Chicken Chimichanga Recipe

Name: Chicken Chimichanga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Large tortillas; 1 tbsp oil; 1 egg; 1 Sour cream, guacomole, salsa to garnish - optional; 1 large onion chopped; 1/4 cup diced peppers; 1 cup sliced mushrooms; 300 grams boneless skinless chicken breast, cut and diced; 1 Freshly ground black peppers and cayenne pepper to taste; 1 A pinch of dried mexican oregano; 1/2 tbsp cumin powder; 1/2 cup Shredded Cheddar cheese or Pepper jack cheese; 1 tbsp vegetable oil; 1 Salt and pepper to taste; 1 Chilli powder or hot smoked paprika or chipotle to taste

Servings: persons

4 Large tortillas
1 tbsp oil
1 egg
1 Sour cream, guacomole, salsa to garnish - optional
1 large onion chopped
1/4 cup diced peppers
1 cup sliced mushrooms
300 grams boneless skinless chicken breast, cut and diced
1 Freshly ground black peppers and cayenne pepper to taste
1 A pinch of dried mexican oregano
1/2 tbsp cumin powder
1/2 cup Shredded Cheddar cheese or Pepper jack cheese
1 tbsp vegetable oil
1 Salt and pepper to taste
1 Chilli powder or hot smoked paprika or chipotle to taste

1
Heat oil in a skillet over medium heat and add the diced onions, sliced peppers and mushrooms.
2
Give it a good pinch of salt, which helps them cook fast.
3
Saute the veggies until the mushroom is golden brown and onions are translucent.
4
Add the chicken, and saute it until it is cooked and restores its color.
5
Add chilli powder, dried oregano, cumin powder and cook it a couple of minutes.
6
Turn off the heat and combine the mixture in the bowl.
7
You can deglaze the skillet using some cold water to retain the flavour.
8
Add cheese to the mixture and set aside.
9
Warm the tortillas in a skillet for 2 minutes, 1 minute on each side.
10
Fill the tortillas with the veggie mixture and fold the tortillas.
11
Use egg whites to seal the edges.
12
Meanwhile, preheat the oven to 400F.
13
Before popping the tortillas in the oven, give them a very shallow fry for 2 minutes to make the top and bottom layer crispy.
14
Pop them into the oven for 15 minutes and once done serve them with sour cream, guacomole and salsa (optional).

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 Large tortillas, 1 tbsp oil, 1 egg, 1 Sour cream, guacomole, salsa to garnish - optional, and more.

Yes, Chicken Chimichanga falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chimichanga

How did you like this recipe?

Frequently Asked Questions