Recipe: Tasty Chicken Chimichangas

Chicken Chimichangas. Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. My family absolutely loves this easy Chicken Chimichangas recipe! A large flour tortillas filled with shredded chicken, refried beans, cheese, salsa and spices, rolled up like a burrito and then pan fried or baked.

In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions. Crispy, chicken chimichangas are simple to make and are so delicious! Packed full with your favorite fillings, these chimis are great for dinner and are perfect served with some homemade salsa and guacamole! You can cook Chicken Chimichangas using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken Chimichangas

1. It's 2 lbs of shredded chicken breast cooked.
2. Prepare 8 oz. of Cream cheese.
3. It's 1 of medium onion diced.
4. You need 1 can of sweet corn.
5. You need 1 can of black beans.
6. Prepare 8 of while wheat tortillas.
7. It's 4 of large slices of white cheddar cheese.
8. It's 2 cloves of garlic minced.
9. Prepare 1 tbsp of cumin.
10. Prepare 1/2 tbsp of paprika.
11. It's 2 tbsp of butter melted.

Our family loves good Mexican food! Being hispanic, Mexican food was something I grew up on. Coming back from Hawaii was hard to do. Sunset dinners on the beach, live music, and Chocolate Souffle for dessert.

Chicken Chimichangas instructions

1. Cook the onions in a large skillet with butter and garlic until transparent..
2. Drain corn and beans and add to skillet. Add chicken, cream cheese, paprika, and cumin. Mix well..
3. Roll into tortillas with half a slice of cheddar, place in a baking dish, brush with butter, broil four minutes on each side..
4. Serve hot..

So this Monday has been exceptionally jarring. For the chimichangas: In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chiles. Place the chicken breasts into a large saucepan. Fold in the ends and roll up. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture.