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Chicken Chimichangas

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

Crispy outside with gooey cheese inside, this homemade Mexican favorite had our testers saying, “Hello, delicious!” Pair with Spanish rice or serve with chips and salsa for a restaurant-quality meal prepared in minutes. —Bridget Harrison, Cedar Hill, Missouri
Chicken Chimichangas Recipe photo by Taste of Home

Ingredients

  • 3 Honey & Spice Baked Chicken breast halves, cubed
  • 1 cup refried beans
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon cayenne pepper
  • 6 flour tortillas (8 inches), warmed
  • 3/4 cup shredded cheddar cheese
  • Oil for deep-fat frying
  • Optional toppings: sour cream, salsa con queso dip, shredded lettuce, chopped tomatoes and chopped seeded jalapeno pepper

Directions

  1. In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice.

Nutrition Facts

1 chimichanga (calculated without optional toppings): 640 calories, 43g fat (6g saturated fat), 58mg cholesterol, 806mg sodium, 41g carbohydrate (8g sugars, 3g fiber), 25g protein.

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