Easy-peasy, Stove-top Chicken Chimichangas

Ah, Tex Mex Food. For years I avoided Tex-Mex. But, my hubby introduced me to chimichangas and I was convinced there are actually some amazing Tex-Mex dishes out there. I mean all that cheese, onions and tomatoes? I’m in!

chimichangas

When I dream up a recipe, I am always thinking, “What’s yummy and quick?” In this season of life, the quicker the meal, the better!

For several years now I have been microwave-less and oven-less. Stove-top recipes have been my specialty, and this is one of them! I am actually glad I didn’t have an oven for sometime. It taught me to think beyond the oven and I was able to come up with some super-quick recipes. I actually prefer this one made on the stove instead of the oven.

Want something quick and easy yet deliciously appealing to your Tex-Mex food addicts in your family? Try this family-friendly recipe and feel free to add your special touches to make it customized for your bunch. I hope your family enjoys it as much as mine does!

Stove-top Chicken Chimichangas

Ingredients:

10 store-bought flour tortillas(easy-peasy, right?)
4 boneless, skinless chicken breasts, diced
1 large onion, diced
2 Tablespoons Mexican chili powder
2 Tablespoons tomato paste
4 yellow or red roma tomatoes, diced
1/2 cup chicken broth
1 Tablespoon paprika
1 Tablespoon salt
2 cups Monterrey Jack Cheese, shredded
1/2 cup black, pitted olives
sour cream
1/2 cup green onions, chopped
1 16 oz can re-fried beans

Directions:

In large skillet, place two tablespoons oil and saute diced chicken and onions until chicken is no longer pink and onions are tender. Next, add roma tomatoes and cook for about two minutes on med-high heat. Then, add chili powder, tomato paste, chicken broth, paprika and salt. Bring to a boil and simmer on low for about 5 minutes.

Now, grab a good frying pan or skillet and fill it with about three inches of your favorite frying oil. Then, fill each tortilla with about two tablespoons re-fried beans, then the chicken mixture and lastly two tablespoons cheese. Place the mixture close to one side of the tortilla for easier rolling. Roll the tortilla over the filling once and tuck under. Then grab the two sides and fold them over the rolled part of the tortilla and then completely roll the tortilla to close the chimichanga. When oil is hot enough, place the chimichanga in the pan, folded side down. Fry for about one minute and turn. Brown both sides lightly and drain. Repeat for each tortilla. Top chimichangas with sour cream, green onions and black olives.Yields: 10 chimichangas.

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