Chicken Chimichanga - Urban Meadow

Chicken Chimichanga - Urban Meadow

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Yields

4

Directions

  1. In a pan, heat vegetable oil on medium-high heat
  2. Combine shredded chicken, tomatoes, onion, garlic, chiles, paprika, salt and pepper in a large bowl. Set aside
  3. Prepare rice according to package directions. When done, stir rice and 1½ cups of cheese into chicken mixture. Divide mixture evenly among each tortilla, wrap and place seam-side down in pan for 1-2 minutes until golden. Flip and fry for 1-2 minutes
  4. Top with remaining cheese while still hot. If using, add a dollop of sour cream. Enjoy!

Ingredients

  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups shredded chicken, cooked
  • 3/4 cup diced tomatoes
  • 4 oz. can green chiles, diced
  • 1/2 cup white or Spanish rice
  • 1 tsp paprika
  • 1/2 tsp Urban Meadow salt and pepper
  • 1/4 cup Urban Meadow vegetable oil
  • 2 1/2 cups Urban Meadow cotija cheese, or any shredded cheese
  • 4 (10inch) flour tortillas
  • 4 tbsp sour cream, optional