Chicken Chimichanga (healthier version)

Photo by Audrey S.
Adapted from cookandgab.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookandgab.com

Ingredients

  • 1/4

    cup canola oil

  • 1

    onion, chopped fine

  • 1.5

    pounds poached chicken breast, shredded

  • 1

    (15 oz) can black beans, rinsed

  • 2

    cups cooked white rice

  • 2

    tsp minced canned chipotle chile in adobo sauce

  • 4

    oz. shredded Mexican cheese blend (1 cup)

  • 1/2

    cup minced fresh cilantro

  • salt and pepper

  • 6

    (10 inch) flour tortillas

Directions

1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Heat 2 TBS oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until just softened, about 3 minutes. Stir in chicken, beans, rice and chipotle and cook until heated through, about 3 minutes. Off heat, stir in cheese and cilantro and season with salt and pepper to taste. 2. Stack tortillas on plate, cover, and microwave until warm and pliable, about 1 minute. Lay warm tortillas on clean counter. Spread chicken mixture over bottom half of each tortilla, leaving 1 to 2 inch border at edge. Fold sides of tortilla over filling, then tightly roll bottom of tortilla up around filling into burrito. Brush burritos with remaining 2 TBS oil and arrange, seam side down, on preheated sheet. Bake until crisp and golden, 8-10 minutes. Serve.

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