Chicken Chimichangas {Baked or Pan Fried}
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 chimichangas
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Calories
638 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican, Mexican-American Fusion
Chicken Chimichangas {Baked or Pan Fried}
Description
This recipe starts with cooked shredded chicken mixed with chili powder, cumin, paprika, salt, salsa, shredded Colby jack cheese, cream cheese, and chopped green onions. The mixture is spread on burrito-sized tortillas along with refried beans. The tortillas are folded with the filling inside and brushed with olive oil before baking at 400°F until golden and heated through, resulting in a crispy wrap encasing the creamy, seasoned filling. Alternatively, the chimichangas can be pan-fried in oil until crisp on all sides.
Chicken Chimichangas are a hearty meal option suitable for dinner or gatherings. They pair well with fresh salsa, sour cream, or guacamole on the side, enhancing the flavor and adding freshness. The recipe provides flexibility in cooking method depending on desired texture or health considerations.
Pan-frying gives a more traditional crispy exterior, while baking offers a hands-off method with less oil. Serve immediately after cooking for best texture.
Ingredients
- 2 cups chicken shredded, cooked
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ½ teaspoon salt
- ½ cup salsa
- 2 cups Colby jack cheese shredded
- 2 ounces cream cheese softened
- 2 tablespoons green onion chopped
- 1 (15-ounce) refried beans canned
- 4 tortillas burrito-sized
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, 2 cups shredded cooked chicken, 1 tablespoon chili powder, ½ teaspoon cumin, ¼ teaspoon paprika, ½ teaspoon salt, ½ cup salsa, 2 cups shredded Colby jack cheese, 2 ounces softened cream cheese, and 2 tablespoons chopped green onions.
- Spoon 2 tablespoons the 1 (15-ounce) can refried beans onto each of the 4 burrito-sized tortillas about 2 inches from the edge. divide the chicken mixture evenly among the put into the center. Fold in the sides of the tortillas, then roll them up the bottom and place them seam-side down on a baking sheet.
- Use 1 tablespoon olive oil to brush the tops of the tortillas. Bake for 20 minutes or until golden brown and heated through. Serve warm.
Notes
- For pan-frying, heat 1 tablespoon of oil in a medium skillet over medium heat, then fry chimichangas seam-side down for 2 to 3 minutes on each side until golden and heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4chimichangas
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 32g | 11% |
| Protein | 42g | 84% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 130mg | 43% |
| Sodium | 1865mg | 78% |
| Potassium | 439mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 1807IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 574mg | 57% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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