2 cups cooked and shredded chicken
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 cup salsa
2 cups Colby jack cheese shredded
2 ounces cream cheese softened
2 Tablespoons green onions chopped
1 15 ounce can refried beans
4 burrito size tortillas
1 tablespoon olive oil
Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.
To assemble the chimichangas
Spoon 2 tablespoons refried beans onto the tortilla 2 inches from the edge. Add about 1/2 cup of the meat mixture and put into the center. Fold in the sides of the tortillas and then roll up the bottom and place seam side down on a baking sheet. Brush the tops with olive oil. Bake for 20 minutes or until golden brown and heated through.
How to pan fry:
Add 1 Tablespoon oil to a medium sized skillet over medium heat. Add the chimichanga skin side down. Fry on each side 2-3 minutes until golden brown and crispy.