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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook chicken until tender; shred. | 2. Drain beans in colander and rinse thoroughly. | 3. Combine salsa and spices. | 4. Mix chicken, beans and salsa mixture in large bowl. | 5. Heat 10 tortillas in microwave until soft and pliable. | 6. Put one tortilla on a plate, put ¼ cup of the chicken/bean mixture on tortilla, about an inch from one edge. Roll one turn, fold edges in, and keep rolling to the other side. Place in 9x13 pan. | 7. 10 chimichangas fit in a 9x13 pan. | 8. Brush tops with oil. | 9. Bake at 400 degrees for 20-25 minutes until golden brown. | 10. Serve with shredded lettuce, cheese, green onions, sour cream and salsa. | 11. Enjoy! | 12. Pans of chimichangas can be frozen before baking. Do not brush with oil until ready to bake. | 13. Alternately, you can bake all the chiimichangas (brush with oil first.) Let them cool, then wrap each one separately in waxed paper, put 10 or so in a gallon zip lock bag and freeze. These make great lunches! Microwave for approximately one minute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3	lbs		2340.5394	0.0	283.7224	125.87200000000001
black bean	3	cans		2975.4423	544.1307	188.4738	12.3904
cheese	3	cups	shredded	1429.65	9.477	86.67	116.397
salsa	3	cups		226.2	51.792	11.856	1.3259999999999998
onion	1		chopped	64.0	14.944	1.76	0.16
taco seasoning mix	3	teaspoons		4.982	1.4917	0.0	0.0
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
flour tortilla	40			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.