Chicken/Poultry

Crispy Chicken and Bean Chimichangas Recipe for Two

These Crispy Chicken and Bean Chimichangas are quick and easy! 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 Chimichanga on a plate with a fork

 

Posts on this blog 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.

Need something to go with it? Try this Tomato Peach Salsa and tortilla chips or this Strawberry Cobbler.

 

How to make Crispy Chicken and Bean Chimichangas:

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. Click here for a cutting board.

 

Add the cumin, adobo seasoning, and chili powder to the pan. Cook and stir for another minute.

chicken, onion, cumin, adobo seasoning, and chili powder cooking in a pan

 

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

sour cream and shredded cheese mixed together in a bowl with a spoon

 

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

chicken, onion, cumin, adobo seasoning, chili powder, and black beans cooking in a pan

 

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

tortilla on a plate with cheese mixture in the middle

 

Top the cheese mixture with a sprinkle of chives.

tortilla on a place with cheese mixture and chives on it

 

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

tortilla on a place with cheese mixture, chicken, beans, and chives on it

 

Add some shredded lettuce and any other optional veggies.

tortilla on a place with cheese mixture, chicken, beans, lettuce and chives on it

 

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.

hand holding folded tortilla together on a plate

 

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.

two chimichangas cooking in a pan

 

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 Chimichangas Recipe for two

 

 

 

Yield: 4 servings

Crispy Chicken Chimichangas

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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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 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. Click below for a cutting board.
  2. Add the cumin, adobo seasoning, and chili powder to the pan. Cook and stir for another minute.
  3. While the chicken is cooking mix together the sour cream and shredded cheese in a small bowl.
  4. Add the black beans to the chicken and onions. Continue cooking about 2 minutes until heated through.
  5. Place one tortilla onto a plate and add a quarter of the cheese mixture to the center.
  6. Top the cheese mixture with a sprinkle of chives, a half cup of the chicken and bean mixture, shredded lettuce and any other optional veggies.
  7. 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.
  8. Place a couple chimichangas seam side down in a frying pan over medium heat and cook for about 1 or 2 minutes until tortilla is golden. 
  9. Flip them over to brown the second side for another 1 or 2 minutes. Repeat with the remaining chimichangas. Serve warm and enjoy! You can also add more toppings at this point like sour cream and salsa.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:


Amount Per Serving:Calories: 404 Saturated Fat: 8g Cholesterol: 66mg Sodium: 570mg Carbohydrates: 34g Fiber: 2g Sugar: 4g Protein: 21g

Sharing is caring!

You Might Also Like

5 Comments

  • Reply
    Wet Burritos | Zona Cooks
    April 5, 2017 at 3:09 pm

    […] bombed my recipe! I didn’t actually use those in this recipe because I bought them for this Crispy Chicken Chimi meal but you could add them or any other ingredient you love for this type of […]

  • Reply
    melissa major
    April 7, 2017 at 6:13 pm

    These look very nice I need to make these myself one day! Thanks for sharing the recipe

    • Reply
      Zona
      April 8, 2017 at 7:36 am

      Thanks Melissa! I hope you enjoy then when you try them.

  • Reply
    Deanne
    May 27, 2018 at 10:39 pm

    These looks awesome, thanks!

    • Reply
      Zona
      May 28, 2018 at 8:46 am

      Thanks so much Deanne!

    Leave a Reply

    shares