FBD

Chicken Chimichangas

MexicanChickenIntermediate45 minBy Northstar

Ingredients

Servings
6
  • 3 0.5 cup cooked shredded chicken breast
  • 2 tsp vegetable oil (for sautéing)
  • 0 as needed vegetable oil for frying
  • 0.5 cup finely chopped yellow onion
  • 1 clove garlic, minced
  • 0.5 cup tomato sauce
  • 0.5 cup low-sodium chicken broth
  • 2 0.5 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp paprika
  • 0.3 tsp ground coriander
  • 0.3 cup salsa
  • 2 tbsp sour cream (plus more for topping)
  • 1 0.8 cup refried beans
  • 6 burrito-size flour tortillas
  • 5 oz shredded Mexican cheese blend

Instructions

  1. 1

    Heat 2 teaspoons oil in a non-stick skillet over medium-high heat. Add onion and sauté until golden, about 4 minutes. Add garlic and sauté 30 seconds.

  2. 2

    Add tomato sauce, chicken broth, chili powder, cumin, paprika, coriander, and salsa. Simmer until sauce thickens and reduces by half, about 6 minutes. Season with salt and pepper, stir in sour cream and chicken.

  3. 3

    Spread a heaping ¼ cup of refried beans onto the center of each tortilla. Top with chicken mixture and cheese. Fold the sides of the tortilla in, then roll up tightly.

  4. 4

    Heat 1-2 inches of oil to 350°F in a deep pan. Fry chimichangas seam-side down until golden brown, about 2-3 minutes per side. Drain on paper towels.

  5. 5

    Serve with guacamole, diced tomatoes, sour cream, and extra salsa.