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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 284.3
  • Total Fat: 5.3 g
  • Cholesterol: 24.7 mg
  • Sodium: 464.6 mg
  • Total Carbs: 55.0 g
  • Dietary Fiber: 19.2 g
  • Protein: 23.3 g

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

Submitted by: LORAIA

Introduction

I used left over chicken, but you can use turkey, canned chicken, etc. I tend to top with lettuce, salsa and sour cream. I used left over chicken, but you can use turkey, canned chicken, etc. I tend to top with lettuce, salsa and sour cream.
Number of Servings: 4

Ingredients

    6 oz chicken breast, boneless and skinless, cooked
    1 clove garlic minced
    1/4 cup onion chopped
    1 tsp chili powder
    1 tsp cinnamon
    1 tsp cumin
    1 tsp canola oil
    6 oz pinto beans (soaked)
    4 burrito size flour tortilla

Directions

Boil the beans until tender. (This takes about 3 hours). Drain off liquid saving about 1/2 cup. Mash the beans.
Saute the chopped onion and minced garlic in the oil until tender. Add the cumin, chili powder and cinnamon. Mix well. Shred the precooked chicken and add to the onion mixture.
Warm the 4 tortilla wrappers about 40 seconds on high in the microwave. In the center of each wrapper put 1/4 of the mashed beans. Top with 1/4 of the chicken mixture. Fold in the top and bottom, then both sides. Place seam side down onto a greased cookie sheet. Spray with Pam. Repeat for the other 3 wrappers. Bake at 450 degrees F for 20 minutes, turning after 10 minutes. Makes 4 chimis.

Number of Servings: 4

Recipe submitted by SparkPeople user LORAIA.






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