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When it comes to the vibrant world of Mexican cuisine, few dishes capture the heart and palate quite like Crunchy Chicken Chimichangas. This beloved dish, often lauded for its irresistible combination of crispy exteriors and savory fillings, has earned a special place in the hearts of food lovers everywhere. The allure of Crunchy Chicken Chimichangas lies not only in their delectable flavors and textures but also in their versatility, making them perfect for family dinners, festive gatherings, or casual weeknight meals.

Chicken Chimichangas

Get ready to indulge in these Crunchy Chicken Chimichangas! Filled with delicious shredded chicken, creamy refried beans, and a blend of cheeses, these crispy delights are bursting with flavor. Easy to prepare and fry to golden perfection, they make a perfect appetizer or main dish. Serve with salsa, sour cream, and guacamole for a tasty treat that’s sure to impress. Perfect for game days or family dinners, give this recipe a try!
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Ingredients
  

2 cups cooked, shredded chicken

1 cup refried beans

1 cup shredded cheese (cheddar and Monterey Jack blend)

1/2 cup diced onion

1/4 cup chopped cilantro

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

Salt and pepper, to taste

6 large flour tortillas

Oil for frying (vegetable or canola)

Salsa, sour cream, and guacamole for serving

Instructions
 

In a large mixing bowl, combine the shredded chicken, refried beans, cheese, diced onion, chopped cilantro, cumin, garlic powder, chili powder, salt, and pepper. Mix well until the ingredients are fully incorporated.

    Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of the chicken mixture into the center of the tortilla.

      Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top to form a chimichanga. Repeat with the remaining tortillas and filling.

        In a deep skillet or frying pan, heat about 1 inch of oil over medium-high heat until it reaches 350°F (175°C).

          Carefully place the chimichangas seam-side down into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and crispy.

            Using tongs, remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.

              Serve hot with salsa, sour cream, and guacamole on the side for dipping.

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