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Chimichangas are more than just a dish; they are a celebration of flavor, culture, and tradition wrapped in a crispy tortilla shell. This beloved Mexican dish has won hearts and palates worldwide with its delightful combination of textures and tastes. Imagine sinking your teeth into a golden-brown tortilla that gives way to a savory filling of shredded chicken, refried beans, and melted cheese. The experience is nothing short of sensational, making crispy chicken chimichangas the ultimate comfort food for any occasion.

Chicken Chimichangas

Indulge in these crispy chicken chimichangas, bursting with flavor and perfect for any meal! Packed with shredded chicken, refried beans, and gooey cheese, these delightful rolls are seasoned with cumin, chili powder, and paprika. Fried to golden perfection, they’re easy to make and great for sharing. Serve them hot with fresh cilantro, sour cream, and guacamole. A crowd-pleaser that will become a family favorite!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup refried beans

1 cup shredded cheese (cheddar or Monterey Jack)

1 small onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp paprika

1/2 cup salsa

6 large flour tortillas

Vegetable oil (for frying)

Fresh cilantro, chopped (for garnish)

Sour cream and guacamole (for serving)

Instructions
 

Prepare the Filling: In a large skillet, heat a tablespoon of oil over medium heat. Sauté the diced onion until translucent, then add the minced garlic and cook for another minute.

    Combine Ingredients: In a large bowl, mix the shredded chicken, refried beans, sautéed onions and garlic, shredded cheese, cumin, chili powder, paprika, and salsa until well combined.

      Assemble the Chimichangas: Place a generous amount of the chicken filling in the center of each tortilla. Fold in the sides and roll tightly from the bottom up. Secure with toothpicks if necessary.

        Fry the Chimichangas: Heat about 1-2 inches of vegetable oil in a large pot over medium-high heat. Once hot, carefully add chimichangas, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side.

          Drain Excess Oil: Remove chimichangas with a slotted spoon and place them on paper towels to drain any excess oil.

            Serve: Garnish with chopped cilantro and serve hot with sour cream and guacamole on the side.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 6