Chicken Chimichangas Recipe

4.5 2 6
Chicken Chimichangas Recipe
Chicken Chimichangas Recipe photo by Taste of Home
Publisher Photo

Chicken Chimichangas Recipe

Read Reviews
4.5 2 6
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 Honey & Spice Baked Chicken breast halves, 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.
Originally published as Chicken Chimichangas in Simple & Delicious December/January 2012, p21

Nutritional Facts

1 chimichanga (calculated without optional toppings): 640 calories, 43g fat (6g saturated fat), 58mg cholesterol, 806mg sodium, 41g carbohydrate (8g sugars, 3g fiber), 25g protein.

  • 3 Honey & Spice Baked Chicken breast halves, 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
  1. 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.
  2. 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.
Originally published as Chicken Chimichangas in Simple & Delicious December/January 2012, p21

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forChicken Chimichangas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
aug2295 User ID: 4631582 193116
Reviewed May. 29, 2012

"I found the filling a bit dry, thought it needed salsa, sour cream, or something else in there."

MY REVIEW
cookinNC User ID: 4119721 190538
Reviewed Feb. 25, 2012

"WOW! Delicious: my family, including the kiddos loved these. I will make these again."

Loading Image