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Roasted Chicken Chimichangas

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  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 3 mins per batch

Roasted Chicken Chimichangas



  1. In a medium bowl combine chicken, pinto beans, onion, cilantro, and adobo sauce; mix well. Place about 1/2 cup of the meat-bean mixture just below center of each tortilla. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up and secure with wooden toothpicks.*
  2. In an extra-large skillet heat about 1/2 inch of vegetable oil over medium heat to 365 degrees F. Fry filled tortillas, a few at a time, for 3 to 4 minutes or until golden brown, crispy, and heated through, turning once. Drain on paper towels.
  3. To serve, top chimichangas with crema, avocado dip, queso fresco, and salsa.

From the Test Kitchen


To make tortillas easy to roll without cracking, wrap tortillas in paper towels; microwave on 100 percent power (high) for 1 to 1 1/2 minutes or just until warmed.

Nutrition Facts (Roasted Chicken Chimichangas)

    Per serving:
  • 747 kcal cal.,
  • 40 g fat
  • (11 g sat. fat,
  • 10 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 85 mg chol.,
  • 1172 mg sodium,
  • 61 g carb.,
  • 7 g fiber,
  • 4 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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