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Chicken Chimichanga (healthier version)

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Rate this recipe 4.1/5 (26 Votes)
Chicken Chimichanga (healthier version) 1 Picture

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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