CHICKEN CHIMICHANGAS
My family absolutely loves this easy Chicken Chimichangas recipe! A delicious crispy burrito served topped with sour cream, guacamole and salsa.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- 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 mix bowl and mix to combine.
- 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 .
Nutrition Facts : Calories 263 kcal, Carbohydrate 7 g, Protein 17 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 557 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
KID-FRIENDLY CHICKEN CHIMICHANGAS
Try this recipe for kid-friendly chicken chimichangas that will please even a picky eater.
Provided by Maria Labrador Harper
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cream cheese, pepper Jack cheese, and taco seasoning in a medium-sized bowl. Fold in cooked shredded chicken. Divide mixture evenly onto 8 tortilla shells. Fold tortillas by tucking in sides first and then rolling. Place filled tortillas into a 9x13-inch baking dish with seam-sides down. Spray tops with cooking spray.
- Bake in the preheated oven for 15 minutes. Turn chimichangas over and bake 15 minutes more.
- Serve topped with Cheddar cheese, salsa, and sour cream.
Nutrition Facts : Calories 556.9 calories, Carbohydrate 31.7 g, Cholesterol 122.2 mg, Fat 33 g, Fiber 1.9 g, Protein 32 g, SaturatedFat 17.3 g, Sodium 837.4 mg, Sugar 0.9 g
CHICKEN CHIMICHANGAS (BAKED)
I make a large batch of the chicken base and freeze in small quantities for quick thaw and fast meal prep. These are super easy, delicious and somewhat weight watcher friendly. Enchiladas, Tacos and Mexican pizzas can also be made from this Chicken base recipe - (see those postings for recipes). Use your imagination for other variations.
Provided by Chef Sharon R
Categories Chicken Breast
Time 15m
Yield 6 Chimichangas, 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix Chicken base ingredients in mixing bowl - set aside to use as filling.
- Warm tortilla's between paper towels for 20 - 30 seconds in microwave to make pliable for folding.
- Place 2oz of chicken mixture (squeeze juice out of chix mixture before filling tortillas) and 1oz cheese in center of tortilla - fold burrito style.
- Place on greased baking sheet and rub tops of each with olive oil.
- Bake 400° 5 -10 minutes per side or until golden brown and crispy on both sides (I use my toaster oven).
- Serve immediately OR refrigerate for a "grab & go" meal (my teenagers like these cold, on the go).
- For a beautiful presentation; serve topped with a dollop of sour cream chopped cilantro sprinkled over top and avocado slices on the side.
Nutrition Facts : Calories 67.5, Fat 1.3, SaturatedFat 0.2, Cholesterol 21.9, Sodium 588.2, Carbohydrate 4.5, Fiber 1.1, Sugar 2.3, Protein 9.8
BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Pour cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
- Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
- In a large bowl, stir together cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
- Fold in the chicken and mix until well combined.
- Evenly divide mixture among the 8 tortillas.
- Fold each tortilla into a rectangular packet around the filling.
- Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.
- Brush all sides of each chimichanga with a small amount of olive oil.
- Bake for 15 minutes, pull pan out and turn over each chimichanga.
- Bake for 15 minutes more.
- Place chimichangas on a plate, and ladle the warm sauce over top.
- Sprinkle with cheddar cheese, sour cream, and green onions.
CHICKEN CHIMICHANGAS (AIR FRYER OR BAKED)
Chimichangas, deep-fried burritos popular in Tex-Mex cuisine, are seriously delicious, but usually dripping in grease and loaded with calories. These are baked or air fried!
Provided by Gina
Categories Dinner
Time 35m
Number Of Ingredients 18
Steps:
- For the pico de gallo: In a small bowl, combine the tomato, onion, cilantro, lime juice, salt, and pepper to taste.
- For the chimichangas: In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chiles. Mix well to incorporate.
- On a work surface, working with one at a time, place one-quarter of the chicken mixture (almost 3/4 cuonto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese. Lift the edge nearest you and wrap it around the filling. Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with the remaining tortillas and filling.
- Preheat the air fryer to 400°F.
- Lightly spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam side down in the air fryer basket. (Make sure each chimichanga is tightly wrapped and seam side down in the basket or it will open during cooking.) Cook for 7 to 8 minutes, flipping halfway, until golden and crisp. (For a toaster oven-style air fryer, cook at 350°F; the timing remains the same.) Repeat with the remaining chimichangas.
- To serve: Place 3/4 cup shredded lettuce on each plate. Place a chimichanga on top, along with 2 tablespoons pico de gallo, 1 tablespoon sour cream, and 1 ounce avocado. Garnish with cilantro. Serve immediately.
Nutrition Facts : ServingSize 1 chimichanga + toppings, Calories 391 kcal, Carbohydrate 30 g, Protein 40 g, Fat 18.5 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 716 mg, Fiber 16.5 g, Sugar 5 g
CHICKEN CHIMICHANGA
These delicious Chicken Chimichangas have a smooth, hearty filling and a perfectly crispy shell! Keto-friendly chimichangas can be cooked in a skillet, in the oven, or in an Air Fryer for maximum flexibility!
Provided by Annie
Categories Low Carb
Time 15m
Number Of Ingredients 10
Steps:
- Simply combine the filling ingredients and stir well. Make sure the cream cheese spreads easily, and there are no clumps.
- Add the filling to the center of a large tortilla and fold the ends toward the filling and roll the edges in (this is how you would roll a burrito. Place the chimichanga seam side down.
Nutrition Facts : Calories 342 calories, Carbohydrate 21.9 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 22 grams fat, Fiber 15.3 grams fiber, Protein 26.6 grams protein, ServingSize 1 (recipe calculated using Mission Carb Balance Tortilla), Sodium 688 grams sodium, Sugar 1.3 grams sugar
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- Set out a large sheet pan (use two sheet pans if one pan cannot easily hold the chimichangas and broccoli).
- Set out all of the tortillas. Spread refried beans all over the inside of the tortillas. (Note: Spread the beans all the way to the edges of the tortillas - this will help the chimichangas to hold together once rolled.)
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- Toasted Mango Cafe. For breakfast or lunch, you can’t go wrong with the Toasted Mango Cafe. Get ready for fast service, a large menu, fresh food, and large portions.
- Hub Baja Grill. If you love spicy food, Hub Baja Grill is the place to be. This lively spot offers live music almost every day, and kids love dining al fresco on the patio, complete with festive lights.
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- Sub Zero Nitrogen Ice Cream. Go ahead and spoil your dinner. Cap off a relaxing day at the beach with a stop at Sub Zero Nitrogen Ice Cream. Kids love watching their ice cream creations come together before their eyes.
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