chicken chimichangas

Try these chimichangas either baked or pan fried with tender chicken, stuffed Mexican filling all wrapped in a soft but crispy crust on the outside. These will become a family favorite!

Chicken Chimichangas {Baked Or Pan Fried}

chicken

chili powder

cumin

paprika

salt

salsa

Colby jack cheese (shredded)

cream cheese (softened)

Tablespoons green onions (chopped)

refried beans

burrito size tortillas

olive oil

Chicken Chimichangas {Baked or Pan Fried}

Preheat oven to 400 degrees.  In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese,  and green onions.

Spoon 2 tablespoons refried beans onto the tortilla 2 inches from the edge. Add about 1/2 cup of the meat mixture and put into the center.  Fold in the sides of the tortillas and then roll up the bottom and place seam side down on a baking sheet.  Brush the tops with olive oil.  Bake for 20 minutes or until golden brown and heated through.

To assemble the chimichangas

https://content.jwplatform.com/videos/86CXEHcT.mp4

Chicken Chimichangas

These super crispy, super stuffed Keto Chimichangas are perfect for a low-carb Mexican dinner! Each one is under 7 net carbs, and it&#x27;s easy to meal prep for a quick weeknight dinner!

Keto Chimichanga

cream cheese

(4 ounce) can green chilis

garlic powder

garlic salt

cheddar cheese

low-carb tortillas

Avocado oil

Mix together all filling ingredients, making sure there...

Mix together all filling ingredients, making sure there are no chunks of cream cheese remaining.

Scoop onto tortillas, then folding like a burrito...

Scoop onto tortillas, then folding like a burrito (Fold both sides in, then roll up). Keep seam-side down.

A classic chimichanga with a healthier twist. This delicious chicken chimichanga offers all the crispy crunch without the frying. These are baked chimichangas.

Baked Chimichangas

vegetable oil

onion

garlic (chopped)

jalapeno pepper (diced (remove seeds

coriander

Kosher salt (or

tomato sauce

sour cream

cilantro (chopped (reserve some for garnish))

unsalted butter

can refried beans

flour tortillas (10 inch)

monterey jack cheese (plus more for topping)

lettuce (for topping)

Tomato

Sour cream

Mexican rice (for serving)

Preheat the oven to 450 degrees F.

Melt 2 Tablespoons butter with 2 Tablespoons vegetable oil in a skillet; Once melted, transfer to a bowl and set aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat.

Add the onion, garlic and jalapeno and cook until soft, about 3 minutes.

Add seasonings: chili powder, cumin, coriander, paprika and salt; cook 30 seconds.

Add the tomato sauce and cilantro to the mixture and cook for 2-3 minutes until bubbling.

Stir in the sour cream and chicken, and keep cooking until everything is warmed through.

Remove from heat and set aside.

Brush a rimmed baking sheet with some of the butter-oil mixture. Set aside

Filling/Meat Mixture

Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese.

Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet.

Just before baking brush with the butter-oil mixture.

Assemble Chimichangas

Bake 8 to 10 minute, then remove from oven, flip the chimichangas over and brush them with the oil and butter mixture again.

Bake another 8-10 minutes until crispy.

Remove from oven and top with cheese, lettuce and tomato.

Serve with rice and beans. Garnish with fresh cilantro.

Bake

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Chicken Chimichangas {Baked Or Pan ...

Keto Chimichanga

Baked Chimichangas

Top 3 chicken chimichangas recipes from across the web

The most viewed chicken chimichangas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Chimichangas {Baked Or Pan ...

Keto Chimichanga

Baked Chimichangas

The most viewed chicken chimichangas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine