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RECIPE
19 INGREDIENTS9 STEPS40MIN

Shortcut Chicken Chimichangas

5.0
5 Ratings

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Vodka & Biscuits

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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.
40MIN
Total Time

Vodka & Biscuits

Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
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Ingredients

US / METRIC
Servings:
8
Serves 8
1/2 cup
Low-Sodium Chicken Broth
or Water

Chimichanga

1 jar
(15 oz)
Salsa
1 tsp
Ground Cumin
1 pinch
Chili Powder
1 pinch
1 pinch
Crushed Red Pepper Flakes
1 can
(16 oz)
Refried Beans
1 cup
Monterey Jack Cheese
or Any cheese of your choice
1 Tbsp

Sauce

1
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

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Nutrition Per Serving

VIEW ALL
CALORIES
596
FAT
33.4 g
PROTEIN
47.1 g
CARBS
29.0 g

Cooking Instructions

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Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
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.
Step 3
Place all of the meat in a large skillet. Add Salsa (1 jar), Ground Cumin (1 teaspoon), Dried Oregano (1/2 teaspoon), Chili Powder (1 pinch), Salt (1 pinch), and Crushed Red Pepper Flakes (1 pinch) to the skillet and bring to a gentle simmer.
Step 4
Place Refried Beans (1 can) in a microwave-safe bowl and microwave 1 minute. Remove chicken from stove and set up folding station with Flour Tortilla (8), refried beans, Monterey Jack Cheese (1 cup), and rotisserie chicken.
Step 5
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.
Step 6
Melt the Butter (1 tablespoon) and brush the outside of the chimichangas with the butter. Bake 10-12 minutes, or until crispy.
Step 7
For the sauce, heat Canola Oil (1 tablespoon) over medium heat in a small saucepan. Add Onion (1) and Garlic (2 clove), and cook 3-4 minutes or until soft. Add in Canned Green Chiles (1 can), Cinnamon Sugar (1/4 teaspoon), Chili Powder (1/4 teaspoon), and Ground Cumin (1/2 teaspoon).
Step 8
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.
Step 9
Spoon over the sauce over the baked chimichangas. Enjoy!

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Nutrition Per Serving
Calories
596
% Daily Value*
Fat
33.4 g
43%
Saturated Fat
11.8 g
59%
Trans Fat
0.0 g
--
Cholesterol
190.7 mg
64%
Carbohydrates
29.0 g
11%
Fiber
4.8 g
17%
Sugars
3.4 g
--
Protein
47.1 g
94%
Sodium
1949.7 mg
85%
Vitamin D
0.1 µg
0%
Calcium
336.0 mg
26%
Iron
3.7 mg
21%
Potassium
407.0 mg
9%
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