Southwest Chicken Chimichangas
Southwest Chicken Chimichangas is a Mexican recipe that serves 10. One portion of this dish contains about 9g of protein, 14g of fat, and a total of 222 calories. For 98 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of lime juice, chili powder, chiles, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a side dish. This recipe from Dessert Now Dinner Later has 8 fans. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 49%. Chicken Chimichangas, Chicken Chimichangas, and Chicken Chimichangas are very similar to this recipe.
Servings: 10
Ingredients:
1-2 avocados diced into small cubes
1/2 can black beans, rinsed*
1/2 can corn, drained*
1 large chicken breast shredded (about 1 cup)
1, 4oz can diced green chiles
1 1/2 tsp chili powder
2 tsp dry cilantro (or 2-4 Tbsp fresh, to preference)
1 cup rice, cooked (I used brown instant rice)
1 tsp cumin
1-10 pack soft taco size flour tortillas (or 6 or so burrito size flour tortillas)
1/2 tsp garlic powder
2-4 Tbsp green onion chopped
1/2 tsp kosher salt
1 1/2 Tbsp Lime Juice, fresh or bottled (or more to preference)
1/2 can olives, sliced (or one small can of already prepared sliced olives)*
1 cup shredded cheese (I use colby jack, but any mexican blend would be fantastic)
1 cup sour cream
Equipment:
frying pan
microwave
stove
griddle
bowl
Cooking instruction summary:
Boil chicken breast 15 minutes or until juices run clear. Chop or shred. Set aside.Cook rice & add lime juice, cilantro, chili powder, cumin, garlic powder, salt & green onion.Add all cans to rice mixture. Add shredded chicken. Keep warm.Line up your items to fill your chimichangas: bowl of filling, sour cream, shredded cheese, & warm tortillas.Preheat griddle to 350*F or use a large frying pan set to med-high heat on stovetop. I find it easiest to assemble all the chimichangas first, before you start to cook them. So, put 1/4 cup filling, several cubes of avocado, a dollop of sour cream & a sprinkle of cheese in the center of each tortilla & fold it into a burrito.Spray a generous amount of cooking spray to your griddle/pan. Wait till it's nice & hot, then add your chimichangas. Cook 3-6 min per side. The timing will depend on how hot your pan is. If it's too hot & browns quickly, but you want to make sure the filling is still hot inside, so either heat your filling before assembling your chimichangas, or pop them in the microwave afterwards. Enjoy plain or with extra sour cream, cheese, & salsa.
Step by step:
1. Boil chicken breast 15 minutes or until juices run clear. Chop or shred. Set aside.Cook rice & add lime juice, cilantro, chili powder, cumin, garlic powder, salt & green onion.
2. Add all cans to rice mixture.
3. Add shredded chicken. Keep warm.Line up your items to fill your chimichangas: bowl of filling, sour cream, shredded cheese, & warm tortillas.Preheat griddle to 350*F or use a large frying pan set to med-high heat on stovetop. I find it easiest to assemble all the chimichangas first, before you start to cook them. So, put 1/4 cup filling, several cubes of avocado, a dollop of sour cream & a sprinkle of cheese in the center of each tortilla & fold it into a burrito.Spray a generous amount of cooking spray to your griddle/pan. Wait till it's nice & hot, then add your chimichangas. Cook 3-6 min per side. The timing will depend on how hot your pan is. If it's too hot & browns quickly, but you want to make sure the filling is still hot inside, so either heat your filling before assembling your chimichangas, or pop them in the microwave afterwards. Enjoy plain or with extra sour cream, cheese, & salsa.
Nutrition Information:
covered percent of daily need
