Tasty Chicken Chimichangas Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Chicken Chimichangas. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Chicken Chimichangas as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack try this Chicken Chimichangas recipe. This Chicken Chimichangas make for a yummy summer dinner that you can make it easy. The Chicken Chimichangas recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Chicken Chimichangas recipe.

Chicken Chimichangas.

Chicken Chimichangas Before preparing the dish, I have done some research on how to make Chicken Chimichangas easily with yummy taste. You can have Chicken Chimichangas using 11 ingredients and 4 steps. Here is how you achieve that.

Delicious Chicken Chimichangas Recipe Ingredients

  1. Prepare 2 lbs of shredded chicken breast cooked.
  2. You need 8 oz. of Cream cheese.
  3. You need 1 of medium onion diced.
  4. You need 1 can of sweet corn.
  5. It's 1 can of black beans.
  6. It's 8 of while wheat tortillas.
  7. It's 4 of large slices of white cheddar cheese.
  8. Prepare 2 cloves of garlic minced.
  9. It's 1 tbsp of cumin.
  10. You need 1/2 tbsp of paprika.
  11. Prepare 2 tbsp of butter melted.

How to make Chicken Chimichangas step by step

  1. Cook the onions in a large skillet with butter and garlic until transparent..
  2. Drain corn and beans and add to skillet. Add chicken, cream cheese, paprika, and cumin. Mix well..
  3. Roll into tortillas with half a slice of cheddar, place in a baking dish, brush with butter, broil four minutes on each side..
  4. Serve hot..