Chicken Chimichangas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 boneless, skinless chicken breasts1 large Hungarian pepper1 bag Uncle Ben's Spanish Style Ready Rice1 onion diced4 cloves garlic diced2 tbsp Extra Virgin Olive Oil3 large tomatillos diced1/2 jar salsa2 cups Black Beans (cooked)1 cup White Beans (cooked)2 packages (6 ea.) La Tortilla Factory Smart & Delicious Tortilla Wraps1/2 teaspoon ground coriander seed1/2 teaspoon cinnamon1/2 teaspoon ground cumin1 stalk celery, diced
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.
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.
Nutritional Info 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
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