Chicken Chimichangas Recipe

Name: Chicken Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. finely chopped, cooked chicken; 3/4 c. chopped onion; 1/2 tsp. basil, crumbled; 1/2 tsp. salt; 1/4 tsp. pepper; 1/2 c. finely chopped parsley (I use parsley flakes and not as much); 2/3 c. heavy cream (I use whipping cream); 6 oz. (1 1/2 c.) shredded Monterey Jack cheese; flour tortillas; mild salsa sauce; lettuce; sour cream

Servings: persons

2 1/2 c. finely chopped, cooked chicken
3/4 c. chopped onion
1/2 tsp. basil, crumbled
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. finely chopped parsley (I use parsley flakes and not as much)
2/3 c. heavy cream (I use whipping cream)
6 oz. (1 1/2 c.) shredded Monterey Jack cheese
flour tortillas
mild salsa sauce
lettuce
sour cream

1
Combine first 8 ingredients in large bowl and mix well.
2
Heat filling over stove or microwave.
3
Spoon 1/4 cup into center of flour tortilla.
4
Fold bottom over filling; fold in sides, then fold down on top to enclose filling completely.
5
Deep fat fry chimichangas, two at a time, turning once, in 1/2 inch of vegetable oil.
6
Fry until golden brown.
7
Top with salsa, shredded lettuce and sour cream as desired.

585

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.

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

You need 12 ingredients. The key ingredients include: 2 1/2 c. finely chopped, cooked chicken, 3/4 c. chopped onion, 1/2 tsp. basil, crumbled, 1/2 tsp. salt, 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.

Chicken Chimichangas

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