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Category: Chicken
Prep Time: Cook Time: Total Time: 1 1/4 hrs
2 cups cooked chicken , chopped or shredded
1 can refried beans
1/2 cup salsa
1 tsp cumin
1/2 tsp dried oregano leaves , crushed
1 tsp chili powder
1 cup shredded cheese , cheddar or Mexican blend
2 green onions , chopped
3 Tbsp oil (vegetable or canola oil)
6 large flour tortillas
1. Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
2. Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
3. Place about 1/2 cup of the chicken mixture in the center of each tortilla.
4. Fold opposite sides over filling and roll up like a burrito.
5. For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
6. For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
9. Serve warm, topped with Salsa, sour cream, guacamole and a side of Authentic Mexican Rice.
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Chicken Chimichangas
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Category: Chicken
Prep Time: Cook Time: Total Time: 1 1/4 hrs
2 cups cooked chicken , chopped or shredded
1 can refried beans
1/2 cup salsa
1 tsp cumin
1/2 tsp dried oregano leaves , crushed
1 tsp chili powder
1 cup shredded cheese , cheddar or Mexican blend
2 green onions , chopped
3 Tbsp oil (vegetable or canola oil)
6 large flour tortillas
1. Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
2. Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
3. Place about 1/2 cup of the chicken mixture in the center of each tortilla.
4. Fold opposite sides over filling and roll up like a burrito.
5. For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
6. For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
9. Serve warm, topped with Salsa, sour cream, guacamole and a side of Authentic Mexican Rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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