Roast Chicken Chimichangas
Transform your weeknight dinner into a fiesta with these irresistible Roast Chicken Chimichangas! Packed with flavorful shredded roast chicken, melty Mexican cheese blend, hearty refried beans, and zesty salsa, these crispy, golden-fried delights are seasoned to perfection with chili powder, cumin, paprika, and garlic powder. Wrapped in a soft flour tortilla and fried until irresistibly crunchy, these chimichangas are a handheld comfort food with a bold Tex-Mex twist. Serve them hot, topped with creamy sour cream, fresh guacamole, and a sprinkle of chopped cilantro for a restaurant-quality meal you can enjoy at home. Perfect for satisfying cravings, these chimichangas are ready in under 45 minutes and deliver the ultimate combination of texture and flavor!
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Recipe Information
Ingredients
- 3 cups Shredded roast chicken
- 2 cups Shredded Mexican cheese blend
- 1 cup Refried beans
- 1 cup Salsa
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 6 Flour tortillas (large)
- 2 cups Vegetable oil
- 1 cup Sour cream
- 1 cup Guacamole
- 2 tablespoons Chopped cilantro
Instructions
In a large mixing bowl, combine the shredded roast chicken, shredded Mexican cheese blend, refried beans, salsa, chili powder, ground cumin, paprika, and garlic powder. Mix well until evenly combined.
Lay a flour tortilla flat on a clean work surface. Spoon about 1/2 to 3/4 cup of the chicken mixture into the center of the tortilla.
Fold the sides of the tortilla inwards, then roll tightly from the bottom to form a sealed burrito shape. Repeat with the remaining tortillas and filling.
Heat the vegetable oil in a large, deep skillet over medium-high heat until it reaches 350°F (175°C).
Carefully place the chimichangas into the hot oil seam-side down, cooking 2-3 at a time. Fry for 2-3 minutes per side, or until golden brown and crispy, flipping carefully with tongs.
Remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining chimichangas.
Serve the chimichangas hot with a dollop of sour cream, a scoop of guacamole, and a sprinkle of chopped cilantro on top. Enjoy!
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 45.1 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 6.3 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 421 mg | 32% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 839 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
