Fantastic!
In large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool.
Heat oven to 450 degrees F. Grease a 15 x 10 x 1-inch jellyroll pan.
Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.
Garnishes:
Sour Cream
Guacamole
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (520g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 1249 | ||
Calories from Fat: 393 (31%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 43.7g | 58 % | |
Saturated Fat 10.7g | 53 % | |
Monounsaturated Fat 21.8g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 70mg | 22 % | |
Sodium 2596.4mg | 90 % | |
Potassium 1020.7mg | 27 % | |
Total Carbohydrate 166.2g | 49 % | |
Dietary Fiber 13g | 52 % | |
Sugars, other 153.2g | ||
Protein 45.7g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1249
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.