Keto Chicken Chimichangas
Keto Chicken Chimichangas
Chimichangas are a popular Tex-Mex dish that are made by filling a tortilla with meat, beans, cheese, and other ingredients and then rolled up and fried. In other words is basically a fried burrito. How could that not be good?
My mom made them all the time growing up so now they’ll always just be one of those things I like
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Ingredients
- 3 1/2 cups cooked shredded chicken breasts*
- coconut 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 (optional)
- 6 Keto tortillas
- 5 oz shredded Mexican cheese blend 1 1/4 cups
- Guacamole and diced tomatoes for serving (optional)
Instructions
- Heat 2 tsp coconut oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute 30 seconds longer.
- Add in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.
- Spread a lightly heaping 1/4 cup refried beans onto the center of each keto tortilla, leaving about a 2 1/2-inch border to the edge of tortilla. Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap, fasten end with toothpicks.
- Fill a pot with about 1-inch of coconut oil and heat over medium-high heat to 360 – 365 degrees. Once oil is hot , add two filled tortillas and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side.
- Remove and drain on paper towels, remove toothpicks. Repeat frying in two more batches with remaining chimichangas.
- Serve warm topped with guacamole,cilantro, sour cream, salsa or hot sauce.
