Chicken

Crispy Chicken Chimichangas

April 5, 2017
Crispy Chicken Chimichangas easy dinner

Chimichangas are usually deep fried but this method is quick and results in an equally crispy tortilla with a satisfying chicken, cheese, and black bean filling.

 

Crispy Chicken Chimichungas

 

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Dice the chicken and onion and cook over medium heat in a frying pan for about 5 minutes until chicken is cooked through and onions begin to soften.

Crispy Chicken Chimichungas

 

While the chicken is cooking mix together the sour cream and shredded cheese in a small bowl.

Crispy Chicken Chimichungas

 

Add the black beans and seasonings to the chicken and onions. Continue cooking about 2 minutes until heated through.

Crispy Chicken Chimichungas

 

Place one tortilla onto a plate and add a quarter of the cheese mixture to the center.

Crispy Chicken Chimichungas

 

Top the cheese mixture with a sprinkle of chives.

Crispy Chicken Chimichungas

 

Next add about a half cup of the chicken and bean mixture.

Crispy Chicken Chimichungas

 

Add some shredded lettuce and any other optional veggies.

Crispy Chicken Chimichungas

 

Fold in all four sides of the tortilla like an envelope and spray with non-stick cooking spray. You will need to hold it together with your fingers.

Crispy Chicken Chimichungas

 

Place it seam side down in a frying pan over medium heat and cook for about 1 or 2 minutes until tortilla is golden. I did two at a time and then repeated with the remaining two chimichangas.

Crispy Chicken Chimichungas

 

Flip them over to brown the second side for another 1 or 2 minutes. Serve warm and enjoy! You can also add more toppings at this point like sour cream and salsa.

 

Crispy Chicken Chimichungas

This post may contain affiliate links. At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission.

Crispy Chicken Chimichangas easy dinner
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Crispy Chicken Chimichangas
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Chimichangas are usually deep fried but this method is quick and results in an equally crispy tortilla with a satisfying chicken, cheese, and black bean filling.
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 442 kcal
Ingredients
  • 2 boneless chicken breasts small
  • 1/3 cup onion
  • 1/2 cup cheddar jack cheese shredded
  • 1/2 cup sour cream
  • 1 can black beans (about 15 ounces)
  • 1 teaspoon cumin
  • 1 teaspoon adobo seasoning
  • 1 teaspoon chili powder
  • 1 tablespoon dried chives
  • 1 cup lettuce shredded
  • 4 burrito size tortillas (12 inch)
Instructions
  1. Dice the chicken and onion and cook over medium heat in a frying pan for about 5 minutes until chicken is cooked through and onions begin to soften.
  2. While the chicken is cooking mix together the sour cream and shredded cheese in a small bowl.
  3. Add the black beans and seasonings to the chicken and onions. Continue cooking about 2 minutes until heated through.
  4. Place one tortilla onto a plate and add a quarter of the cheese mixture to the center.
  5. Top the cheese mixture with a sprinkle of chives.
  6. Next add about a half cup of the chicken and bean mixture.
  7. Add some shredded lettuce and any other optional veggies.
  8. Fold in all four sided of the tortilla like an envelope and spray with non-stick cooking spray. You will need to hold it together with your fingers.
  9. Place it seam side down in a frying pan over medium heat and cook for about 1 or 2 minutes until tortilla is golden. I did two at a time and then repeated with the remaining two chimichangas.
  10. Flip them over to brown the second side for another 1 or 2 minutes. Serve warm and enjoy! You can also add more toppings at this point like sour cream and salsa.

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