Serves 1
Directions
- 1Season the chicken breast pieces with oil and all-purpose seasoning.
- 2Cook chicken in a skillet over medium-high heat.
- 3Rest chicken for five minutes, then shred.
- 4Mix sour cream with all dry spices.
- 5Add chunky salsa, chopped green chiles, refried beans, queso oaxaca, and medium cheddar cheese to the mixture and combine.
- 6Place filling in the center of a flour tortilla, fold in the ends and sides, and seal with a paste made of equal parts flour and water.
- 7Fry the rolled chimichangas in hot oil until golden on both sides.
Ingredients
- 1 lb chicken breast, cut into thin pieces
- null oil
- null all-purpose seasoning
- 1/2 cup sour cream
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt (optional)
- 1/2 tsp black pepper
- 1/2-3/4 cup chunky salsa
- 8 oz mild chopped green chiles
- 1 cup refried beans
- null queso oaxaca
- null medium cheddar cheese
- null large flour tortillas
- null flour, for paste
- null water, for paste
Equipment
skillet
Tips
- The flour paste consists of mixing even parts of flour and water.
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