Chipotle Chicken Chimichanga Recipe

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Chipotle Chicken Chimichanga
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Ingredients
20
Count
Nutrition
198
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Rinse basamati rice in cold water and drain.
  2. Soak basamati rice in water for ten minutes.
  3. Drain rice and place in low heat skillet.
  4. Add 1/2 cup of minced fresh cilantro, 1 squeezed lime juice and 1/2 squeezed lemon juice to the rice in the skillet.
  5. Add salt and sugar and cook rice on low level heat till aromatic.
  6. Place rice with two cups of water in rice cooker or in sauce pan covered for 13 minutes or desired cook time.
  7. Cut chicken into bite sized pieces and set aside.
  8. In a small mixing owl whisk together minced chipotle peppers, cumin, chili powder, 1 whole lime juice, 3 tbs of minced cilantro and chicken broth.
  9. Sautee garlic on medium heat till brown and then add bowl of chicken broth and seasonings.
  10. Cook for 5 minutes.
  11. Next add chicken and cook for about 8 minutes (no pink in center of chicken pieces) or until all broth has been evaporated.
  12. Mix beans and corn with 2 tbs of cilantro and the rest of the lemon juice in small bowl and add to the chicken mixture in the skillet.
  13. Cook for 3-5 minutes or until all liquid has been evaporated.
  14. Place tortilla shells in between two damp paper towels and microwave for 20 seconds.
  15. Place warm tortilla on plate and add 4-5 tbs of cooked basamati seasoned rice, 1 scoop of chicken/corn/beans mixture, top with cheese, avocado and or sour cream.
  16. In a small bowl mix together water and flour (very runny/liquid) and wet the ends of the tortilla shell (I use a basting brush).
  17. Fold the sides of the tortilla over in a wrapping form.
  18. Fold corners in and then the ends over the end so that all flaps are on the same side as the first fold.
  19. Heat skillet with butter on medium heat and carefully slide filled tortilla shell with folds and flaps down onto the heated skillet.
  20. Let stand for 2 minutes and then check to see if all the seams have been glued together.
  21. Flip and cook another two minutes.
  22. Top with your choice of salsa (i use peach pineapple or a mango pineapple).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 198.23 Kcal (830 kJ)
Calories from fat 88.89 Kcal
% Daily Value*
Total Fat 9.88g 15%
Cholesterol 27.69mg 9%
Sodium 366.85mg 15%
Potassium 339.22mg 7%
Total Carbs 19.98g 7%
Sugars 1.24g 5%
Dietary Fiber 3.67g 15%
Protein 9.98g 20%
Vitamin C 8.4mg 14%
Iron 9mg 50%
Calcium 110.3mg 11%
Amount Per 100 g
Calories 151.76 Kcal (635 kJ)
Calories from fat 68.05 Kcal
% Daily Value*
Total Fat 7.56g 15%
Cholesterol 21.2mg 9%
Sodium 280.83mg 15%
Potassium 259.68mg 7%
Total Carbs 15.3g 7%
Sugars 0.95g 5%
Dietary Fiber 2.81g 15%
Protein 7.64g 20%
Vitamin C 6.5mg 14%
Iron 6.9mg 50%
Calcium 84.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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