Do you want an easy meal during this busy holiday season? Something that tastes like take out and requires about as much prep work? Enter this chicken chimichanga recipe.
1⁄2 pound boneless, skinless chicken breast strips
2 teaspoons taco seasoning
15 oz can pinto beans
Four 8-inch flour tortillas
2 ounces shredded cheddar-jack blend
4 ounces red enchilada sauce
Oil, salt and pepper
Preheat oven to 425 degrees F. Oil a rimmed baking sheet.
Season chicken all over with taco seasoning, salt, and pepper.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add chicken and cook until well browned and just cooked through.
Place 4 tortillas (save rest for own use) on a work surface. Spoon about 1⁄4 cup of the beans onto one half of each tortilla; spread into 4x4- inch squares. Top with chicken and cheese. Fold in sides of each tortilla, then tightly roll up into a cylinder, like a burrito. Place seam-side down on prepared baking sheet.
Generously brush tops and sides of chimichangas with oil. Bake until golden-brown and crisp, rotating sheet halfway through cooking time, about 15 minutes.
Serve chicken chimichangas with enchilada sauce on the side for dipping. Enjoy!