Chicken Chimichangas with Chunky Guacamole

Chicken Chimichangas with Chunky Guacamole

2 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    3 m
  • Ready In

    28 m
Recipe by  Clorox® Disinfecting Wipes

“Tortillas are filled with shredded chicken, black beans, salsa, and cilantro and quickly fried until golden brown. Serve with your favorite toppings including fresh, chunky guacamole.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Combine chicken, black beans, the 1/2 to 1 cup salsa, and cilantro in a large microwave safe bowl; mix well. Cover and microwave on 100 percent power (high) for 1 to 2 minutes or until heated through. Place about 1/2 cup of the chicken mixture just below center of each tortilla. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up and secure with wooden toothpicks.*
  2. Heat about 1/2 inch of vegetable oil over medium heat to 365 degrees F in an extra-large skillet. Fry filled tortillas, a few at a time, for 3 to 4 minutes or until golden brown, crispy, and heated through, turning once. Drain on paper towels. Serve chimichangas with Chunky Guacamole, cheese, additional salsa, and sour cream.
  3. [Cleaning Tip: Once the stove top is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes**. Rinse hands once complete.]
  4. For Chunky Guacamole: Combine tomatoes, onion, garlic, and lime juice in a medium bowl. Stir in mashed avocados until desired consistency.

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Reviews (2)

Rate This Recipe
Sunshine
0

Sunshine

The easiest to make and freezes well too.

sara
0

sara

didnt use beans (dont like them) and these were the BEST chimichangas and sooo easy to make!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 726 cal
  • 36%
  • Fat
  • 30.4 g
  • 47%
  • Carbs
  • 77.8 g
  • 25%
  • Protein
  • 35.8 g
  • 72%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 1181 mg
  • 47%

Based on a 2,000 calorie diet

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