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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 277.2
  • Total Fat: 6.7 g
  • Cholesterol: 24.0 mg
  • Sodium: 551.8 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 16.4 g
  • Protein: 108.4 g

View full nutritional breakdown of Chicken Chimichangas calories by ingredient
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Chicken Chimichangas

Submitted by: FANGFACEKITTY
Chicken Chimichangas

Introduction

My kids love this & it is easy to customize to your taste. I used canned salsa, fresh tomatillo & dried beans but you can also used canned. I use a food processor to dice everything small.

For the rice this time I used Uncle Ben's Spanish Style Ready Rice.

The prep time does not count the time to cook rice or beans; I usually cook up a bag of beans at a time and freeze them since they take so long, this way I can just pull them out as needed.

Garnish with salsa, cheese, sour cream as desired (none are included in the nutritional values here).
My kids love this & it is easy to customize to your taste. I used canned salsa, fresh tomatillo & dried beans but you can also used canned. I use a food processor to dice everything small.

For the rice this time I used Uncle Ben's Spanish Style Ready Rice.

The prep time does not count the time to cook rice or beans; I usually cook up a bag of beans at a time and freeze them since they take so long, this way I can just pull them out as needed.

Garnish with salsa, cheese, sour cream as desired (none are included in the nutritional values here).

Number of Servings: 12

Ingredients

    2 boneless, skinless chicken breasts
    1 large Hungarian pepper
    1 bag Uncle Ben's Spanish Style Ready Rice
    1 onion diced
    4 cloves garlic diced
    2 tbsp Extra Virgin Olive Oil
    3 large tomatillos diced
    1/2 jar salsa
    2 cups Black Beans (cooked)
    1 cup White Beans (cooked)
    2 packages (6 ea.) La Tortilla Factory Smart & Delicious Tortilla Wraps
    1/2 teaspoon ground coriander seed
    1/2 teaspoon cinnamon
    1/2 teaspoon ground cumin
    1 stalk celery, diced

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Directions

Makes 12 servings
1. Place chicken breasts in a pot with 1 large Hungarian pepper, stem removed. Cover with water and cook until chicken is done (about 15 minutes).
2. While chicken is cooking dice onions, celery & garlic, place in a small bowl. Dice tomatillos, place in a separate bowl.
3. When done remove chicken from water & place on a plate to cool. Dice the pepper & add to the onion, celery & garlic.
4. Using a fork shred the chicken.
5. Heat 1 tablespoon extra virgin olive oil in a pan, add onion/celery/garlic/pepper and spices & saute until translucent.
6. Cook the rice as directed on the package.
7. Add tomatillo mixture to pan. Add rice & chicken & 1/2 jar salsa. SImmer on low for about 5 minutes.
8. Place tortilla wraps on a plate, cover with plastic wrap & microwave for 1 minuute.
9. Remove chicken mixture from the stove. Place about 1/2 cup chicken mixture in center of 1 tortilla wrap.
10. Fold sides of tortilla like for a burrito. Fold the ends up toward the center. It should be roughly square.
11. Heat 2 tablespoons olive oil in a pan over medium heat.
12. Place the chimichangas in the oil & cook on each side until the tortilla is crisp & starts to turn brown. It really only takes a few seconds once your pan is heated up so keep an eye on them.
13. When done garnish if/as desired.

Number of Servings: 12

Recipe submitted by SparkPeople user FANGFACEKITTY.






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