Chicken Chimichanga


  • 1 lb. boneless, skinless chicken breasts, cooked and shredded
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (15 oz.) corn, drained
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • Salt and pepper to taste
  • 8 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • Oil for frying
  • Guacamole, sour cream, salsa, and/or chopped cilantro for serving


  1. In a large bowl, mix together the shredded chicken, black beans, corn, red bell pepper, onion, garlic, chili powder, cumin, salt, and pepper.
  2. Spoon a generous amount of the chicken mixture onto each tortilla, leaving a 1-inch border around the edges.
  3. Sprinkle each tortilla with 1/4 cup of shredded cheese.
  4. Fold the sides of the tortilla in towards the center, then roll up from the bottom to create a burrito shape.
  5. Heat the oil in a large skillet over medium-high heat.
  6. Add the chimichangas, seam side down, and cook for 2-3 minutes per side, or until golden brown and crispy.
  7. Serve the chimichangas hot with guacamole, sour cream, salsa, and/or chopped cilantro. Enjoy!

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