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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Chicken Chimichangas

Chimichanga Ingredients:

A large flour tortilla filled with shredded chicken, refried beans, cheese, salsa and spices, rolled up like a burrito and then pan fried or baked. Served topped with sour cream, guacamole and salsa, this Mexican inspired recipe is delicious!

  • Cooked and shredded chicken: This chicken can either be made ahead of time or the day of. Try this Shredded Chicken Copycat to have your chicken already prepared ahead of time.

  • Chili Powder: Add some spice to the chimichanga.

  • Cumin: Earthy flavor that add that subtle seasoning.

  • Paprika: Some warmth and color to the ingredients.

  • Salt: Just a pinch!

  • Salsa: Make homemade salsa or buy store bought.

  • Colby Jack Cheese: The best cheese that melts evenly and tastes good once it is done.

  • Cream Cheese: Soften the cream cheese in the microwave for a short amount of time or leave out at room temperature.

  • Green Onions: Colorful crunch that adds a zing and a zest to the chimichangas.

  • Refried Beans: A soft and subtle hint once you take your first bite.

  • Burrito Size Tortillas: The bigger, the better! Am I Right!!

  • Olive Oil: Brush on top getting that golden glow all over the tortilla.

How to Make Chicken Chimichangas:

  1. Combine Ingredients: Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.

  2. To assemble the chimichangas: Spoon 2 tablespoons refried beans onto the tortilla 2 inches from the edge. Add about ½ cup of the meat mixture and put into the center. Fold in the sides of the tortillas and then roll up the bottom and place seam side down on a baking sheet.

  3. Bake: Brush the tops with olive oil. Bake for 20 minutes or until golden brown and heated through.


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