Chicken Chimichangas

Ingredients

• 3 1/2 cups cooked shredded chicken breasts
• Vegetable oil for frying, plus 2 tsp for sautéing
• 1/2 cup finely chopped yellow onion
• 1 clove garlic, minced
• 1/2 cup tomato sauce
• 1/2 cup low-sodium chicken broth
• 2 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp ground coriander
• 1/4 cup salsa, bottled or fresh
• 2 Tbsp sour cream, plus more for topping
• 1 3/4 cups refried beans, homemade or store bought
• 6 burrito size flour tortillas
• 5 oz shredded Mexican cheese blend, 1 1/4 cups
• Guacamole and diced tomatoes, for serving, optional

Directions

1. Warm 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Add the onion once the oil is hot, and cook until it softens and takes on a little color, about 4 minutes. Stir in the garlic and cook for 30 seconds more.
2. Add the tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring the mixture just to a gentle bubble, then lower the heat and let it simmer, stirring often, until the sauce is thicker, reduced by about half, and the onions are tender, about 6 minutes. Add salt and pepper to taste, mix in the sour cream, then stir in the chicken.
3. Spoon a lightly heaping 1/4 cup refried beans into the middle of each tortilla, keeping about a 2 1/2-inch border around the edge. Add 1/2 cup of the chicken mixture to each one, then sprinkle with 3 Tbsp shredded cheese. Fold in the sides, pull the bottom up snugly over the filling, and roll closed; secure the end with toothpicks.
4. Pour about 1-inch of vegetable oil into a pot and heat it over medium-high heat to 360 – 365 degrees. When the oil is ready, place two filled tortillas in the pot and fry until the underside is golden brown. With metal tongs, carefully turn them over and cook until the second side is golden brown too.
5. Transfer the chimichangas to paper towels to drain, then take out the toothpicks. Fry the remaining chimichangas in two more batches. Serve warm with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce.