Chicken Chimichangas
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
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
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.
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.