Chicken Chimichangas

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 4 flour tortillas (burrito size)
• 1½ cup shredded Monterey Jack cheese
• 15 oz canned refried beans
• ½ onion
• 2 clove garlic
• ½ cup chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 cup vegetable oil
• ½ cup sour cream (optional)
• ½ cup salsa (optional)
• 1 avocado (optional)

Steps

1. Dice chicken breasts into small pieces. Finely chop the onion and mince the garlic.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook until chicken is browned and cooked through, about 8-10 minutes.
3. Stir in chicken broth and refried beans, mashing slightly to combine. Cook for 2-3 minutes until heated through. Remove from heat and stir in 1 cup of the shredded cheese.
4. Warm tortillas briefly in the microwave or a dry skillet to make them pliable. Spoon about 1 cup of the chicken and bean mixture onto the center of each tortilla, then sprinkle with remaining shredded cheese.
5. Fold in the sides of each tortilla, then roll them up tightly into a burrito shape, ensuring the ends are tucked in securely.
6. Heat 2 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place 1-2 chimichangas seam-side down into the hot oil.
7. Fry for 2-4 minutes per side, or until golden brown and crispy. Remove with tongs and place on a wire rack lined with paper towels to drain excess oil.
8. Serve hot with optional sour cream, salsa, or sliced avocado.