Chicken Chimichangas
These crispy fried chicken chimichangas are loaded with tender, shredded chicken, onions and peppers, rice, zesty seasonings, and lots of cheese.
Servings: 12 Burritos
Calories: 357kcal
Ingredients
- 3 boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 jalapenos, stem and seeds removed, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes
- 15.7 ounce bottle Herdez Guacamole Salsa
- ½ cup white rice
- 2-15 ounce cans Ranch Style Beans
- 3+ cups sharp cheddar cheese shredded
- 20+ flour tortillas, burrito size
Instructions
- Spray a 6 or 8 quart crock pot with non-stick spray.
- Add diced onions and jalapenos first, followed by the chicken breasts.
- Sprinkle the seasonings over the chicken.
- Pour the guacamole salsa over the chicken.
- Cover and cook on high for 4-5 hours or on low for 7-8 hours.
- Add the rice in the last half hour of cooking.
- Shred chicken and make burritos.
- Heat oil in a large frying pan over medium high heat.
- Heat flour tortillas in a large frying pan over medium heat or over an open flame. Flip over so both sides are heated up.
- In a medium saucepan, heat ranch beans until hot.
- Add beans to the center of the heated tortilla followed by shredded chicken and sharp cheddar cheese.
- Roll up and fry a few burritos at a time. Make sure not to overcrowd the pan.
- Fry until golden brown on both sides. Remove and place on a plate lined with paper towels until all the burritos are fried.
- Garnish with sour cream, cilantro, green onions, salsa, if desired.
- Serve with your favorite sides.
Notes
- Add the vegetables first and then the chicken. This ensures the veggies get nicely tender and that they and the chicken are fully bathed in the sauce.
- Check your rice about 25 minutes after you add it to the slow cooker. All slow cooker heats vary a bit, so it's important to give yourself a little leeway to ensure you don't make the rice mushy.
- If you choose to use a different rice, BE SURE to adjust your cooking time. Short-grain rice takes less time to cook than long-grain. Brown rice takes more time than white rice.
- Unlike most canned beans, you don't want to drain and rinse your ranch beans. They're designed to be used, as-is.
- Cutting the chicken into strips or into one-inch chunks will help the chicken cook quicker.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 357kcal | Carbohydrates: 36g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 1067mg | Potassium: 317mg | Fiber: 3g | Sugar: 5g | Vitamin A: 726IU | Vitamin C: 5mg | Calcium: 283mg | Iron: 2mg