Chicken Chimichangas Recipe

3      Reviews by:    Ethel Perkins   Chicken Chimichangas Recipe uses chicken, refried beans, salsa, cumin, oregano, chili powder, cheese, green onions, vegetable oil, and tortillas in making this delicious Tex-Mex chimichangas recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southwestern    Servings:6 Nutrition facts:475 calories31.9 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   35 Minutes Total Time:   1 Hour

INGREDIENTS

• 2 cups cooked chicken , chopped or shredded
• 1 can (15 oz) refried beans
• 1/2 cup salsa , your favorite kind
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano leaves , crushed
• 1 teaspoon chili powder
• 1 cup shredded cheese , cheddar or Mexican blend
• 2 green onions , chopped
• 3 Tablespoons oil (vegetable or canola oil)
• 6 large flour tortillas

DIRECTIONS

• Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
• Add refried beans, chicken, cheese, salsa, spices, and green onions to a mixing bowl and mix to combine; stirring well after each addition.
• Place about 1/2 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling and roll up like a burrito. For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy. 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. Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice.

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