Chicken Chimichangas

What’s up, everyone? Another Monday in the books. My son Anthony had conference wrestling championship this weekend. Now on to the state series and that’s it for his high school sports! Today though is a cool and fun little dinner. I mean come on what do I make that isn’t cool and fun lol. We are going to make some simple Chicken Chimichangas! Come on do I really need to sell you on these lol? Nope, I think not just go ahead and make them. When you do be sure to take a pic and post them to my Facebook page or over on Instagram and tag me.

Want to have a little fun with and grab your own single basket fryer? This is the one I use — https://amzn.to/3G1vlKC

Order – http://bit.ly/EasyPRCookbook

Autographed Copy – https://bit.ly/2zdJkjM 

T-Shirt/Book Bundle – https://bit.ly/34YZZn1

Want a free cookbook of dinners? – https://bit.ly/7Dinners

This slideshow requires JavaScript.

Don’t forget to subscribe to the Average Guy Gourmet for new recipes every other day by clicking here.

Follow me on Twitter  for tons of updates

Go ahead and like my Facebook page.

Check out my Instagram for tons of photos of recipes BEFORE they come out so you can keep an out for the ones you like!

You know you would look great in an Average Guy Gourmet shirt or hat =) Go ahead check them out here!

Awesome Chicken Chimichangas!

Print Recipe Pin Recipe

Total Time 45 minutes mins

Course Dinner, Lunch, Main Course

Cuisine American, Mexican, TexMex

Servings 6 Servings

Ingredients

  

• 3-1/2 Cups Chicken Shredded ( I used a rotisserie chicken)
• 1/2 Onion Chopped
• 1 or 2 Garlic Cloves Minced
• 1/2 Cup Tomato Sauce
• 1/2 Cup Chicken Broth
• 2-1/2 tsp. Chili Powder
• 1/2 tsp. Cumin
• 1/2 tsp. Paprika
• 1/4 tsp. Coriander
• 1/4 Cup Salsa
• 2 Tbsp. Sour Cream
• 1-1/2 Cups Refried Beans
• 1-1/2 Cups Mexican Cheese Blend Shredded
• 6 Burrito Size Tortillas

Instructions

 

• In a pan/skillet heat about 2 tablespoons of oil, add in onion and allow to cook for several minutes add in the garlic and allow to sauté until the garlic becomes fragrant.
• Add in the tomato sauce, chicken broth, chili powder, cukin, paprika, coriander and salsa. Bring to a slight boil reduce and allow to simmer until it reduces by half. Add in sour cream, salt and pepper to taste, then add in the shredded chicken.
• On a counter top lay out a tortilla, spread about 1/4 of refreid beans top with 1/2 cup chicken and shredded cheese. Fold in the sides and roll tightly. You may need to use toothpicks to fasten it in place.
• Heat oil in a fryer or pan to about 360˚F. Add in tortillas and fry until they are golend brown, if not submerged flip halfto make sure all sides are cooked evenly.
• Remove toothpicks and top with your favorite toppings.