Ingredients
- 2 cups shredded chicken cooked
- 1 can refried beans (16 ounces)
- 1/2 cup salsa plus more for serving
- 3/4 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 3/4 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 cup shredded cheese
- 1 green onion chopped
- 6 large flour tortillas
- 2 tablespoons vegetable oil for baking or pan-frying
- Sour cream for serving (optional)
- Shredded lettuce for serving (optional)
Instructions
- Preheat your oven to 400°F. In a large bowl, mix the shredded chicken, refried beans, salsa, cumin, onion powder, oregano, chili powder, shredded cheese, and chopped green onions.
- Lay a flour tortilla on a clean surface. Spoon about 1/2 cup of the chicken mixture onto the center of the tortilla. Fold the top and bottom edges over the filling, then fold in the sides and roll tightly.
- Place the chimichangas seam side down on a baking sheet. Lightly brush each chimichanga with vegetable oil. Bake for 25 minutes at 400°F until golden and crispy. Alternatively, pan-fry in a skillet over medium heat until crisp, about 1-2 minutes per side.
- If desired, serve with sour cream, salsa, and shredded lettuce.
