Tuesday, June 9, 2020

Chicken & Chili Chimichangas

This was the very first Mexican recipe I ever made outside of Tacos. I was shocked at how good these tasted and they have become a family favorite. 

Chicken & Chili Chimichangas


2 boneless skinless chicken breast halves (5 ounces each)
4 cups water
1/2 teaspoon cumin
1 cup (4 ounces) Monterey Jack cheese
1 can (4 ounces) diced mild green chilies
6 (8 inch) flour tortillas


Preheat oven to 400 degrees.
Place water in large saucepan.
Bring to a boil over high heat. 
Add chicken, cover and cook for 15 minutes. 
Drain chicken and allow to cool.
Tear into chunks and sprinkle with cumin.
Add cheese, chilies and stir to combine.
Spoon one half cup mixture down center of each tortilla. 
Fold, brush with water and place on cookie sheet. 
Bake 12 to 15 minutes until crisp and golden. 

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  1. I love chmichangas, but the calorie content is thorughthe roof withthe frying. this version seems quite a bit healthier-yum.

    1. SO true about the calorie content, Sam. This is definitely healthier than the fried version.

  2. Sounds really good. I wish I knew how to ketofy tortillas

    1. I've not jumped on the Keto bandwagon to know, Anne. So many people at school are doing Keto, it may just be a matter of time for me. :)

  3. Sounds like a delicious recipe, I love chimichangas although have always made with ground beef, can't wait to try !
    Thank you for sharing.

    1. You're welcome, Jo. Ground beef sounds good too.

  4. Now, if I can make them without chilies, cumin, or Monterey Jack cheese, I might eat these.


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