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Crispy Chicken Chimichangas Delight is a culinary treasure that combines the comforting flavors of shredded chicken, black beans, and cheese, all encased in a crispy, golden tortilla shell. This dish is not just about taste; it embodies a delightful crunch that can elevate any meal, making it a go-to option for weeknight dinners, festive celebrations, or casual gatherings with friends. The beauty of chimichangas lies in their versatility—each bite is a burst of flavor, and they can easily be customized to suit various tastes and dietary preferences.

Chicken Chimichangas

Satisfy your cravings with these Crispy Chicken Chimichangas! Filled with shredded chicken, black beans, corn, and creamy cheese, they’re bursting with flavor. This easy recipe is perfect for a quick dinner or a fun snack. Simply roll, fry until golden, and serve hot with your favorite toppings like sour cream, guacamole, or salsa. Get ready for a delightful treat that’s crispy on the outside and deliciously cheesy on the inside!
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Ingredients
  

2 cups cooked chicken, shredded (preferably rotisserie)

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1/2 cup cream cheese, softened

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

6 large flour tortillas

Oil for frying (vegetable or canola)

Optional toppings: sour cream, guacamole, salsa, chopped cilantro

Instructions
 

In a large mixing bowl, combine the shredded chicken, black beans, corn, cheddar cheese, cream cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are combined and the mixture is creamy.

    Lay a tortilla flat on a clean surface. Spoon approximately 1/2 cup of the chicken mixture into the center of the tortilla. Fold the sides inward, then roll it up tightly from the bottom to form a burrito shape. Repeat with the remaining tortillas and filling.

      Heat oil in a deep skillet or fryer over medium-high heat. You want enough oil to submerge at least half of the chimichangas.

        Once the oil is hot (around 350°F or 180°C), carefully place two to three chimichangas in the oil, seam side down. Fry for about 3-4 minutes on each side or until golden brown and crispy.

          Use a slotted spoon to remove the chimichangas from the oil and transfer them to a paper towel-lined plate to drain excess oil.

            Serve hot with your favorite toppings such as sour cream, guacamole, salsa, and chopped cilantro.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6