Chimichangas
These chimichangas are filled with shredded chicken, cheese, salsa, and refried beans. Pan fry, bake, and air fry instructions included.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ½ cups cooked shredded chicken
- 1 (16-ounce) can refried beans
- ¾ cup chunky salsa
- ¼ cup diced white onion
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt, (plus more to taste)
- ¼ teaspoon freshly ground black pepper
- 2 cups shredded Monterey Jack cheese, (divided)
- 8 large flour tortillas ((10-inch tortillas are often called “burrito-sized”))
- ½ cup vegetable oil, (if frying (less if baking or air frying))
- For topping: pico de gallo, Mexican crema or sour cream, guacamole
Instructions
- 1
Combine the chicken, refried beans, salsa, onion, smoked paprika, garlic powder, salt, and black pepper in a large bowl.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
Serve with Mexican crema or sour cream, pico de gallo or salsa, and guacamole if desired.