Chicken Chimichangas

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.

Ingredients:

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

Method:

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!

Comments

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