Shredded Chicken Chimichanga Recipe
Delicious chimichanga with cheese and your choice of filling. Served with rice and beans bathed in delicious medium-spicy red sauce and cheese dip
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Ingredients
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Chimichanga Filling
Red Sauce
Cheese Dip
Rice and Beans
Method
Chimichanga Preparation
- 1
Prepare the Filling
In a mixing bowl, combine shredded chicken, shredded cheese, refried beans, cumin, garlic powder, salt, and black pepper. Mix until well combined.
- 2
Assemble the Chimichangas
Lay out a flour tortilla on a flat surface. Place about 1/2 cup of the filling in the center of the tortilla. Fold the sides over the filling and roll it up tightly, securing the ends. Repeat with remaining tortillas.
- 3
Fry the Chimichangas
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the chimichangas (in batches if necessary) and fry until golden brown and crispy, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
Red Sauce Preparation
- 4
Make the Red Sauce
In a saucepan, combine diced tomatoes, chili powder, ground cumin, garlic powder, onion powder, salt, black pepper, and water. Bring to a simmer and cook for 10-15 minutes, stirring occasionally. Adjust seasoning to taste.
Cheese Dip Preparation
- 5
Prepare the Cheese Dip
In a saucepan over low heat, combine cream cheese, shredded cheese, and milk. Stir continuously until the cheese is melted and the mixture is smooth. Add diced jalapeños and salt, and stir until well combined. Keep warm until serving.
Rice and Beans Preparation
- 6
Serve with Rice and Beans
On a serving plate, place a portion of cooked rice and refried beans. Pour a generous amount of red sauce over the rice and beans.
