Slow Cooker Meal Three – Chicken Chimichangas

Slow Cooker Meal Three – Chicken Chimichangas

Chicken Chimichanga

So this week I’ve shared recipes for Chicken Tacos and Slow Cooker Fiesta Chicken Stew. Now it’s time for meal three! 

If you put away the extra chicken taco meat, it’s time to pull it out of the refrigerator! If you did not, then just use a couple of cooked & shredded chicken breasts. Sprinkle two of tablespoons of taco seasoning on the chicken & lightly mix. In addition, you will need about 8 flour tortillas, a can of chili beans or refried beans, your favorite enchilada sauce, grated cheese and red and/or green salsa.

Shredded chicken

Preheat your oven to 375 degrees and prepare a non-stick baking sheet by spraying it liberally with a non-stick coating or brushing it with olive oil. Then take the chili beans, drain them well and mash them up a bit. Make an assembly line and prepare each tortilla filling them with the shredded chicken meat, beans, enchilada sauce and shredded cheese. Fold in the sides of the shell and then roll them into a package. Lay each on the greased baking sheet. Continue until you’ve exhausted your supply of ingredients, laying each one on the baking sheet seam side down. Before putting this into the oven, spray the tops and sides or brush the shells with olive oil also, making sure they are well covered. Bake for 20-25 minutes until they are golden & crisp.This is a great way to cut fat & calories by the usual deep frying method, and still get some crunchy goodness from the shells!

Chicken Chimichanga

I topped them with both red & green salsa (my friend Michelle calls this a Christmas sauce when you use both) avocado and cheese, paired with a green salad, another easy weeknight meal! This made 8 chimichangas and we feasted for another couple of days! 

In all fairness, I’d recommend freezing the chicken meat and preparing this meal on week two. By this point….we’d eaten a lot of chicken! It was really good, just a bit much of the same flavor.

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The very last night, I took the chimichangas and covered them with just a bit of leftover Fiesta Chicken Stew and baked them. When they came out of the oven, topped them with sour cream – so kind of like a fancy burrito. This was actually my hubby’s favorite of the two, so technically there were four separate meals made with the shredded chicken meat!

Chicken Chimichanga

So there you go – start with one recipe and end with four separate meals! 

Slow Cooker Meal One – Chicken Tacos         Slow Cooker Meal Two – Fiesta Chicken Stew

5 from 1 vote

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Slow Cooker Meal Three - Chicken Chimichangas

Save money and stretch a buck with these easy Slow Cooker Meal Three Chicken Chimichangas. Fabulously delicious - cook once, have FOUR meals!

Course Slow Cooker

Cuisine Meixcan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8

Calories 380 kcal

Author Souper Chef Deb from Bowl Me Over

Ingredients

• 1 1/2 cups to 2 shredded chicken meat
• 8 flour tortillas
• 1 16 oz can of chili beans or refried beans
• 1 16 oz can of enchilada sauce
• 2 cups of grated cheddar or pepper jack cheese
• 2 tablespoons taco seasoning
• 2 cups of salsa red or green
• 1/2 cup sour cream
• Additional garnishes - avocado olives, tomatoes and onions
• No stick cooking spray or olive oil

Instructions

1. Preheat your oven to 375 degrees
2. Prepare a non-stick baking sheet by spraying it liberally with a non-stick coating or brushing with olive oil.
3. Drain the chili beans (do not rinse) and mash them up a bit.
4. Sprinkle the taco seasoning and lightly mix into the shredded chicken taco meat.
5. Make an assembly line and prepare each tortilla with taco meat, beans, enchilada sauce and shredded cheese. Fold in the sides of the shell and then roll them into a package. Lay each on the greased baking sheet. Continue until you've exhausted your supply of ingredients, laying each one on the baking sheet seam side down. Before putting them into the oven, spray the tops of the shells with non-stick coating or brush with olive oil, making sure they are well covered. Bake for 20-25 minutes until they are golden & crisp. This is a great way to cut fat & calories, but still get some crunchy goodness from the shells.
6. Top with salsa and sour cream.

Nutrition Facts

Slow Cooker Meal Three - Chicken Chimichangas

Amount Per Serving

Calories 380 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 9g 45%

Cholesterol 53mg 18%

Sodium 1875mg 78%

Potassium 590mg 17%

Total Carbohydrates 36g 12%

Dietary Fiber 5g 20%

Sugars 11g

Protein 18g 36%

Vitamin A 23.6%

Vitamin C 5.1%

Calcium 29.2%

Iron 17.7%

* Percent Daily Values are based on a 2000 calorie diet.