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Chicken Chimichangas

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“My family really likes these. Sometimes I will triple the recipe and put away lots of them in the freezer for quick meals later. You can vary the ingredients using different cheese or ground beef, etc. It makes about 8-10 chimichangas.”
READY IN:
55mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut block of cheese into approx.
  2. 10"sticks".
  3. Dice or shred chicken (your preference).
  4. In large skillet combine chicken, salsa, beans and seasoning mix.
  5. Cook and stir over medium heat until thoroughly heated.
  6. In another skillet, heat tortillas (1 at a time) for about 30 seconds per side so that they will roll up easier.
  7. Remove tortilla from skillet and place 1/3 cup chicken mixture on each tortilla near 1 edge.
  8. Top with a cheese stick, then roll up and wrap in aluminium foil.
  9. Bake at 350 (in foil) for 30 minutes.
  10. If you want to crisp it up a bit, remove the foil for the last 5 minutes or so of bake time.
  11. *Thesefreeze very well and you can bake them frozen in the foil for 50 minutes.

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