Description
Crunchy Chicken Chimichangas filled with tender chicken, creamy Monterey Jack cheese, and a hint of spices, perfect for family dinners or gatherings.
Ingredients
Scale
- 2 cups shredded chicken
- 1 cup Monterey Jack cheese, shredded
- 4 large flour tortillas
- 1/2 cup refried beans
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Oil for frying or cooking spray for baking
- Optional toppings: Sour cream, guacamole, green onions
Instructions
- Preheat the oven to 375°F (190°C) if baking.
- In a large bowl, mix shredded chicken, Monterey Jack cheese, refried beans, salsa, cumin, and chili powder.
- Lay a tortilla flat, scoop a portion of the filling into the center, roll it up tightly, and seal the edges.
- For baking: Place seam-side down on a lined baking sheet, spray with cooking spray, and bake for 25-30 minutes until golden.
- For frying: Heat oil in a skillet and fry each chimichanga for 2-3 minutes on each side until crispy.
- Serve with optional toppings.
Notes
Chimichangas can be made ahead of time and stored in the fridge, or frozen uncooked for quick meals later. Avoid overstuffing to prevent bursting.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg