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Chicken Chimichangas Recipe

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Crispy outside with gooey cheese inside, this homemade Mexican favorite had our testers saying, “Hello, delicious!” Pair with Spanish rice or serve with chips and salsa for a restaurant-quality meal prepared in minutes. —Bridget Harrison, Cedar Hill, Missouri

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Chicken Chimichangas Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

15 5 20

Ingredients

3 Honey & Spice Baked Chicken breast halves (recipe also in Recipe Finder), cubed
1 cup refried beans
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
6 flour tortillas (8 inches), warmed
3/4 cup shredded cheddar cheese
Oil for deep-fat frying
Optional toppings: sour cream, salsa con queso dip, shredded lettuce, chopped tomatoes and chopped seeded jalapeno pepper

Directions

In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick.
In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice. Yield: 6 servings.

Leftover: Honey & Spice Baked Chicken

Nutritional Facts 1 chimichanga (calculated without optional toppings) equals 640 calories, 43 g fat (6 g saturated fat), 58 mg cholesterol, 806 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Chicken Chimichangas in Simple & Delicious December/January 2012, p21

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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