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Crispy chicken chimichangas are a delightful staple in Mexican cuisine that have captured the hearts—and appetites—of food lovers around the world. These golden, deep-fried burritos offer a perfect blend of textures and flavors, making them a beloved choice for both casual dining and festive gatherings. Originating from the Southwestern United States, chimichangas have gained immense popularity due to their versatility and satisfying nature. Whether served with a side of guacamole, salsa, or a drizzle of sour cream, these crispy treats promise a burst of flavor in every bite.

Chicken Chimichangas

Enjoy a taste of Mexico with these Crispy Chicken Chimichangas! Packed with flavorful shredded chicken, refried beans, and melty cheese, they're perfect for any meal. These golden-brown burritos are deep-fried to crispy perfection, making them irresistible. Serve alongside sour cream and guacamole for a delicious dip, and garnish with fresh cilantro. Ideal for parties or a cozy night in, this recipe is sure to impress your family and friends!
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Ingredients
  

2 cups cooked shredded chicken

1 cup refried beans

1 cup shredded cheese (cheddar or Mexican blend)

½ cup diced onion

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

Salt and pepper to taste

6 large flour tortillas

2 cups vegetable oil (for frying)

Sour cream and guacamole (for serving)

Fresh cilantro (for garnish)

Instructions
 

In a large mixing bowl, combine the cooked shredded chicken, refried beans, shredded cheese, diced onion, cumin, chili powder, garlic powder, salt, and pepper. Mix until all ingredients are well combined.

    Heat a large skillet over medium heat. Once heated, warm each tortilla in the skillet for about 30 seconds on each side to make them pliable.

      Place about ⅓ cup of the chicken mixture onto the center of each tortilla. Fold in the sides and then roll up from the bottom to create a tight burrito shape.

        Secure the chimichangas with toothpicks if necessary to hold them together during frying.

          In a separate pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).

            Carefully place the chimichangas seam-side down in the hot oil and fry for about 3-4 minutes on each side, until golden brown and crispy. Fry in batches if necessary to avoid overcrowding.

              Once cooked, remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.

                Serve hot, garnished with fresh cilantro, alongside sour cream and guacamole for dipping.

                  Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 6