Japanese Souffle Pancakes
Chicken Chimichanga
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What’s better than a giant filled burrito? A FRIED, giant filled burrito! This recipe calls for pre-shredded
chicken breasts to speed up the process. Feel free to substitute with shredded rotisserie chicken, or make
your own shredded chicken in a snap in your Instant Pot appliance!
| Prep Time | 15 Minutes |
| Cook Time | 20 Minutes |
| Servings |
4 Chimichangas
|
Ingredients
- 4 flour tortillas large burrito style
- 2 – 2 ½ lb. boneless skinless chicken breast shredded
- 1 ½ c enchilada sauce canned or jarred
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cayenne
- 2 tsp salt
- 1 16oz. can refried beans
- 1 c Mexican cheese shredded
- limes halved for serving
- 1 c sour cream, for serving
- 1 c guacamole for serving
- Fresh cilantro chopped for serving
- Cooking Spray
Ingredients
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Instructions
- In a large bowl, toss the shredded chicken with the enchilada sauce, onion powder, garlic powder, paprika, cayenne, and salt.
- Lay each flour tortilla flat on a work surface. Equally spread the refried beans over each tortilla, leaving
½ inch rim from the sides. - Arrange the shredded chicken horizontally across the middle of each tortilla, dividing the filling equally.
- Top the shredded chicken with shredded Mexican cheese, dividing the cheese equally across each tortilla.
- Fold the sides of the tortilla inwards over the filling. Compactly, roll the burrito over the filling, tucking in the sides as you roll away.
- Continue rolling until the burrito is seam side down. Spray each burrito with vegetable cooking spray.
- Air Fry at 370°F for 20 minutes . Do not rotate the burritos during cooking.
- Plate each fried chimichanga, and top with sour cream, guacamole, and freshly chopped cilantro. Garnish with sliced lime.
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