Chimichanga Recipe

Name: Chimichanga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb Cooked shredded (or chopped) chicken; 1 can Black Beans; 2 tbsp Minced Garlic; 2 Jalapenos (no seeds); 1 medium Onion; 1/2 Bell Pepper; 1/2 Tomato; 2 cup Queso; 1 pinch Paprika; 1 dash Chili Powder; 1 dash Garlic Powder; 1 dash Cumin

Servings: persons

1 lb Cooked shredded (or chopped) chicken
1 can Black Beans
2 tbsp Minced Garlic
2 Jalapenos (no seeds)
1 medium Onion
1/2 Bell Pepper
1/2 Tomato
2 cup Queso
1 pinch Paprika
1 dash Chili Powder
1 dash Garlic Powder
1 dash Cumin

1
Dice onions, jalapenos, and bell pepper and saute in butter in pan with mince garlic.
2
When onions almost clear add chicken, tomato, paprika, garlic powder, and creole.
3
Heat beans and cheese (add water if needed) until creamy.
4
Also begin to heat your oil for the frying stage.
5
Begin warming up queso.
6
Warm tortillas for a little bit to make them easier to fold.
7
Put beans and chicken mixture into tortillas, fold top and bottom in then tuck the sides in those folds.
8
Place the burrito with the flap side down into the pan and fry burrito to a golden crisp.
9
Place fried burritos onto a plate with a paper towel to drain excess oil.
10
Finish by pouring queso over each chimichanga.
11
Enjoy!

No nutrition data on file — estimate from the ingredient list.

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: 1 lb Cooked shredded (or chopped) chicken, 1 can Black Beans, 2 tbsp Minced Garlic, 2 Jalapenos (no seeds), and more.

Yes, Chimichanga falls under the Soups & Stews 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.

Chimichanga

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