Ingredients
Scale
- 10 store-bought flour tortillas (easy-peasy, right?)
- 4 boneless, skinless chicken breasts, diced
- 1 large onion, diced
- 2 tbsp Mexican chili powder
- 2 tbsp tomato paste
- 4 yellow or red roma tomatoes, diced
- ½ cup chicken broth
- 1 tbsp paprika
- 1 tbsp salt
- 2 cup Monterey Jack Cheese, shredded
- ½ cup black, pitted olives
- sour cream
- ½ cup green onions, chopped
- 1 16 oz can refried beans
Instructions
- In large skillet, place two tablespoons oil and saute diced chicken and onions until chicken is no longer pink and onions are tender.
- Next, add roma tomatoes and cook for about two minutes on med-high heat.
- Then, add chili powder, tomato paste, chicken broth, paprika and salt.
- Bring to a boil and simmer on low for about 5 minutes.
- Now, grab a good frying pan or skillet and fill it with about three inches of your favorite frying oil.
- Then, fill each tortilla with about two tablespoons refried beans, then the chicken mixture and lastly two tablespoons cheese.
- Place the mixture close to one side of the tortilla for easier rolling.
- Roll the tortilla over the filling once and tuck under.
- Then grab the two sides and fold them over the rolled part of the tortilla and then completely roll the tortilla to close the chimichanga.
- When oil is hot enough, place the chimichanga in the pan, folded side down.
- Fry for about one minute and turn.
- Brown both sides lightly and drain.
- Repeat for each tortilla.
- Top chimichangas with sour cream, green onions and black olives.