Chicken Chimichangas

Chicken Chimichanga

For this homemade chimichanga recipe, you’ll need:

Chicken breasts – I like to use rotisserie chicken because it has good flavor and it’s tender, but any plain seasoned left-over chicken will work.
Vegetable oil – this is used for frying and sautéing.
Yellow onion and garlic – we start with these to build layers of flavor.
Tomato sauce and chicken broth – these liquids add some moisture to the filling.
Chili powder, cumin, paprika, and ground coriander – these spices add lots of exciting Tex-Mex flavor.
Salsa – fresh or bottled will work here.
Sour cream – you’ll love how this makes the filling rich and creamy!
Refried beans – my favorite are these homemade refried beans (which I freeze) but canned will work fine too.
Flour tortillas – be sure to buy the large burrito size tortillas, the taco size tortillas won’t work here.
Shredded cheese – I like to use a pre-shredded Mexican blend to make it easier but freshly shredded cheddar or Monterey jack will work great too.
Guacamole – for topping

Saute onion and garlic until tender.
Add tomato sauce, water, spices, and salsa to the same skillet and simmer until thickened.
Stir in sour cream and chicken.
Layer the tortillas with refried beans, chicken and cheese, then fold to form burrito.
Fry chicken chimichangas in batches until golden brown.
Serve immediately with guacamole and your favorite toppings