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To create the perfect crispy chicken chimichangas, it's essential to understand the role each ingredient plays in building the flavor and texture of the dish. Here's a closer look at the key components you'll need to gather:

Chicken Chimichangas

Dive into deliciousness with these crispy chicken chimichangas! Perfect for a quick dinner or a fun appetizer, this recipe combines juicy shredded chicken, creamy refried beans, and melted cheddar cheese all wrapped in a golden tortilla. With spices like cumin and garlic for extra flavor, these chimichangas are fried to perfection. Top them with sour cream, guacamole, and jalapeños for an irresistible treat. Easy to make and sure to impress!
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Ingredients
  

2 cups cooked shredded chicken (rotisserie chicken works great)

1 cup refried beans

1 cup shredded cheddar cheese

1 cup salsa

1 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

6 large flour tortillas

Vegetable oil (for frying)

Optional toppings: sour cream, guacamole, fresh cilantro, jalapeños

Instructions
 

In a large bowl, combine the shredded chicken, refried beans, half of the shredded cheese, salsa, ground cumin, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

    Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture into the center of the tortilla.

      Fold the sides of the tortilla inwards, then roll it up tightly from the bottom to encase the filling. Ensure the ends are tucked in to prevent spillage during frying.

        Repeat the process with the remaining tortillas and filling.

          In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, drop a small piece of tortilla in; it should sizzle immediately.

            Carefully add the chimichangas to the hot oil, seam side down. Fry in batches to avoid overcrowding, cooking for about 3-4 minutes on each side until golden brown and crispy.

              Once cooked, transfer chimichangas to a paper towel-lined plate to drain excess oil.

                Serve hot with remaining cheese, sour cream, guacamole, fresh cilantro, and jalapeños, if desired.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6