Recipe by Clorox® Disinfecting Wipes
"Tortillas are filled with shredded chicken, black beans, salsa, and cilantro and quickly fried until golden brown. Serve with your favorite toppings including fresh, chunky guacamole."
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shredded roasted chicken
1 (15 ounce) can
black beans, rinsed and drained
salsa, or as desired
chopped fresh cilantro
8 (12 inch)
Vegetable oil for frying
Crumbled queso fresco
chopped roma tomatoes
finely chopped red onion
avocados, halved, pitted, peeled, and slightly mashed
The easiest to make and freezes well too.
So simple and the kids loved it!
This is close to my moms recipe but with half the work. I did stay true to my moms a little more but used shredded rotisserie chicken seasoned with mexican seasoning (mom used to boil a whole chicken in broth and seasoning and then shred) mixed up with some hot chicken broth let the chicken simmer for 20 min, then added the cilantro and some melted Velveeta with rotel folded it up in a buttered tortilla and baked (I try not to fry anything) delish. Mom used to spend a whole day in the kitchen making lots of these to freeze they were amazing and now with the time saving rotisserie chicken I can make lots to freeze and still have my day, happy panda
didnt use beans (dont like them) and these were the BEST chimichangas and sooo easy to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Chimichangas with Chunky Guacamole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 273
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