Chicken Chimichanga Recipe
Shredded chicken. Served with rice and refried beans. Garnished with lettuce, sour cream, diced tomato. Topped with cheese sauce.
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Ingredients
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Chicken Filling
Chimichanga Assembly
Garnishes
Cheese Sauce
Sides
Method
Chicken Filling Preparation
- 1
- 2
Add Refried Beans
Stir in the refried beans into the chicken mixture. Cook for an additional 2-3 minutes until everything is combined and heated.
Chimichanga Assembly
- 3
Assemble the Chimichangas
Lay out a flour tortilla on a clean surface. Spoon about 1/2 cup of the chicken filling onto the center of the tortilla. Sprinkle 1/4 cup of shredded cheese on top of the chicken filling. Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top. Repeat with the remaining tortillas.
Frying
- 4
Fry the Chimichangas
In a deep skillet or fryer, heat oil over medium-high heat. Once the oil is hot, carefully add the chimichangas, seam side down. Fry for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Cheese Sauce Preparation
- 5
Make the Cheese Sauce
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux. Gradually pour in the milk while whisking, and continue to cook until the mixture thickens. Stir in the shredded cheese and salt, and mix until the cheese is melted and the sauce is smooth.
Serving
- 6
Plate the Chimichangas
On a serving plate, place the fried chimichangas. Top with a generous drizzle of cheese sauce. Garnish with shredded lettuce, sour cream, and diced tomatoes. Serve with a side of cooked rice.
