Roast Chicken Chimichangas

  • virevixa Posted: 03/02/09
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    We LOVE these! They are so simple and tasty; a great way to use up leftover chicken. The queso fresco can't really be subbed with monty jack, as the texture is not the same and will make the chimi's soggy. If you can't find queso fresco, just omit the cheese as they are just as good without! I make these a lot, and have even made them for company. Everyone loves them. We serve with mexican rice and a vegetable. Yum!

  • falljunelaker Posted: 09/07/09
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    This was really, really good. Definitely a keeper. It was hard to believe they weren't deep fried & loaded with fat. Very tasty. We used a spicy green salsa.

  • TriciaS Posted: 04/20/09
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    Our family thought these were awesome! Only changes - used 50% Cabot Reduced Fat Jalapeno Cheese instead of queso fresco and used ff tortillas. Also put little ff sour cream as well as salsa verde on each. Surprised at how crispy the tortillas were! Definitely making again!

  • angelaandryan Posted: 11/23/08
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    This was a really good recipe. I modified it by cooking raw chicken with onions, peppers and a can of rotel. I added all the spices plus some to my chicken mixture. It was delicious. I recommend topping with cheese.

  • susieq571 Posted: 11/15/10
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    A much requested favorite at our house! Great with a green salad with salsa ranch dressing. We always use pepper jack cheese and they are delicious. Thanks for such a great recipe!

  • laebrown Posted: 07/07/09
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    Tasty, but much like a generic burrito in our house. Beans, chicken, spicy...good, solid, but nothing special. Very filling for under 400 calories; I served it with canned corn, chopped onion, fresh salsa and tortilla chips. It went over well but didn't get rave reviews from the family. I followed the recipe and all went great, it just didn't knock our socks off. Guess it takes a bit more to impress people raised in El Paso.

  • Allie624 Posted: 10/10/09
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    This was super easy to make. I used 3 boneless, skinless chicken breasts (it made more than enough) and mont. jack cheese. I also added corn in the mixture. We topped with light sour cream and medium salsa. So yummy! My husband loved them (and he was worried because they were looking a little dry!) Easy midweek meal.

  • Ash0290 Posted: 10/05/09
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    SO GOOD!! These chimichangas were delicious and so flavorful, definately a keeper! I kind of mixed together what other people did with this recipe and used it for my own. I halved the recipe (made 4 chimi's for me), poached the chicken with cumin, garlic powder and chili powder and added sour cream in with the chicken mixture and a few squirts of lime juice. I actually can't stand salsa verde but I used normal salsa on top and they were delicious.

  • lthompson2000 Posted: 02/28/10
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    I was doubtful that this one would turn out well, but I was pleasantly surprised. I used 3 boneless chicken breats and it made 8 chimis. I added fresh cilantro and used a bit more cumin. Served with quacamole, beans, and rice. This one is already in my permanent rotation!

  • Lolacooks Posted: 11/06/09
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    This was soooo easy to make! I did this recipe just as the instructions said but I added cayenne pepper for some heat, yum! Both my husband and I loved this so it will be a regular. This is a great dish to make on a busy weeknight and kids will love!

  • NMarie Posted: 01/10/10
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    Surprisingly good! Very filling and tasty. We just made 3 of the chimichangas and refrigerated the rest of the filling for another meal.

  • CookieNoelle Posted: 10/21/10
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    Good recipe. It's easy to make though I used low carb wraps so it was difficult to roll them. It may be missing a little bit of hit for me. Next time I will try cayenne like the other reviewer.

  • karenfar Posted: 05/13/11
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    Huntington Beach, CA

    Very good recipe. My daughter loved these. Followed the recipe to a 't'. I used low carb tortillas.

  • skspillman Posted: 05/25/11
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    These are delicious! I sprinkled boneless skinless chicken breasts with salt, pepper, cumin, and dried oregano, then poached them in FFLS chicken broth before shredding them. I used reduced-fat feta instead of queso fresco but otherwise followed the recipe exactly. Baking gave them a perfect crisp crust. I will make these again.

  • Teri Cooney Posted: 04/17/11
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    good way to use up left over chicken

  • lyones Posted: 07/05/11
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    I used a pressure cooker to make my own chicken...3 chicken breasts with enough chicken broth to cover, 2 fresh cloves of chopped garlic, 1 tablespoon fresh chopped oregeno, 1 teaspoon cumin, 1 chopped chipotle pepper w/a teaspoon of ancho sauce, salt and pepper; after the chicken was cooked I just used the cheese, onions, garlic, chiles and black beans (omitting the refried) and mixed all in a bowl then placed the mixture in the tortillas. We really enjoyed the flavors, and the crispyness of the tortillas!! I also made fresh roasted tomatillo sauce for the top, which was key!!

  • Karen64 Posted: 07/13/11
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    This was super fast, easy and delicious! The family loved them. Will definately make again. Nice and crispy! Don't skip the Salsa verde - that completes it!

  • Chilburn1212 Posted: 08/02/11
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    My husband and I both LOVED it! Next time, I won't cook it as long as I did tonight because the bottoms were a little crispier than we like them, but they were delicious. (and I used half the amount of chicken that the recipe said to use!)

  • jnygren Posted: 08/05/11
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    we all like this alot, kids and adults. thought it might be too spicy for the kids but it wasn't. i would spread the beans thinner next time.

  • Twinkletoes Posted: 10/19/11
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    These were so good! Simple & easy to prepare. I left out the cumin because we don't like it and used whole wheat tortillas and monterey jack. Poached boneless, skinless chicken breasts with a few spices and then shredded. I made the whole recipe for two of us, but assembled only the ones we were going to eat the first night. Kept everything stored separately in the fridge, so that way we could have them as leftovers the next night and not have soggy tortillas. Yum!

  • danielle3720 Posted: 03/23/12
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    I like the changes that Iyones proposed for this recipe. I think chipotle would be a great addition and definately black beans over refried. And like jnygren said SPREAD THE BEANS THIN if you use refried because they overpower everything else.

  • oceans68 Posted: 04/29/12
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    I tweaked the recipe a bit..used La Tortilla Factory low carb tortillas and low fat monterey jack cheese. Everything else was the same and it came up to be around 250-300 calories. Very delicious :)

  • lwright311 Posted: 07/05/13
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    This isnt the spicy type of dish I usually make but the quick and easy preparation makes up for that.

  • NancyFB Posted: 03/02/14
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    I added one and one half finely chopped Serrano chilies and about a third cup chopped cilantro to the chicken mixture and then cooked per recipe. This was delicious and a huge hit with the family. It will become a "regular".

  • akcooks Posted: 07/17/13
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    My family loves these (even my 2 young, picky boy). It's a regular in our house. I used to cut out the chiles thinking they'd be too spicy for my kids, but they don't even notice! Love the crunch without frying.

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