Chicken Chimichangas

Ingredients:

Directions:

1. Heat oil in a skillet over medium heat. Add the onion and sauté until softened. Add the chicken, chili powder, cumin, paprika, salt, and pepper. Stir to combine and cook until warmed through.
2. Transfer to a mixing bowl. Add the salsa verde, Monterey jack, mozzarella cheese, and lime juice. Stir to combine and slightly melt the cheese.
3. Lay out 4 tortillas. Spread ¼ cup of refried beans in the center of each.
4. Evenly divide the chicken mixture between the tortilla. Fold in the sides and roll tightly. Place seam side down.
5. Heat oil in a skillet over medium heat. Place each chimichanga seam-side down in the skillet and cook for 2-3 minutes on each side or until golden brown and crispy. Fry in batches, if needed. If frying in batches, keep the cooked chimichangas warm in a 250 degrees F oven while you work on the next batch.
6. Serve hot with guacamole, pico, and sour cream. Also pairs well with Spanish rice. Enjoy!