Chicken Chimichangas Recipe

In a medium bowl, combine the cooked chicken, refried beans, salsa, cumin, crushed dried oregano, chili powder, shredded cheese, and chopped green onions. Mix well to blend all flavors evenly.

Lay out one flour tortilla on a clean surface. Spoon an even amount of the filling mixture onto the center of the tortilla. Fold in the sides and then roll the tortilla tightly from one end to the other to enclose the filling completely. Repeat with remaining tortillas and filling.

In a large skillet, pour the 3 tablespoons of vegetable or canola oil and heat over medium heat until hot but not smoking, around 350°F (175°C) if using a thermometer.

Carefully place the rolled chimichangas seam side down in the hot oil. Fry for about 3-4 minutes on each side or until the tortillas are golden brown and crispy. Use tongs to turn the chimichangas gently to avoid breaking the wraps.

Remove the fried chimichangas from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve the chimichangas hot, topped with your choice of salsa, sour cream, and guacamole for added flavor and creaminess.