Chimichangas de Pollo

Chimichangas de Pollo are crispy, golden-brown tortillas filled with juicy, seasoned chicken and melted cheese, offering a delightful crunch with every bite. This high-protein dish is perfect for a satisfying dinner that brings the authentic flavors of Mexico to your table.

Ingredients

• Cooked chicken breast, shredded - 200 grams
• Flour tortillas - 2 large (about 25 cm diameter)
• Shredded cheddar cheese - 100 grams
• Black beans, drained and rinsed - 100 grams
• Olive oil - 2 tablespoons
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Onion powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sour cream - 2 tablespoons (for serving)
• Salsa - 100 grams (for serving)
• Fresh cilantro, chopped - 2 tablespoons (for garnish)

Steps

1. In a mixing bowl, combine the shredded chicken, black beans, cheddar cheese, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
2. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
3. Place half of the chicken mixture in the center of each tortilla. Fold in the sides and roll up tightly to form a burrito shape.
4. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chimichangas seam-side down and cook for about 3-4 minutes until golden brown and crispy. Flip and cook the other side for another 3-4 minutes.
5. Once cooked, remove from the skillet and let drain on paper towels.
6. Serve hot with sour cream, salsa, and a sprinkle of fresh cilantro on top.

Nutrition

• Calories: 540
• Protein: 38 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 950 mg
• Cholesterol: 80 mg
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and recovery.
• Contains fiber from black beans, aiding in digestion.

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