A ‘Chimichanga’ is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisines.
Chimichangas can vary on an diverse array of fillings. Choose your favourites or those ‘left overs in the fridge’.
We are using a mild salsa in this recipe but you can add as much heat as desired.
- Season chicken breasts on both sides with the Taco Seasoning. Cut into thin slices.
- Heat 1 TBS of oil in a large pan. Fry sliced breasts on both sides. Set aside.
- Heat tortillas one by one. Smear a spoonful of refried beans in the center. Add some chicken, salsa, sour cream and cheese.
- Fold in the sides of the tortillas and then roll the top and bottom sides. Secure with a toothpick if necessary.
- Heat the oil in a deep casserole. Once hot, fry each chimichanga one by one for about 1 minute per side or until golden brown.
- Drain and discard toothpick.
- Serve with salsa and Guacamole on the side. Garnish with shredded lettuce and Pico de Gallo