Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.
Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.
Place about 1/2 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling and roll up like a burrito.
For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1766g)|
|Recipe Makes: 1|
|Calories from Fat: 967 (31%)|
|Amt Per Serving||% DV|
|Total Fat 107.4g||143 %|
|Saturated Fat 36.7g||184 %|
|Monounsaturated Fat 41.5g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 336.8mg||104 %|
|Sodium 8360.4mg||288 %|
|Potassium 4888.8mg||129 %|
|Total Carbohydrate 350.1g||103 %|
|Dietary Fiber 56.8g||227 %|
|Sugars, other 293.3g|
|Protein 180.4g||258 %|
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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: 3117
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