Chimichangas ©

4 servings


  • ½ onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 cups La Costeña Refried Pinto Beans
  • 2 skinless, boneless chicken breasts, cooked and shredded
  • ½ cup shredded cheddar cheese
  • Salt to taste
  • 8 flour tortillas
  • Vegetable oil for frying
  • 1 can La Costeña Chipotle Sauce.


  • Heat 1 Tbsp. oil in a frying pan, sauté the onion until translucent, add the garlic, cook for 3 minutes.
  • Add La Costeña Refried Pinto Beans.
  • Simmer slowly for 5 more minutes.
  • Add the chicken and season with salt.
  •  Heat the tortillas in microwave, wrapped in a safe plastic, for 1 minute.
  • Spoon chicken-bean filling into the center of a tortilla.
  • Fold in both sides, then fold the bottom of the tortilla up and the top down to form a pack.
  • Heat the oil in a large frying pan and fry the Chimichangas in batches until crisp, turning once.
  • Remove them from the oil with a slotted spoon and drain on paper towel.
  • Serve hot with La Costeña Chipotle Sauce.


Related topics

, , , , , , ,

Share this recipe

What do you think about this recipe?