Chimichangas with Green Salsa Sauce and Borracho Beans

Servings:
Chimichangas with Green Salsa Sauce and Borracho Beans 4.44/5 (57 votes)

If you’re not familiar with chimichangas, think of them as crispy burritos. More often than not they are deep-fried but these are baked. A lot easier to make, a little healthier, and really yummy!  

Borracho Beans

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 14 oz pinto beans, undrained
  • 1/2 cup bacon, diced
  • 1/2 cup onion, diced
  • 5 oz diced tomatoes and chiles, undrained
  • 1/2 teaspoon garlic powder
  • 1/2 cup beer, or chicken stock

DIRECTIONS

  1. Saute bacon with onion until onion is tender.
  2. Add remaining ingredients, bring to a simmer, and let cook for about 20 minutes.

Nutritional Information

Serving Size 184g Calories 395 Fat 3 Sat Fat 0 Sodium 265 Carbs 66 Sugars 2 Fiber 16 Protein 23.

Chicken Chimichangas with Green Salsa Sauce

SERVINGS : 6 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 lb ground chicken
  • 1 cup onion, chopped
  • 3 cloves garlic, chopped
  • 1 jalapeno, seeded and diced
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground cinnamon
  • kosher salt
  • 5 oz diced tomatoes and chiles, undrained
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 8 flour tortillas
  • 1/2 cup borracho beans (or pinto beans), (recipe above)
  • 1 cup Monterey Jack cheese
  • 2 cups lettuce, chopped
  • 1 roma tomato, chopped
  • 1/2 cup green salsa
  • 1/4 cup sour cream, or yogurt

DIRECTIONS

  1. Preheat oven to 450.
  2. Cook chicken, onion, garlic, and jalapeno over medium high heat until meat is cooked through and onion and jalapeno are tender. Drain and return to pan.
  3. Add chili powder, cumin, cinnamon, salt, and rotel tomatoes. Stir to combine and set aside.
  4. Combine melted butter and olive oil in a small bowl.
  5. Brush the bottom of a rimmed baking sheet with the butter mixture.
  6. Lay tortillas on the baking sheet. Place a small amount of borracho beans in the center, top with meat mixture, and a little cheese.
  7. Fold in sides and roll. Place seam side down and brush with a little butter mixture.
  8. Repeat with remaining tortillas.
  9. Bake for 8 minutes, flip, brush with a little butter mixture, and bake for another 4-5 minutes.
  10. While they are baking, combine green salsa with sour cream (or yogurt).
  11. Plate chimichangas, top with green salsa sauce, lettuce, and tomatoes.

Nutritional Information

Serving Size 311g Calories 545 Fat 24 Sat Fat 12 Sodium 571 Carbs 41 Sugars 3 Fiber 8 Protein 38.

NOTES

KID NOTE: The kids loved this meal!

VEGETARIAN TIP:  Double the bean recipe and cook some brown rice. Stuff chimichangas with rice and beans instead of meat. Add seasoning to the sauteed onions and jalapeno.

GLUTEN FREE MODIFICATIONS:  Use corn tortillas and chicken stock instead of beer.

19 Comments

  1. shelleyd says:

    Kids liked it, husband loved it. Took about 45 minutes from start to finish. Easy clean-up..

  2. Rhoni347 says:

    My boyfriend thought this was the best thing I had ever made! Thank you for making me amazing in his eyes! 😉

  3. admin@erinniehenke.com says:

    I only left mine in the oven for the first 8 minutes – they were almost burned by then!

  4. rafew says:

    I used ground beef because grocery was out of ground chicken. It was a very good substitution.

  5. Palebrew says:

    I used ground turkey as I can never find ground chicken and it was great. I guarantee that I will make this one again. So easy and so good!

  6. tkeffer says:

    This was so good!! I think the cinnamon in there made it!

  7. vbiggers says:

    Hubby and I loved the beans – will double that part of the recipe next time I make it! That was an easy way to dress up canned beans. The chimichangas were really crispy and good too.

  8. stephchen says:

    I loved these. Better than the local restaurant chimichangas. Loved the beans too.

  9. tobiasmom says:

    Third night in a row of HUGE hits! You are making me look like a genius! This was awesome. My 2-year-old even ate it! Thanks for all you do!

  10. shivanisaini says:

    I used the chicken recipe to make tacos instead of chimichangas since I didn’t have big enough tortiallas to fold and roll. It was delicious. The beans were yummy as well. I used pepper bacon, but I wish I had browned the bacon so it’d be crispy in the beans. This one is a keeper.

  11. mara529 says:

    This was a great meal! I love chimichangas, and this baked version is so easy and tasty. I doubled the beans and added cilantro and my husband ate them up! Only change I may do next time is to cook the bacon first to get it more done. Thanks Stacey!

  12. Whitney says:

    Big hit all around! The whole family loved this meal. Even my picky 3 year old.

  13. karen.hardie@shaw.ca says:

    We can’t buy Rotel in Canada. Any suggestions to a substitute?

  14. MelissaCarnevale says:

    OK – family loved it. I had to substitute ground turkey, no problem. I also used a poblano pepper instead of jalapeno (my fam doesn’t like spice and I had one fresh from farm.) I used smaller (but fresh made) tortillas from Whole Food and rolled, not folded, still worked well! I was really worried on this one! One recommendation – cook bacon night before to save time.

  15. Brittany says:

    the beans were my favorite part! My family loved it.

  16. JoanJ says:

    My family loved this! One of the best recipes I have made. In the future, to save time I will make the beans the night before.

  17. AbbyRoberts says:

    Wow! This was so good. Even my 7 year old daughter loved it. It was pretty spicy though, next time I might omit the jalapeno. My daughter kept saying, while fanning her mouth, “So spicy! But so good!” The cinnamon made me think these would be a fun traditional Christmastime meal, but also great any time of year.

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