Ultimate Chicken Chimichangas

1. 1

   Evenly sprinkle salt, pepper, and garlic powder over one side of the chicken breasts.

2. 2

   Heat olive oil in a large, deep skillet over medium-high. Add the chicken, seasoned side down, and cook without moving until browned, 3 to 4 minutes. Flip the chicken and push it to one side of the pan.

3. 3

   Add the onion, garlic, chili powder, and cumin to the skillet and cook for 1 minute. Add 2 cups water and the bouillon, stirring gently until well combined.

4. 4

   Bring the mixture to a simmer. Reduce the heat, cover, and simmer gently until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

5. 5

   Remove the chicken from the pan and increase the heat to medium-high; cook until the broth mixture reduces by about half. Shred the chicken and return it to the pan with the green chiles. Stir until well combined, then remove from the heat.

6. 6

   Whisk the flour and 3 tablespoons water in a small bowl until smooth; set aside. Heat the oil for frying in a large saucepan or Dutch oven over medium-high to 350 degrees F (175 degrees C). Set a wire rack over a rimmed baking sheet.

7. 7

   Place a tortilla on the work surface and spread about 3 tablespoons beans in the center. Top with 1/4 cup shredded cheese and 1/3 to 1/2 cup well-drained shredded chicken. Lightly brush the flour mixture around the edges of the top half of the tortilla. Fold the sides of the tortilla in just over the edges of the filling and fold the bottom of the tortilla up over the filling. Press back on the tortilla to pack the filling tightly and continue to roll upward. Lightly press the tortilla edges to seal tightly and set aside, seam side down. Repeat with the remaining ingredients.

8. 8

   Carefully place 2 burritos into the hot oil and cook, turning occasionally, until golden brown and crisp on the outside, about 2 minutes. Drain on the prepared baking sheet. Bring the oil back to temperature and repeat with the remaining burritos.

9. 9

   Top as desired with warm queso, pico de gallo, cilantro and shredded lettuce, or other toppings, and serve right away.

• Calories 906.89 kcal High
• Protein 33.37 g Good Source
• Carbs 44.15 g Moderate
• Total Fat 69.71 g High
• Saturated Fat 6.39 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 83.11 mg High
• Sodium 853.94 mg High
• Fiber 4.71 g Moderate
• Sugar 4.53 g Moderate
• Added Sugar 3.72 g Moderate
• Calcium 327.1 mg Good Source
• Iron 4.38 mg Good Source
• Potassium 365.41 mg Low Source
• Vitamin A 24.36 mcg_rae Low Source
• Vitamin C 7.05 mg Low Source
• Vitamin D 0.22 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅