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!
Smart Nutrition Tracking with SnapCalorie
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.
