Chicken Chimichangas

Chimichangas are basically a deep fried burrito filled with meat, rice, and cheese. I like to add a little refried beans to mine for little extra something. I do pan fry but not deep fry my chimichangas. Chimichangas are my favorite Tex-Mex food item that I judge all Tex-Mex/ Mexican restaurants by.  I'll provide step by step instructions so even though unfamiliar with pan frying can follow. 


Ingredients

1. Rotisserie Chicken
2. 1 pack burrito size tortillas 
3. 2 cups white rice (I use minute rice)
4. 1 jar mild salsa (my preferred brand is Herdez)
5. 2 16oz can refried beans
6. 1 cup Mexican cheese
7. Vegetable oil for frying        

                    

Utensils needed

1. Frying pan
2. Pot to cook 2 cups of rice
3. A firm spatula
4. 2 Medium bowls for shredded chicken and refried beans
5. 2 Spoons to dish out rice and beans

Directions

1. Begin by boiling water per instructions for 2 cups of white rice
2. While waiting for water to boil start pulling apart/ shredding rotisserie chicken 
3. Add rice to boiling water plus one whole jar of salsa, stir well, place lid on pot, and turn heat down to simmer. This makes my cheater Spanish rice. Super moist and SOO flavorful. Nothing worse than bland, dry Spanish rice. (Blurry pic but here is the salsa and uncooked rice in normal water amount)                              
4. Open can beans into bowl. No need to heat up. 
5. Begin heating oil in frying pan. You want just enough oil to cover and puddle in the bottom of the pan. Turn burner to medium heat or 4/5 depending on your stove and cook ware. If the oil is to hot the tortillas will burn and stick to the pan. 
6. Once rice is cooked, lay out your tortillas and begin layering. Spread spoonful of refried beans along length, spoonful of rice next followed by chicken, and lastly cheese. Resist the urge to put too much on the tortilla. If it is too full it won't roll right, fry right, or stay together.                       
7. Burrito roll your chimichanga and begin prepping a second one. Most pans will fit 2 chimichangas with plenty of room to flip. 
8. Test oil to make sure it is hot enough to fry. Easiest way is to run a couple fingers under the water real quick and flick the water on your fingers into the oil. If the oil bubbles and pops, it's ready. If no reaction then wait a bit longer. If the oil isn't hot enough then the tortillas will simply soak up the oil and won't get crisp. 
9. Once oil is ready set your chimichanga in the oil carefully seam side down. It doesn't take but 2 or 3 minutes to brown.                                     
10. Use your firm spatula to lift the chimichanga up and check if it is browning well before flipping. Once brown flip over and repeat the process. 
11. While waiting for it to brown, go ahead and start prepping your next 2 chimichangas. *You may need to add a little more oil for each subsequent batch. 

All this chicken and rice can make a LOT of chimichangas or you can make enough for 1 meal and make a fresh batch on night 2.

The beans and the rice also make for great side dishes if you like. As far as toppings, my husband prefers salsa on top. I like them plain or with a dollop of sour cream. Pick your favorite and dig in!