Chicken Chimichangas Recipe
Chicken Chimichangas
There is nothing better than a chimichanga and the use of the seasoned chicken breasts inside this one make it all the better. Be sure to try it out and Happy Cinco de Mayo..
Chicken Chimichangas
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 3 teaspoons chili powder
- 3 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 cup refried beans
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon Tabasco-or to your liking
- 6 flour tortillas-warmed
- 1 cup shredded cheddar cheese
- oil for deep frying
Directions:
Preheat oven to 375 degrees. Combine the garlic powder, chili powder, salt, ground cumin, paprika and cayenne pepper and rub over the chicken. Transfer to a greased baking sheet and bake for 25-30 minutes or until the juices run clear. Let cool, then cut into thin strips.
In a small microwaveable bowl, combine the refried beans, chili powder, ground cumin, garlic salt, Tabasco and cut up chicken. Cover and heat in microwave for 1-2 minutes. Spoon 1/2 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.
Heat oil to 375 degrees in a deep heavy pot. Cook chimichangas until golden brown on all sides. Drain on paper towel. Serve with toppings of your choice. SOme examples: Sour cream, Mexican Crema, black olives, green onions, cheese, tomatoes or jalapeños.
Taste of Home/Simple & Delicious-2012