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July 12, 2017

Chicken Chimichanga Recipe

I love chimichangas. If it's on the menu when we go to a Mexican restaurant, I will order it. I love a good burrito too, but something about the crispy, deep-fried outer shell is just so tantalizing.

I even remember the first time I had one. A friend of mine convinced me to try it after I was very hesitant. We ordered it from an eatery in the old "Phase I" food court at Pearlridge. Ever since I was a fan.

One night for dinner I was planning on making tacos, and I decided to make chimichangas too.

I made Mexican Shredded Chicken in my Instant Pot, then filled a flour tortilla with refried beans, shredded cheddar cheese, shredded chicken, and chopped onions. I rolled it up tightly and fried in hot oil for 3-5 minutes on each side.
Drain on a paper towel, top with your favorite toppings, and enjoy!


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