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Shortcut Chicken Chimichangas

Fried burritos are what true love is right? What I love about this is you can do whatever you want. Spicy salsa, spicy cheese, black beans, no beans. Serve these with Mexican rice, beans, and a nice dark beer and savor the taste of true love.

SideChef tip: we recommend using the Panasonic 4-in-1 Microwave Oven to make this recipe, click here to find out more.

Total Time

40min

5.0

5 Ratings

Author: Vodka & Biscuits

Servings:

Ingredients

•

1/2 cup

Low-Sodium Chicken Broth

or Water

Chimichanga

•

Rotisserie Chicken

•

1 jar
(15 oz)

Salsa

•

1 tsp

Ground Cumin

•

1/2 tsp

Dried Oregano

•

1 pinch

Chili Powder

•

1 pinch

Salt

•

1 pinch

Crushed Red Pepper Flakes

•

TortillaLand® Flour Tortillas

•

1 can
(16 oz)

Refried Beans

•

1 cup

Monterey Jack Cheese

or Any cheese of your choice

•

1 Tbsp

Butter

Sauce

•

Onion , diced

•

2 cloves

Garlic , minced

•

1 can
(8 oz)

Canned Green Chiles

•

1/4 tsp

Cinnamon Sugar

•

1/4 tsp

Chili Powder

•

1/2 tsp

Ground Cumin

•

1 Tbsp

Canola Oil

Cooking Instructions

Preheat oven to 450 degrees F (230 degrees C).

Remove the skin from the Rotisserie Chicken (1) and remove meat from breast, thighs, wings, and legs. Shred with fingers, taking out skin and bones.

Place all of the meat in a large skillet. Add Salsa (1 jar) , Ground Cumin (1 tsp) , Dried Oregano (1/2 tsp) , Chili Powder (1 pinch) , Salt (1 pinch) , and Crushed Red Pepper Flakes (1 pinch) to the skillet and bring to a gentle simmer.

Place Refried Beans (1 can) in a microwave-safe bowl and microwave 1 minute. Remove chicken from stove and set up folding station with TortillaLand® Flour Tortillas (8) , refried beans, Monterey Jack Cheese (1 cup) , and rotisserie chicken.

Spread a spoonful of beans on the tortilla, then top with chicken and cheese. Fold ends in, then turn tortilla to wrap. Lay each on a baking sheet.

Melt the Butter (1 Tbsp) and brush the outside of the chimichangas with the butter. Bake 10-12 minutes, or until crispy.

For the sauce, heat Canola Oil (1 Tbsp) over medium heat in a small saucepan. Add Onion (1) and Garlic (2 cloves) , and cook 3-4 minutes or until soft. Add in Canned Green Chiles (1 can) , Cinnamon Sugar (1/4 tsp) , Chili Powder (1/4 tsp) , and Ground Cumin (1/2 tsp) .

Cook another 2 minutes, then add in half of the Low-Sodium Chicken Broth (1/2 cup) . Reduce until chilies and onion are soft. Add more broth if necessary. Taste and adjust with salt and pepper.

Spoon over the sauce over the baked chimichangas. Enjoy!

Author's Notes

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

Nutrition Per Serving

CALORIES

640

FAT

34.4 g

PROTEIN

48.3 g

CARBS

36.9 g