https://res.cloudinary.com/dh1vznvvu/image/upload/v1768173139/Chicken_Chimichanga_nuxsvu.png

Name: https://res.cloudinary.com/dh1vznvvu/image/upload/v1768173139/Chicken_Chimichanga_nuxsvu.png
Cuisine: Mexico
Ingredients: 1 lb cooked and shredded Chicken breasts; 1 medium diced Onion; 2 cloves minced Garlic; 1 tsp Cumin; 1 tsp Oregano; to taste Salt; 1 cup drained Black beans; 1 cup Shredded cheese (Monterey Jack); 8 Flour tortillas (10-inch); for frying Vegetable oil; for serving Salsa, sour cream, avocado

A recipe from Mexico.

🇲🇽 MexicochickenshreddedfriedglutenFreeOptiondairyFreeOptionnutFreesoyFree

https://res.cloudinary.com/dh1vznvvu/image/upload/v1768173139/Chicken_Chimichanga_nuxsvu.png

Nutrition (per serving)

680Calories

38 gProtein

4 gSugar

1100 mgSalt

Ingredients

1 lb cooked and shredded Chicken breasts
1 medium diced Onion
2 cloves minced Garlic
1 tsp Cumin
1 tsp Oregano
to taste Salt
1 cup drained Black beans
1 cup Shredded cheese (Monterey Jack)
8 Flour tortillas (10-inch)
for frying Vegetable oil
for serving Salsa, sour cream, avocado

Method

Poach chicken in salted water 20 min until cooked (165°F internal). Shred with forks.
Heat 1 Tbsp oil in skillet, add onion, garlic; sauté 5 min. Add shredded chicken, cumin, oregano, salt; cook 5 min.
Mix in black beans, heat through. Remove from heat, stir in ½ cup cheese.
Warm tortillas. Spoon ½ cup filling onto each, top with cheese. Fold sides, roll tightly, secure with toothpicks.
Heat oil to 350°F. Fry 3-5 min per side until golden. Drain.
Serve with salsa, sour cream, sliced avocado.