Chicken Chimichangas
These chicken chimichangas are made using rotisserie chicken, shredded cheese and just a few other simple ingredients that are rolled into a large tortilla and deep fried until golden brown.
Ingredients
- 1 large Rotisserie chicken, shredded
- 1 16 oz Refried beans
- ½ c Colby jack cheese, hand shredded
- 1 c Monterey jack cheese, hand shredded
- ¼ c Salsa (mild, medium or hot)
- 1 1oz packet Taco seasoning
- ¼ c Sour cream
- 6-8 large burrito sized four tortillas
- Vegetable/ canola oil
Instructions
- First, in a large bowl, add the shredded rotisserie chicken, refried beans, salsa, sour cream, combined shredded cheeses (keep half a cup of the cheese for later) and taco seasoning. Mix it all together until it’s evenly combined.
- Next, warm the tortillas in the microwave for a few seconds. This will make them easier to roll. Then evenly divide the filling mixture into the center of about 6-8 tortillas (about a half a cup into each one). Top them each with the rest of the shredded cheese.
- Then, fold the two sides over the chicken mixture and fold the bottom over those sides and roll it up.
- Next, carefully add them (seam side down) into a large lipped skillet with hot oil. The oil should be about 2 inches deep into the skillet. Work in batches and fry two at a time. Lightly fry them on all sides until they are nice and golden brown. Quickly drain them on a dish towel or wire rack then transfer them to a serving platter.
- Finally, add whatever toppings of your choice like pico de gallo and sour cream, slice them in half and serve warm. Enjoy!