Instructions

• In a large bowl, add 2 cups cooked chicken (chopped or shredded), 1 can refried beans, 1/2 cup salsa, 1 teaspoon cumin, 1/2 teaspoon dried oregano (crushed), 1 teaspoon chili powder, 1 cup shredded cheese, and 2 chopped green onions. Stir until evenly combined.
• Lay out the 6 large flour tortillas on a clean surface. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla.
• Fold the left and right sides of each tortilla over the filling, then roll the tortilla from one open end to the other to form a sealed roll. Place each rolled chimichanga seam-side down on the work surface.
• Decide how you want to cook the chimichangas (baked or pan-fried).
• For baked chimichangas: preheat the oven to 400°F. Arrange the seam-side down chimichangas on a baking sheet (use foil or parchment if you like). Brush each chimichanga lightly with the 3 tablespoons oil (vegetable or canola). Bake for about 25 minutes, until the tortillas are golden and crispy.
• For pan-fried chimichangas: heat a skillet over medium heat. Add some of the 3 tablespoons oil to coat the bottom of the skillet. When the oil is hot, place chimichangas seam-side down in the skillet. Turn them gently every 1–2 minutes so all sides become golden and crisp, cooking until heated through and evenly browned.
• If pan-fried, drain briefly on paper towels to remove excess oil. Serve the chimichangas warm, topped or served with salsa, sour cream, and guacamole if desired.