This Chicken Chimichanga Recipe Is The Perfect Party Appetizer

In a bowl, mix the cooked shredded chicken, refried beans, shredded cheese, salsa, cumin, chili powder, garlic powder, and onion powder until well combined.

Lay a tortilla flat on a clean surface. Place a generous amount of the chicken mixture in 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 vegetable oil over medium heat until hot.

Carefully place the chimichangas seam-side down in the hot oil, frying in batches if necessary to avoid overcrowding.

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.

Serve hot, garnished with sour cream, guacamole, and chopped cilantro if desired.

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