The Best Chimichangas Recipe

Ingredients

• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 3 skinless, boneless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, finely minced
• 1 tablespoon ancho chili powder
• 2 teaspoons ground cumin
• 2 cups water
• 1 chicken bouillon cube or 1 teaspoon bouillon paste (such as Better Than Bouillon)
• 1 (7 ounce) can green chiles
• 3 tablespoons all-purpose flour
• 3 tablespoons water
• 2 cups peanut oil or vegetable oil for frying, or as needed
• 8 (10 to 12-inch) flour tortillas
• 1 1/2 cups refried beans, heated
• 1 (8 ounce) block pepper Jack cheese, shredded
• Toppings such as warm queso, pico de gallo, cilantro, and shredded lettuce

Directions

1. Sprinkle salt, pepper, and garlic powder evenly over one side of the chicken breasts.
2. Heat olive oil in a large deep skillet over medium-high heat. Add chicken, seasoned side down, and cook, undisturbed, for 3 to 4 minutes, until browned. Flip the chicken and push to one side of the pan.
3. Add onion, garlic, chili powder, and cumin to the skillet and cook for 1 minute.
4. Pour in 2 cups of water and add the bouillon cube. Stir gently until the mixture is well combined. Bring the mixture to a simmer.
5. Reduce the heat, cover, and simmer gently for about 20 minutes, until the chicken is no longer pink in the center and the juices run clear. The internal temperature of the chicken should read 165F (74C) when checked with an instant-read thermometer.
6. Remove the chicken from the pan and increase the heat to medium-high. Cook the broth mixture until reduced by about half.
7. Shred the chicken and return it to the pan, along with the green chiles. Stir everything until well combined, then remove from heat.
8. In a small bowl, whisk together flour and 3 tablespoons of water until smooth. Set aside.
9. Heat the oil for frying in a large saucepan or Dutch oven over medium-high heat until it reaches 350F (175C). Place a wire rack over a rimmed baking sheet.
10. Place a tortilla on a work surface and spread about 3 tablespoons of refried beans in the center. Top with 1/4 cup shredded cheese and 1/3 to 1/2 cup of well-drained shredded chicken.
11. Brush the flour mixture lightly around the edges of the top half of the tortilla. Fold the sides of the tortilla over the filling, then fold the bottom of the tortilla up. Press down on the tortilla to pack the filling tightly and continue to roll upwards, sealing the edges lightly. Set the rolled tortilla seam-side down.
12. Repeat this process with the remaining ingredients to make additional burritos.
13. Carefully place 2 burritos into the hot oil and fry, turning occasionally, until golden brown and crispy, about 2 minutes. Remove the burritos and drain them on the prepared wire rack. Bring the oil back up to temperature and repeat with the remaining burritos.
14. Top the burritos as desired with warm queso, pico de gallo, cilantro, shredded lettuce, or any other toppings. Serve immediately.

Nutrition Facts (per serving)

• Calories: 1111
• Total Fat: 76g (97% Daily Value)
• Saturated Fat: 17g (83% Daily Value)
• Cholesterol: 64mg (21% Daily Value)
• Sodium: 1147mg (50% Daily Value)
• Total Carbohydrate: 75g (27% Daily Value)
• Dietary Fiber: 6g (23% Daily Value)
• Total Sugars: 2g
• Protein: 34g (68% Daily Value)
• Vitamin C: 64mg (71% Daily Value)
• Calcium: 296mg (23% Daily Value)
• Iron: 6mg (33% Daily Value)
• Potassium: 576mg (12% Daily Value)