillas and place the filling in the center of the tortillas.

Bring the two sides over the middle of the filling, then tightly roll to form a little package.

Secure the package with two toothpicks and repeat with all the tortillas.

Heat about 2-3 inches of oil in a heavy bottom skillet to 350°F.

Fry the chimichangas until golden brown on all sides; you may need to flip them often so they don’t burn, about 5 minutes total. Do not crowd the pan; you will need to fry in batches. Keep an eye on the oil temperature so that it doesn’t get too hot.

Place the finished chimichangas on a paper towel-lined plate to absorb any excess oil, and then place them on a wire rack over a sheet tray to keep them crispy.

Serve immediately with your favorite toppings.

Equipment Needed

Spice Level: