Chicken Chimichanga

Susanne App Delisle

I think I could make these every week. They get crispy and flaky in the oven, so good! It’s practically a no-fail recipe. It’s also very flexible. I have substituted the chicken with leftover pork and beef and use whatever cheese I have on hand. Always good.

2 Tbs. butter
4 Tbs. vegetable oil
1 large onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced. Remove seeds for less heat
1 1/2 tsp. chili powder
1/2 tsp. cumin
1 tsp. salt
1 small tomato, chopped. More if you want to top with them
2 1/2 C shredded chicken
1/4 C sour cream
1 (15 oz.) can refried beans
4 – 10 inch flour tortillas
1 C shredded Monterey Jack Cheese. More if you want to top with it


  1. Preheat oven to 450 degrees.
  2. Melt butter and 2 Tbs. oil and set aside
  3. Put remaining 2 Tbs. oil in skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add spices and cook about 30 seconds. Add the tomato and cook until the mixture dries a little bit, about 2 min. Stir in the chicken and sour cream until warmed through.
  4. In a large rimmed pan, brush the bottom with the butter, oil mixture. Spread the refried bean mixture down the center of each tortilla, leaving a border clear around the tortilla. Top with the 1 C of the chicken mixture and 1/4 C cheese. Fold in the ends and roll up. Repeat with other tortillas.
  5. Place the chimichanga’s seam side down on oiled baking sheet. Brush tops with oil, butter mixture that you seat aside earlier. Bake 8-10 minutes per side. Make sure to brush with butter, oil mix when you flip.
  6. Top with sour cream, guacamole, cheese, lettuce, tomatoes, or whatever works for you.

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