Chimichangas

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Colby jack cheese Medium Brush Stroke Cumin Medium Brush Stroke Shredded chicken Medium Brush Stroke Salsa Medium Brush Stroke Cilantro Medium Brush Stroke Paprika Medium Brush Stroke Salt Medium Brush Stroke Tortillas Vegetable oil Lime juice Pinto beans Medium Brush Stroke Green onions Chili powder Cream cheese Full Ingredients

Medium Brush Stroke Tomatoes Medium Brush Stroke Iceberg lettuce Medium Brush Stroke Lime slices Medium Brush Stroke Sour cream Medium Brush Stroke Salsa Full Ingredients

How to make

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Rinse and drain the can of beans. Slice the green onion and finely chop the cilantro. Mix the shredded chicken, spices, and salsa in a bowl.

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Stir in the cream cheese, Colby shredded cheese, and green onions until combined.

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Then, add beans, lime juice, and half of the chopped cilantro.

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Place a flour tortilla on the work surface and scoop half a cup of the chicken mixture into the center.

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To roll the tortilla, lift and tuck one end of the tortilla over and under the filling to secure it, then fold in both sides and roll the tortilla to the other end.

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Place 1 or 2 chimichangas into the hot oil at a time and deep dry them for 2 minutes on either side. Remove them from the hot oil with tongs to a paper towel line dish.

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Serve them on a bed of shredded lettuce and salsa, topped with a spoonful of sour cream, chopped cilantro, and diced tomatoes.

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Cooking Tips

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Chimichangas

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Chimichangas

How to make

Follow our easy step by step instructions

1

2

3

4

Rinse and drain the can of beans. Slice the green onion and finely chop the cilantro. Mix the shredded chicken, spices, and salsa in a bowl.

1

Stir in the cream cheese, Colby shredded cheese, and green onions until combined.

2

Then, add beans, lime juice, and half of the chopped cilantro.

3

Place a flour tortilla on the work surface and scoop half a cup of the chicken mixture into the center.

4

To roll the tortilla, lift and tuck one end of the tortilla over and under the filling to secure it, then fold in both sides and roll the tortilla to the other end.

5

Place 1 or 2 chimichangas into the hot oil at a time and deep dry them for 2 minutes on either side. Remove them from the hot oil with tongs to a paper towel line dish.

6

Serve them on a bed of shredded lettuce and salsa, topped with a spoonful of sour cream, chopped cilantro, and diced tomatoes.

Cooking Tips

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