Creamy Chicken Chimichangas with Yellow Pea Rice & Pinto Beans
May 28, 2020
Prep. Time: 15 minutes Cook Time: 15 minutes
Total Time: 30 minutes Servings: 4 - 6 servings
INGREDIENTS (Creamy Green Chile Chicken Chimichanga):
1 lb chicken, shredded (boil frozen chicken until fully cooked, then shred chicken)
2 sm cans Green Chiles, diced/chopped
1 pk cream cheese (1 cup cream cheese)
1 tbsp taco seasoning
4 - 6 flour tortillas
1 tbsp oil (I use olive oil, but vegetable, canola, butter, all of it will work)
I lg can Green Enchilada sauce
1 cup cheese, shredded (Mexican blend, Colby, or Cheddar)
4 tbsp sour cream
Pre-heat oven to 400 F.
Boil frozen chicken until thoroughly cooked. (If you're using canned or pre-cooked chicken, skip this step)
Mix 1/2 cup water, shredded chicken, diced chilies, cream cheese, and taco seasoning in a large pan, medium heat. Continue to mix ingredients together until well blended and the cream cheese is melted, then remove from heat.
Spoon chicken mixture onto flour tortillas and fold the tortillas burrito style.
Add the oil to a medium/large pan and heat to medium.
Place as may "burritos" as will comfortably fit into the pan and fry each side until golden brown. Place the crispy burritos into a 9x13 in baking dish. (repeat until all burritos are crispy and in the baking dish)
Cover the crispy burritos in green enchilada sauce.
Put in the oven and bake until the enchilada sauce bubbles. (About 8 minutes)
Remove from oven and sprinkle with cheese. (for melty cheese you can return to the oven for a few minutes) Top with sour cream and serve.