Chicken chimichangas topped with queso dip, shredded cheese and green onions will warm you up!
I had some leftover shredded chicken breast that I had pressure cooked in my Instant Pot Duo Crisp. The breast was pressure cooked in veggie broth, 1/2 cup Herdez Guacamole Salsa and seasonings, then I shredded and left in the broth. We used the first round on tacos and then we had plenty left over for this dish. And quite frankly, after soaking in that broth for a couple days made the chicken even tastier. I love leftovers!
I used taco sized flour tortillas for this batch of chimichangas but you can use the larger ones if you prefer. These 9 chimis fit perfectly in my 9x13 baking dish after toasting.
After assembling the chimis, I air fried them in three layers in the Air Fryer, rotating the layers and turning, to toast them up a bit. The ones at the bottom always brown up a little bit more but who cares? If you don't have an air fryer, you can certainly bake or pan fry to toast them.
The filling is a mixture of the spicy seasoned shredded chicken, refried beans and some grated cheese. The toppings for the end bake includes La Reyna Queso Dip, the remaining spicy broth from the chicken, sliced green onions and some shredded cheese. These are the brands that I used.
As with all of my recipes, feel free to add/subtract ingredients and use whatever you have on hand. The process would be the same.
9 taco sized flour tortillas (slightly warmed to help with folding)
1 cup of seasoned shredded chicken (I used my leftovers in the gauc salsa broth; you may need to add a few tablespoons of your favorite salsa to get increase the moisture)
1/2 can of refried beans
1 cup of shredded cheese, separated into 1/2 cup amounts(I used cheddar)
Olive or canola oil (or whatever oil you prefer)
1/2-3/4 cup of guacamole salsa
1/2-3/4 cup of queso dip
1 large green onion, chopped
Mix together the chicken (with some salsa, if needed), the refried beans and 1/2 cup shredded cheese. Spread even amounts on each of the tortillas, in a line in the center, then fold in the sides and tuck under the shorter sides. Brush with oil on both sides. Line in three layers in an air fryer or in one layer at a time in batches. Air fry at 400° for 12-14 minutes, rotating and turning 1/2 way through. Watch to make sure they don't get too brown; just lightly toasted.
Preheat the oven to 375°. Arrange the chimis, folded side down, into a greased 9x13 baking dish. Drizzle with the guacamole salsa and queso dip evenly on the top. Then sprinkle with the green onions and 1/2 cup of shredded cheese. Bake for about 10 minutes or until bubbly and starting to brown on the edges of the pan.
If you do not have an air fryer, you can bake in a 400° oven until golden and crispy, turning as needed. Or you can pan fry in a skillet over medium heat until toasted.