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A crispy deep-fried burrito filled with seasoned shredded chicken, beans, and cheese. This protein-rich chicken chimichanga is a crowd-pleasing family dinner with satisfying crunch.
In a large skillet over medium heat, add 1 tbsp of the vegetable oil and sauté the chopped onion until soft and translucent, about 3 minutes.
Stir in the shredded cooked chicken, chili powder, cumin, garlic powder, salt, and black pepper. Cook for 2-3 minutes, stirring to combine and allowing the seasonings to fully coat the chicken.
Warm the refried beans separately in a small pan over low heat, stirring occasionally to keep them smooth.
Lay out the flour tortillas. Spread a quarter of the refried beans down the center of each tortilla. Top with seasoned chicken and scatter shredded cheddar cheese evenly.
Fold in the sides and tightly roll up each tortilla into a burrito shape, securing with toothpicks if needed to prevent unrolling during frying.
Heat the remaining vegetable oil in a deep skillet to 350°F (medium-high heat; use a thermometer for accuracy). Gently lower each chimichanga seam-side down into the oil and fry for 2-3 minutes per side, or until golden brown and crisp.
Using tongs, transfer chimichangas to a wire rack or paper towel-lined plate to drain. Remove toothpicks before serving and allow them to rest for 2 minutes for the cheese to set.
