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Chipotle Chicken Chimichangas

Flour tortillas filled with seasoned chicken, refried beans, and plenty of cheese, and then fried until crispy and golden brown, these Chipotle Chicken Chimichangas are sure to be a big hit!
Servings 8
Author Karen @ The Tasty Bite

Ingredients

  • 1 tsp vegetable oil plus more for frying
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups cooked and shredded chicken breast
  • 1 tbsp chipotle chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1 cup Medium Pace® Salsa
  • Salt and pepper to taste
  • 1 15- ounce can refried beans
  • 8 flour tortillas 10 inches, warmed
  • 1 1/2 cups shredded Mexican cheese blend

Instructions

  • Heat oil in a large, 12-inch nonstick skillet over medium heat. Add onions and garlic, and sauté until softened, about 3 minutes.
  • Add chicken, chili powder, cumin, paprika, and salsa. Bring to a boil, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half, about 5 minutes. Season with salt and pepper to taste.
  • Spread 1/4 cup of refried beans onto the center of each tortilla, leaving about a 2-inch border to the edge of the tortilla. Layer with 1/2 cup of the chicken mixture and top with 3 tbsps. shredded cheese. Fold the sides in then roll up; fasten end with toothpicks if necessary.
  • Add about 1 inch of vegetable oil to a large skillet and heat over medium heat. Place the wraps seam-side down in the skillet and fry until golden brown and crispy on all sides.
  • Remove and drain on paper towels; remove toothpicks. Serve warm.