Best Chicken And Black Bean Chimichangas Recipes

CHICKEN AND BLACK BEAN CHIMICHANGAS

Chicken and Black Bean Chimichangas image

While traditional chimichangas are deep-fried, this version pan-fries them instead for a friendlier take on the classic. Feel free to add sour cream and guacamole, and don't forget a glass of 14 Hands Hot to Trot!

Provided by 14 Hands Winery

Categories Bread Quick Bread Recipes Tortilla Recipes

Time 55m

Yield 12

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
2 cups minced onion
6 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon ground cumin
1 tablespoon chili powder
2 (14 ounce) cans black beans, drained
1 ½ pounds shredded cooked chicken
2 cups salsa
3 cups shredded Cheddar cheese
½ cup sliced green onions
½ cup chopped cilantro
1 teaspoon salt
12 (8 inch) flour tortillas
1 cup vegetable oil

Steps:

Heat a large saucepan over medium heat. Pour in oil and add the onion and garlic. Saute until they just start to become translucent, about 5 minutes. Add in the oregano, cumin, and chili powder and cook for 1 minute longer. Mix in the black beans, chicken, and salsa. Bring to a boil and cook until heated through, about 5 minutes. Remove from heat and stir in Cheddar, green onions, cilantro, and salt.
Using a warm oven or a hot burner, warm the tortillas until they become soft and pliable. Lay out the softened tortillas on a work surface and divide the filling between the tortillas. Fold the sides of each tortilla in toward the middle; roll up like a burrito.
Preheat oven to 400 degrees F.
Heat remaining oil in a saute pan over medium heat. When the oil is hot, work in batches and brown each chimichanga on all sides. Transfer chimichangas to a baking pan; place in the oven and bake until heated through, about 15 minutes.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 47.5 g, Cholesterol 72.2 mg, Fat 19.4 g, Fiber 8.1 g, Protein 32.6 g, SaturatedFat 8.4 g, Sodium 1271.9 mg, Sugar 4.2 g

OVEN-FRIED CHICKEN AND BLACK BEAN CHIMICHANGAS OAMC

Oven-Fried Chicken and Black Bean Chimichangas OAMC image

These can be frozen and baked later. Or you can bake them and after they cool, wrap each chimichanga separately in waxed paper and freeze.

Provided by Chef Mom 5

Categories Mexican

Time 1h25m

Yield 4 9x13 pans, 40 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs chicken breasts
3 (15 ounce) cans black beans
3 cups cheese, shredded
3 cups salsa
1 onion, chopped
3 teaspoons taco seasoning mix
1 teaspoon cumin
2 teaspoons oregano
40 flour tortillas, 8 inch size
2 tablespoons olive oil

Steps:

Cook chicken until tender; shred.
Drain beans in colander and rinse thoroughly.
Combine salsa and spices.
Mix chicken, beans and salsa mixture in large bowl.
Heat 10 tortillas in microwave until soft and pliable.
Put one tortilla on a plate, put ¼ cup of the chicken/bean mixture on tortilla, about an inch from one edge. Roll one turn, fold edges in, and keep rolling to the other side. Place in 9x13 pan.
10 chimichangas fit in a 9x13 pan.
Brush tops with oil.
Bake at 400 degrees for 20-25 minutes until golden brown.
Serve with shredded lettuce, cheese, green onions, sour cream and salsa.
Enjoy!
Pans of chimichangas can be frozen before baking. Do not brush with oil until ready to bake.
Alternately, you can bake all the chiimichangas (brush with oil first.) Let them cool, then wrap each one separately in waxed paper, put 10 or so in a gallon zip lock bag and freeze. These make great lunches! Microwave for approximately one minute.