3 Chicken Mini Chimichangas Recipe
Three mini chimichangas filled with seasoned chicken, typically accompanied by beans, cheese, and a garnish of lettuce, pico de gallo, and sour cream.
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Ingredients
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Mini Chimichangas order of 3
Method
Mini Chimichangas order of 3
- 1
In a skillet, heat 1 tablespoon olive oil over medium heat. Add 1 cup shredded chicken, 2 teaspoons taco seasoning, and a pinch of salt. Cook until heated through and fragrant, about 3-4 minutes.
- 2
In a small saucepan, warm 0.5 cup refried beans until smooth and easy to mash.
- 3
In a mixing bowl, combine the warm chicken, warmed beans, and 0.75 cup shredded cheese. Mix until the cheese starts to melt and the mixture is well combined.
- 4
Warm the 3 small flour tortillas just until pliable (about 15-20 seconds in a microwave or 1 minute in a dry skillet). Divide the filling evenly among the tortillas, placing it near the bottom third of each tortilla. Top each with 0.167 cup pico de gallo (about 2 tablespoons) and 0.333 cup shredded lettuce.
- 5
Fold in the sides of each tortilla and roll tightly to enclose the filling. If desired, brush a thin layer of sour cream on the edge to help seal.
- 6
Place the rolled chimichangas seam-side down on a parchment-lined baking sheet. Lightly spray or brush with a little oil to promote browning.
- 7
Bake at 400°F (200°C) for 12-15 minutes, turning once halfway, until the exterior is golden and crisp and the filling is hot.
- 8
Serving
Serve the three mini chimichangas with extra sour cream on the side and a garnish of additional pico de gallo and shredded lettuce.
