Cooking Procedure

• Heat 2 teaspoon oil in a 10-inch non-stick skillet over medium-high heat. Once hot, add onion and sauté until slightly golden and tender, about 4 minutes. Add garlic and sauté 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 ¼ cup refried beans onto the center of each tortilla, leaving about a 2 ½-inch border to the edge of tortilla. Layer each with ½ cup of the chicken mixture and top with 3 tablespoon shredded cheese. Fold the sides in then snugly fold bottom side up and roll to wrap, fastening the end with toothpicks.
• Fill a pot with about 1-inch of vegetable 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 the bottom, then using metal tongs, carefully rotate to the opposite side and cook until golden brown on the opposite side.
• Remove and drain on paper towels, remove toothpicks. Repeat frying in two more batches with remaining chimichangas.
• Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa, or hot sauce.