Chef’s Nectar, “Chicken Chimichanga” awesome snacks which every one ❤️❤️👍

Homemade refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling and roll up like a burrito. For baked chimichangas, preheat oven to 400 degrees F. As per your liking or preferences 😋❤️

Ingredients for making the Chicken Chimichanga

• 3 1/2 cups cooked shredded chicken breasts
• Vegetable oil for frying
• 2 tsp for sautéing
• 1/2 cup finely chopped yellow onion
• 1 clove minced garlic
• 1/2 cup tomato sauce
• 1/2 cup low-sodium chicken broth
• 2 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp ground coriander
• 1/4 cup salsa (bottled or fresh)
• 2 tbsp sour cream
• 3 tbsp plus more for topping
• 1 3/4 cups refried beans homemade
• 6 burrito size flour tortillas
• 1 1/4 cups or 5 oz shredded Mexican cheese blend
• Guacamole and diced tomatoes, for serving (optional)

Method of making the Chicken Chimichanga

1. Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute for 30 seconds.
2. Add tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.
3. Spread a lightly heaping 1/4 cup refried beans onto the center of each tortilla, leaving about a 2 1/2-inch border to the edge of tortilla. Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap, fasten end with toothpicks.
4. Fill a pot with about 1-inch of vegetable oil and heat over medium-high heat to 360 – 365 degrees. Once oil is hot , add two filled tortillas and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side.
5. Remove and drain on paper towels, remove toothpicks. Repeat frying in two more batches with remaining chimichangas.
6. Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce of your choice. You can make such a kids lover snacks during their birthdays or for their School Linch boxes. Kids will always thankful to you for this lovely treat. 🥰😋😀👍

Please Note

• You can use one rotisserie chicken but you can also start with 1 1/2 lbs boneless skinless chicken breasts and cook then shred.
• You can use canned salsa, I’d highly recommend stirring in a few tablespoons of water to thin them out. I used homemade but canned works fine too.
• You can use use cheese of your choice as I used half monterey jack and half cheddar, but a pre-shredded Mexican blend works fine too.👍👌