Chicken Chimichangas Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 hrs 10 mins
-
Total Time
15 hrs 25 mins
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Servings
8
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Calories
320 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Chimichangas Recipe
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Mexican Monday just got easier thanks to this easy Chicken Chimichangas Recipe.
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Ingredients
- 2 cups pre-cooked shredded chicken
- 1 can refried beans (16 ounces)
- 1/2 cup diced onion
- 1/2 cup Diced bell pepper
- 2 cloves garlic minced
- 1 Tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can diced green chiles (4 ounces)
- 1/2 cup salsa verde
- 1 cup Monterey jack cheese (shredded)
- 8 large flour tortillas (10-inch)
- oil for frying
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onion, diced bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Add the shredded chicken, cumin, chili powder, oregano, salt, and pepper to the skillet. Mix well and cook for 2-3 minutes.
- Stir in the refried beans, diced green chiles, and salsa verde. Cook until heated through, about 3-5 minutes. Remove from heat and let the mixture cool slightly.
- Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
- Divide the chicken and bean mixture evenly among the tortillas, placing it in the center of each.
- Sprinkle shredded Monterey Jack cheese on top of the mixture.
- Fold the sides of the tortilla over the filling, then tightly roll up the tortilla to form a burrito-like shape.
- Secure each chimichanga with a toothpick to keep it from unrolling while frying.
- Heat oil (about 1-inch deep) in a large skillet or deep fryer to 350°F.
- Carefully place the assembled chimichangas in the hot oil, seam-side down. Fry in batches, if necessary, to avoid overcrowding the skillet.
- Fry the chimichangas for 2-3 minutes on each side or until golden brown and crispy.
- Remove the chimichangas from the oil using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Remove the toothpicks before serving.
Notes
- Baked Option:
- Crock Pot Option:
- Do steps 1-8 from above, then follow:
- Preheat the oven to 425°F.
- Place the assembled chimichangas seam-side down on a baking sheet lined with parchment paper.
- Brush the tops of the chimichangas with olive oil.
- Bake for 15-20 minutes or until golden brown and crispy.
- Place approximately 3 raw chicken breasts, onion, bell pepper, minced garlic, cumin, chili powder, dried oregano, salt, pepper, diced green chilies and salad verde in a crock pot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken and stir in the refried beans. Cook until heated through.
- Then follow steps 4-13 above.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
22g
(7%)
Protein
19g
(38%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
42mg
(14%)
Sodium
965mg
(40%)
Potassium
233mg
(7%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
620IU
(12%)
Vitamin C
18mg
(20%)
Calcium
180mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 42mg | 14% |
| Sodium | 965mg | 40% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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