Creamy Chicken Chimichangas with Yellow Pea Rice & Pinto Beans

Creamy Chicken Chimichangas with Yellow Pea Rice & Pinto Beans

May 28, 2020

Creamy Chicken Chimichangas with Golden Pea Rice & Pinto Beans - yellow peas, pinto beans

Prep. Time: 15 minutes
Cook Time: 15 minutes


Total Time: 30 minutes 
Servings: 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

 

DIRECTIONS:

  1. Pre-heat oven to 400 F.
  2. Boil frozen chicken until thoroughly cooked. (If you're using canned or pre-cooked chicken, skip this step)
  3. Shred chicken.
  4. Mix 1/2 cup water, shredded chicken, diced chiles, 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.
  5. Spoon chicken mixture onto flour tortillas and fold the tortillas burrito style.
  6. Add the oil to a medium/large pan and heat to medium.
  7. 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)
  8. Cover the crispy burritos in Green Enchilada sauce. 
  9. Put in the oven and bake until the enchilada sauce bubbles. (About 8 minutes)
  10. 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.

 

INGREDIENTS (Yellow Pea Rice):

  • 2 cups quick-cook rice
  • 1/4 cup Yellow Pea Flakes, Seasoned
  • 2 1/2 cups water

DIRECTIONS:

  1. Add the Yellow Pea Flakes to the water and rice.
  2. --Cook according to the box directions-- bring to a boil, reduce heat to simmer, cover for 20 minutes, fluff rice, and serve.

 

INGREDIENTS:

  • 2 cups Seasoned Pinto Bean Flakes
  • 2 1/4 cups water
  • 1/2 cup shredded cheese (Mexican, Colby, or Cheddar)

 

DIRECTIONS:

  1. In a microwave-safe dish, combine Pinto Bean Flakes and water.
  2. Heat for 2 1/2 minutes on high, stir.
  3. Return to microwave, heat on high 2 1/2 minutes.
  4. Remove from microwave, stir. (add more water if too thick, microwave longer if too thin)
  5. Top with cheese, and serve.

Creamy Chicken Green Chile Chimichanga - Enchilada - Wet Burrito

 



Leave a comment

Comments will be approved before showing up.