Best Microwave Chicken Cheese Chimichangas Recipes

Microwave Chicken & Cheese Chimichangas image

Provided by Danny Beason

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

2 chicken, & cheese chimichangas (frozen)
2 slices cheese (I use 1- american 1-pepper jack)
texas pete hot sauce

Steps:

Purchase a box of 18 Chicken and cheese chimichangas from Sam's Club frozen Dept.
,Jose Ole Brand.
They are indivually wrapped.
Put 2- chimichangas on a microwave safe plate,microwave on high one side for 1-min 45 sec.
then turn over to other side microwave foe additional 1 min 30 sec.
Then break each slice of cheese in half so you have 4 pieces,lay 2 pieces on each chimichangas and microwave an additional 30 sec or until cheese melts.
Splash your Texas Pete sauce to taste on both.
Dig in.

Nutrition Facts : Calories 2326.5, Fat 164.4, SaturatedFat 56.5, Cholesterol 753.1, Sodium 1732.4, Carbohydrate 9.4, Protein 191.1

Easy Chicken Chimichangas image

Provided by jeremy.dibari

Categories Mexican

Time 55m

Yield 4 Chimichangas, 4 serving(s)

Number Of Ingredients 6

Steps:

Boil chicken until cooked.
Pull chicken apart or cut into strips.
Mix together sour cream and 1/2 cup shredded cheese.
Heat tortillas for 45 seconds in the microwave.
Spoon 1/4 cup of sour cream/cheese mix, 1/4 of the seasoning and 1/4 of chicken onto center of each tortilla.
Fold in 2 opposing edges of tortilla ~1 inch each, then wrap one unfolded side beyond midline, and finally bring the last unfolded side over top of the other three folds.
Put folded side down in frying pan with heated (med/med-hi) 1" deep oil.
Let brown for 5 minutes, then turn over and brown other side for 5 minutes.
Put into a 400º oven for ~5 minutes, then sprinkle the remaining cheese on top of each and let it melt (~5 minutes).

Nutrition Facts : Calories 598.2, Fat 31.8, SaturatedFat 14.4, Cholesterol 119.9, Sodium 905.2, Carbohydrate 38.7, Fiber 2.2, Sugar 2.9, Protein 37.5

Chicken and Cheese Crescent Chimichangas image

Provided by carolinafan

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup chopped onion
2 cloves garlic, minced
3 tablespoons oil
2 1/2 cups shredded cooked chicken
2 (8 ounce) cans refrigerated crescent dinner rolls
1/2 cup salsa
2 cups shredded cheddar cheese (8 oz.)
sour cream
salsa

Steps:

Heat oven to 350.
Grease a large baking sheet.
In a large skillet, saute onion and garlic in oil until onion is tender.
Add chicken; cook over low heat until thoroughly heated, stirring occasionally.
Remove from heat.
Separate dough into 8 rectangles; firmly press perforations to seal.
Spread 2 teaspoonfuls of the salsa on each rectangle to within 1/2 inch of edges.
Stir 1 cup of the cheese into chicken mixture.
Spoon 1/3 cup chicken mixture on half of each rectangle.
Starting at shortest side topped with chicken, roll up; pinch ends to seal.
Place seam side down on prepared baking sheet.
Bake for 16 to 21 minutes or until golden brown.
Remove from oven; top each with about 2 tablespoons of remaining cheese.
Return to oven.
Bake an additional 1 to 2 minutes or until cheese is melted.
Serve with sour cream and additional salsa.