This easy Chicken Chimichanga Recipe is the perfect way to feed your Tex-Mex addictions!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Entree
Cuisine: American
Servings: 10
Author: Alison
Ingredients
10large Flour Tortillas
4bonelessskinless Chicken Creasts, diced
1large Oniondiced
2tablespoonsMexican Chili Powder
2tablespoonsTomato Paste
4Yellow or Red Roma Tomatoesdiced
½cupChicken Broth
1tablespoonPaprika
1tablespoonCalt
2cupsMonterrey Jack Cheeseshredded
½cupBlack Olivespitted
1/2cupSour cream
½cupGreen Onionschopped
16ouncesRe-Fried Beans
Instructions
In large skillet, place two tablespoons oil and saute diced chicken and onions until chicken is no longer pink and onions are tender.
Next, add roma tomatoes and cook for about two minutes on med-high heat.
Then, add chili powder, tomato paste, chicken broth, paprika and salt.
Bring to a boil and simmer on low for about 5 minutes.
Now, grab a good frying pan or skillet and fill it with about three inches of your favorite frying oil.
Then, fill each tortilla with about two tablespoons re fried beans, then the chicken mixture and lastly two tablespoons cheese.
Place the mixture close to one side of the tortilla for easier rolling.
Roll the tortilla over the filling once and tuck under. Then grab the two sides and fold them over the rolled part of the tortilla and then completely roll the tortilla to close the chimichanga.
When oil is hot enough, place the chimichanga in the pan, folded side down.
Fry for about one minute and turn.
Brown both sides lightly and drain.
Repeat for each tortilla.
Top chimichangas with sour cream, green onions and black olives.