Chicken chimichanga

Author: Paula
Total time: 40 minutes
Yield: Serves 4

Indulge in the crispy, flavourful delight of chicken chimichangas — a perfect blend of shredded chicken, beans, rice and cheese, all wrapped up in a golden tortilla. This dish is ideal for family dinners, casual gatherings or cosy nights at home. With its satisfying crunch and rich flavours, it’s sure to please everyone at the table. Customise your chimichangas with your favourite toppings, such as creamy guacamole or zesty salsa, to add an extra burst of flavour. Enjoy this easy-to-make recipe that adds a touch of Mexican comfort food to your dining experience.

Ingredients:

2 cups of cooked, shredded chicken
1 cup of cooked rice
1 cup of shredded Cheddar cheese
½ cup of canned black beans (drained and rinsed).
1/2 cup of drained canned corn
1/2 cup of salsa
4 large flour tortillas
Vegetable oil for frying or baking.

Instructions:

In a large mixing bowl, combine the shredded chicken, cooked rice, Cheddar cheese, black beans, corn, salsa and coriander. Mix until well combined.
Place one tortilla on a clean surface and spoon a quarter of the mixture onto the centre. Fold the sides over the filling and tightly roll up from the bottom. Repeat with the remaining tortillas and filling.
For frying: Heat the vegetable oil in a large frying pan over a medium heat. Cook each chimichanga seam-side down for about 3–4 minutes on each side, until golden brown.

For baking: Preheat the oven to 200°C (400°F). Place the chimichangas seam-side down on a greased baking tray, brush with oil and bake for about 20 minutes or until golden brown.
Serve hot with optional toppings such as sour cream, guacamole or extra salsa.
Nutrition.

Serving size: 1 chimichanga (150 g)
Calories: 420
Sugar: 3g
Sodium: 680mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fibre: 6g
Protein: 22g
Cholesterol: 65mg