Chicken Chimichanga (healthier version)
By á-28079
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
Details
Adapted from cookandgab.com
Preparation
Step 1
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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