Cheesy Green Chile-Chicken Chimichangas

Chimichangas are the second most popular thing I order when I go to a Mexican restaurant. I have to find out if they're covered in sauce first. If no, then I order them. If yes, I pass. I don't like the sauce on them cuz it makes them soft. I like crunchy ones. 

This was a delicious recipe. I did make a few modifications, but they were all for good reasons. 

First, I baked chicken breasts in homemade taco seasonings instead of getting a rotisserie. I had the chicken in the freezer and wanted to use it up. Baked it at 425F for 30 minutes, then shredded it. 

Second, I added diced onion to the chicken mixture. It just felt right. 

Finally, I added refried beans to the chimichanga. I had the can and wanted to use it up. 

The end result...Lord. It was delicious.

Oh I also did the lazy way with the pico and bought it premade at the store. IMMEDIATELY regretted it. Fresh pico is always better.

I made two, but ate one. The other will be lunch tomorrow. I also froze the remaining chicken mixture in individual serving sizes to make for easy lunches later. 

Cheesy Green Chile-Chicken Chimichangas

Recipe from SkinnyTaste

Serves 4

For The Pico de Gallo

• 1/2 cup diced tomato
• 3 tablespoons chopped onion
• 1 tablespoon chopped fresh cilantro, plus more for garnish
• 1 teaspoon fresh lime juice
• 1/4 teaspoon kosher salt
• Freshly ground black pepper

For The Chimichangas

• 12 ounces shredded leftover or rotisserie chicken breast
• Juice of 1/2 navel orange
• Juice of 1/2 lime
• 1 large garlic clove, minced
• 1 teaspoon ground cumin [JW note: I used a tsp of the taco seasoning I made instead]
• 1 can (4 oz) mild diced green chiles, drained
• 4 low-carb whole wheat tortillas
• 1/2 cup shredded pepper Jack cheese, 2 oz total
• Olive oil spray
• 3 cups shredded lettuce
• 4 tablespoons sour cream
• 4 ounces avocado, from 1 small Hass, diced

For the pico de gallo: In a small bowl, combine the tomato, onion, cilantro, lime juice, salt, and pepper to taste.

For the chimichangas: In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chilis. Mix well to incorporate.

On a work surface, working with one at a time, place one-quarter of the chicken mixture towards the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese. Lift the edge nearest you and wrap it around the filling. Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with the remaining tortillas and filling.

Preheat the air fryer to 400°F.

Lightly spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam side down in the air fryer basket. (Make sure each chimichanga is tightly wrapped and seam side down in the basket or it will open during cooking.) Cook for 7 to 8 minutes, flipping halfway, until golden and crisp. (For a toaster oven–style air fryer, cook at 350°F; the timing remains the same.) Repeat with the remaining chimichangas.

To serve: Place 3/4 cup shredded lettuce on each plate. Place a chimichanga on top, along with 2 tablespoons pico de gallo, 1 tablespoon sour cream, and 1 ounce avocado. Garnish with cilantro. Serve immediately.

Baked Method

To bake in the oven, bake in a preheated oven 400F 18 to 20 minutes.