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Easy Chicken Chimichangas are a quick and fun meal. This dish combines chicken, beans, and cheese. You can enjoy them crispy and hot right from the pan. The flavors blend well, making every bite delicious. To make these chimichangas, you will need: - 2 cups cooked chicken, shredded - 1 cup refried beans - 1 cup shredded cheese (cheddar or a Mexican blend) - 1 small onion, diced - 1 jalapeño, finely chopped (optional for heat) - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 6 large flour tortillas - Oil for frying (vegetable or canola) - Sour cream (for serving) - Fresh cilantro (for garnish) For best results, I suggest using specific brands. Look for high-quality tortillas, like Mission or TortillaLand. They hold up well when frying. For refried beans, try Amy's or Old El Paso. You can choose shredded cheese from brands like Sargento or Kraft for great flavor. If you prefer spice, fresh jalapeños from your local market add a nice kick. Enjoy experimenting with your favorite flavors! Start by gathering your ingredients. You need cooked chicken, refried beans, cheese, onion, jalapeño, cumin, chili powder, salt, and pepper. In a large bowl, mix the shredded chicken, refried beans, diced onion, and jalapeño if you want heat. Add cumin, chili powder, and season with salt and pepper. Mix everything well until it’s combined. The flavors will blend as you prepare the chimichangas. Now, let’s assemble the chimichangas. Take a large flour tortilla and lay it flat. Spoon about one-sixth of the chicken mixture into the center of the tortilla. Fold the sides in first, then roll it up tightly from the bottom. This keeps the filling inside. Repeat this process for the remaining tortillas and filling. Make sure each chimichanga is sealed well to avoid spills while frying. Frying is where the magic happens! Heat oil in a large skillet over medium heat. You need enough oil to cover the bottom of the skillet. Once hot, carefully place each chimichanga seam-side down in the oil. Fry for about 3 to 4 minutes on each side. You want them golden brown and crispy. When they are done, remove them from the skillet and drain on paper towels. This helps get rid of extra oil. Top with the remaining cheese, letting it melt slightly before you serve. Enjoy your delicious, crispy chicken chimichangas! For the full recipe, check the earlier section. When making chicken chimichangas, avoid overfilling the tortillas. If you add too much, they might break. Another mistake is not sealing the edges well. This can cause the filling to leak during frying. Make sure to roll them tightly to keep everything inside. To ensure even cooking, fry the chimichangas in batches. Don’t crowd the pan. This helps the oil stay hot and allows for better crispiness. Also, keep the heat at medium. Too high a heat can burn the outside while leaving the inside cold. If you want more heat, add extra jalapeños or chili powder to the filling. For milder flavors, leave out the jalapeños or use less chili powder. Taste the filling before rolling it in the tortillas. This way, you can adjust the spices to suit your taste. You control the heat! {{image_2}} You can easily make chimichangas vegetarian. Swap the chicken for cooked veggies. Try using black beans, bell peppers, and corn. This mix adds flavor and a nice crunch. You can also use tofu for protein. It soaks up spices well and gives a great texture. Cheese adds a creamy touch to your chimichangas. While cheddar works great, you can mix it up. Try using Monterey Jack for a milder taste. A Mexican blend offers a kick with multiple flavors. You can even add cream cheese for a rich filling. Play with spices to make your chimichangas unique. Add more chili powder for heat. A pinch of smoked paprika brings a nice depth. Fresh herbs like cilantro or parsley can brighten the dish. Don't forget to try lime juice for a tasty twist. Each little change can make a big difference in flavor. For the full recipe, check out the Easy Chicken Chimichangas. To keep your leftover chimichangas fresh, store them in an airtight container. Let them cool first. This helps prevent sogginess. You can also wrap each chimichanga in foil or plastic wrap. Make sure to eat them within 3 to 4 days for the best taste. When you want to enjoy your chimichangas again, reheating is key. The best way is to use the oven. Preheat your oven to 375°F (190°C). Place the chimichangas on a baking sheet and heat for about 15 to 20 minutes. This keeps them crispy. You can also use a microwave, but they won't be as crispy. Heat them for 1 to 2 minutes, checking often. Freezing is a great way to save chimichangas for future meals. Wrap each one tightly in plastic wrap, then foil. This extra layer helps prevent freezer burn. Place them in a freezer bag or container. They can last up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Then, reheat in the oven for the best results. For the full recipe, check back to the top! Yes, shredded rotisserie chicken works great in this recipe. It saves you time and adds flavor. Just mix it with the other ingredients as you would with cooked chicken. The result will still be tasty and satisfying. You can make chimichangas healthier by using whole wheat tortillas. This adds fiber and nutrients. You can also use less cheese or choose a low-fat option. Adding more veggies, like peppers or spinach, boosts nutrition too. Bake the chimichangas instead of frying for fewer calories. Many sauces go well with chicken chimichangas. Sour cream is a classic choice. It adds creaminess and cuts through the heat. Guacamole also works nicely for a fresh taste. Salsa is another great option, adding a zesty kick. You can even try a creamy cilantro sauce for a twist. For the full recipe, check out the Easy Chicken Chimichangas. You now have a clear path to make delicious chimichangas. We covered the key ingredients and steps to prepare them perfectly. I shared tips to avoid common mistakes and enhance flavor. You can even customize the recipe with variations. Remember to store leftovers properly for future meals. With these tips, you can enjoy tasty chimichangas any time. Happy cooking!

Easy Chicken Chimichangas

Craving a delicious meal that’s quick and easy? Try these Easy Chicken Chimichangas! Packed with shredded chicken, refried beans, and melted cheese, these crispy delights are perfect for any occasion. With just a few simple ingredients and steps, you can impress family and friends with homemade goodness. Don’t miss out—click through to explore this tasty recipe and bring some fun to your dinner table tonight!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup refried beans

1 cup shredded cheese (cheddar or a Mexican blend)

1 small onion, diced

1 jalapeño, finely chopped (optional for heat)

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

6 large flour tortillas

Oil for frying (vegetable or canola)

Sour cream (for serving)

Fresh cilantro (for garnish)

Instructions
 

In a large mixing bowl, combine the shredded chicken, refried beans, onion, jalapeño (if using), cumin, chili powder, and half of the cheese. Season with salt and pepper to taste.

    Lay a tortilla flat on a clean surface. Spoon 1/6 of the chicken mixture into the center of the tortilla.

      Fold the sides of the tortilla in, then roll it up tightly from the bottom to create a burrito shape. Repeat with remaining tortillas and filling.

        Heat oil in a large skillet over medium heat, enough to cover the bottom of the skillet.

          Once the oil is hot, gently place each chimichanga seam-side down into the skillet. Fry for 3-4 minutes on each side until golden brown and crispy.

            Remove chimichangas from the skillet and drain on paper towels to remove excess oil.

              Top with the remaining cheese and allow it to melt slightly before serving.

                Serve hot with sour cream and garnish with fresh cilantro.

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