Learn how to make Chicken Chimichangas

Prepare tortillas in advance (refer to another video for this step).

In a bowl, add 1 pint of cooked chicken (rooster meat) with some chicken broth.

Add 1/2 can of green chilies to the chicken.

Add 1/2 jar of Rotel tomatoes to the chicken mixture.

Add spices: start with 1 teaspoon of birria seasoning and 1 teaspoon of barbocoa seasoning, adjusting to taste.

Mix in 4 teaspoons of assorted spices (cumin, chili powder, garlic salt, garlic powder, onion powder) until the desired flavor is achieved.

Prepare 1/2 can of vegetarian refried beans in a separate bowl.

Add 1/4 cup of Tostitos queso blanco to the refried beans and mix well.

Taste the bean mixture to ensure it is not too spicy.

Turn on the oven and heat oil to 350-400°F for frying.

Prepare the chimichangas by rolling out the tortillas: take two tortillas and roll them together to form a larger one.

Dunk the rolled tortilla in flour to coat it.

Use a rolling pin to roll the tortilla out thin, ensuring it sticks slightly to the countertop.

Add the bean mixture to the center of the tortilla, followed by shredded cheddar cheese.

Roll the chimichanga: fold in the sides, tuck over the filling, and pinch to seal the edges.

Equipment Needed

Spice Level:

Dietary