Alcoeur Apron's Chicken Chimichangas
A large flour tortilla filled with shredded chicken, refried beans, cheese, salsa and spices, rolled up like a burrito and then pan fried or baked. Served topped with sour cream, guacamole and salsa, this Mexican inspired recipe is delicious!
Cooked and shredded chicken: This chicken can either be made ahead of time or the day of. Try this Shredded Chicken Copycat to have your chicken already prepared ahead of time.
Chili Powder: Add some spice to the chimichanga.
Cumin: Earthy flavor that add that subtle seasoning.
Paprika: Some warmth and color to the ingredients.
Salt: Just a pinch!
Salsa: Make homemade salsa or buy store bought.
Colby Jack Cheese: The best cheese that melts evenly and tastes good once it is done.
Cream Cheese: Soften the cream cheese in the microwave for a short amount of time or leave out at room temperature.
Green Onions: Colorful crunch that adds a zing and a zest to the chimichangas.
Refried Beans: A soft and subtle hint once you take your first bite.
Burrito Size Tortillas: The bigger, the better! Am I Right!!
Olive Oil: Brush on top getting that golden glow all over the tortilla.
How to Make Chicken Chimichangas:
Combine Ingredients: Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.
To assemble the chimichangas: Spoon 2 tablespoons refried beans onto the tortilla 2 inches from the edge. Add about ½ cup of the meat mixture and put into the center. Fold in the sides of the tortillas and then roll up the bottom and place seam side down on a baking sheet.
Bake: Brush the tops with olive oil. Bake for 20 minutes or until golden brown and heated through.