Chicken Chimichangas – a delicious recipe with chicken, ground cumin, salt, flour tortillas, green onions, oregano. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine chicken, green onions, cumin, oregano and salt in a large sauce pan.
2
Stir in 2/3 cup salsa or picante.
3
Cook over medium heat for 5 minutes, stirring often. Spoon about 2 tablespoons of chicken mixture just below the center of each tortilla; sprinkle evenly with half of the cheese.
4
Fold left and right sides of tortilla to partially enclose filling.
5
Fold up top and bottom edges of tortilla (making a square).
6
Place folded side down in a lightly greased baking dish, coated with Pam.
7
Repeat procedure with the remaining tortillas.
8
Bake at 475u00b0 for 13 minutes.
9
Heat remaining salsa in a small sauce pan; pour over tortillas and sprinkle evenly with the remaining cheese.
10
Top with sour cream if desired.
1033
kcal
Calories
15
g
Fat
156
g
Carbs
62
g
Protein
FatCarbsProtein
* 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?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb. cooked chicken (pulled from bone or diced if no bone), 3/4 tsp. ground cumin, 1/4 tsp. salt, 8 (8-inch) flour tortillas, and more.
Yes, Chicken Chimichangas 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
