These chimichangas are filled with shredded chicken, cheese, salsa, and refried beans. Pan fry, bake, and air fry instructions included.
Ingredients
2 ½cupscooked shredded chicken
1(16-ounce) canrefried beans
¾cupchunky salsa
¼cupdiced white onion
½teaspoonsmoked paprika
½teaspoongarlic powder
¼teaspoonkosher salt,plus more to taste
¼teaspoonfreshly ground black pepper
2cupsshredded Monterey Jack cheese,divided
8largeflour tortillas(10-inch tortillas are often called “burrito-sized”)
½cupvegetable oil,if frying (less if baking or air frying)
For topping: pico de gallo, Mexican crema or sour cream, guacamole
Instructions
Combine the chicken, refried beans, salsa, onion, smoked paprika, garlic powder, salt, and black pepper in a large bowl.
Assemble the chimichangas by layering ½ cup of the chicken filling onto the center of each tortilla, then top with ¼ cup of shredded cheese.
Fold the bottom edge of each tortilla up and over the filling. Then fold in the sides and finish by rolling the tortilla up from the bottom.
To fry: Heat ½ cup vegetable oil in a skillet or saute pan over medium-high heat until it reaches 350°F. Working in batches of 2, fry the chimichanges for 3 minutes, flipping halfway through, until the outsides are golden brown and crispy. Transfer to a plate lined with paper towels to absorb any excess oil.
To bake: Brush the tops of the chimichangas with a little oil. Transfer them to a large baking sheet lined with parchment paper. Bake in a 400°F oven for 25 minutes or until golden brown and crispy.
To air-fry: Brush the tops of the chimichangas with a little oil. Transfer them to the air fryer and air fry for 12 minutes at 380°F or until golden brown and crispy.
Serve with Mexican crema or sour cream, pico de gallo or salsa, and guacamole if desired.
Notes
Chicken: Any cooked and shredded chicken will work. To save time, I like using a store-bought rotisserie chicken and shredding it at home, but you could also make your own shredded chicken if you prefer.
Cheese: I used Monterey Jack in this recipe, but your favorite shredded cheese works great. I like using cheddar, pepper jack, or extra sharp cheddar.