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Nutrition Facts
Serving Size 1 (193g) Recipe makes 10 servings The following items or measurements are not included below: 1 envelope taco seasoning mix
Calories 323
Calories from Fat 120		(37%)
Amount Per Serving		%DV
	Total Fat 13.4g	20%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 778mg		32%
Potassium 444mg		12%
Total Carbohydrate 25.7g		8%
	Dietary Fiber 4.1g	16%
	Sugars 2.3g
Protein 24.8g		49%
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Chicken Chimichangas

Recipe #53484 | 55 min | 25 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Sherri35
Feb 5, 2003

My family really likes these. Sometimes I will triple the recipe and put away lots of them in the freezer for quick meals later. You can vary the ingredients using different cheese or ground beef, etc. It makes about 8-10 chimichangas.

SERVES 10 (change servings and units)

Ingredients

1 lb cooked chicken breast
1 (16 ounce) jar salsa (your favorite)
1 (16 ounce) can refried beans (fat free is fine)
1 envelope taco seasoning mix
1 (8 ounce) package monterey jack pepper cheese
10 flour tortillas (about)

Directions

1
Cut block of cheese into approx.
2
10"sticks".
3
Dice or shred chicken (your preference).
4
In large skillet combine chicken, salsa, beans and seasoning mix.
5
Cook and stir over medium heat until thoroughly heated.
6
In another skillet, heat tortillas (1 at a time) for about 30 seconds per side so that they will roll up easier.
7
Remove tortilla from skillet and place 1/3 cup chicken mixture on each tortilla near 1 edge.
8
Top with a cheese stick, then roll up and wrap in aluminium foil.
9
Bake at 350 (in foil) for 30 minutes.
10
If you want to crisp it up a bit, remove the foil for the last 5 minutes or so of bake time.
11
*Thesefreeze very well and you can bake them frozen in the foil for 50 minutes.

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Featured Reviews for This Recipe

From: Chef #635159

On Nov 10, 2009

This really IS a great recipe. We have been craving good mexican food since we moved from Texas about 4 years ago!!! This fits the bill. I have already used this recipe twice in the last 2 weeks. Once with chicken and the other time with leftover pork roast - fantastic either way!! Thanks for sharing!

0 people found this review helpful

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From: Heath*J

On Oct 24, 2009

These were very tasty - and very easy to do. I used chicken from a store rotisserie. I made some rice on the side, but next time, I think I'll add the rice to the inside. Definitely a keeper! Thank you!

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From: Terrilynn

On Jan 26, 2004

Sorry to say I didn't get to try it - I had teenagers in the house who all went back for seconds, and all gave it a 5 star rating. It was very easy to prepare. The only change I made was to use Mexican 4 blend cheese instead of the Monterey Jack. Definately a keeper.

2 people found this review helpful

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From: Chef Jodi Town

On Jan 22, 2007

My husband and I loved these. Great mexican flavor. I used ground turkey instead of chicken, and fat-free refried beans. They came out great! And they freeze really well. Thanks for the wonderful recipe.

1 person found this review helpful

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