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Chimichangas

Our Chimichangas appetizer recipe is a sure-fire hit at large fiestas and intimate gatherings alike. Featuring just the right amount of peppers, chicken, and cheese, you’ll come back for seconds…and maybe thirds.
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  • 1 Tbsp. vegetable oil
  • 1 small onion, chopped
  • 2 jalapeno peppers, roasted, seeded and chopped
  • 1 clove garlic, finely chopped
  • 2 cups shredded or diced cooked chicken
  • 1/3 cup water
  • 4 tsp. Knorr® Reduced Sodium Chicken flavor Bouillon
  • 1 can (15 oz.) refried beans, heated according to package instructions
  • 1 1/2 cups shredded Monterey Jack cheese
  • additional oil for deep frying
  • 8 (10-in.) burrito size flour tortillas, warmed

NUTRITIONAL INFORMATION

 

Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Heat 1 tablespoon oil in a medium nonstick skillet over medium heat and cook onion about 4 minutes or until onion is tender, stirring occasionally. Add peppers and garlic and cook about 30 seconds. Add chicken, water and Knorr® Reduced Sodium Chicken flavor Bouillon and bring to a boil. Reduce heat and simmer about 4 minutes until most of the water is evaporated, stirring occasionally.
  • 2 Evenly spoon chicken mixture, beans and cheese onto tortillas. Roll up and secure with a wooden toothpick.
  • 3 Heat oil in deep sided skillet over medium heat and fry chimichangas about 3 minutes or until deep golden brown, turning occasionally; drain on paper towels. Serve with chopped tomato, grated cheese, sour cream and guacamole.