Recipe: Creamy Chicken Chimichangas with Mango Black Bean Salsa

Creamy, flavorful, juicy chimichangas that AREN’T fried? YEP!  Here I use my favorite crisp-i-fying technique that cuts the calories but not the flavor. Pair it with a uniquely flavored and creamy chicken filling and you got these beauties.  And to make it even better, the sweetness of the mango salsa on top really rounds off these as a fun take on a regular old chimi!  I like o serve them with the classic refried beans, spanish rice and tortilla chips.  All together you get a powerfully flavored, gorgeous meal.

Creamy Chicken Chimichangas with Mango Black Bean Salsa
Serves 6
Creamy chicken filled balls of wonder and delight.
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Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Chimichangas
  1. 4 cups cooked, shredded chicken
  2. 1 onion, diced
  3. 4 cloves garlic, minced
  4. 3 tbls oil
  5. 1 cup corn and black bean salsa*
  6. 1 tsp salt
  7. 1/2 tsp pepper
  8. 1 tsp cumin
  9. 1/2 tsp paprika
  10. 8 ounces cream cheese
  11. tortillas
  12. melted butter
Salsa
  1. 1 ripe mango, diced
  2. 1 small purple onion, diced
  3. 1 cup black beans, rinsed
  4. 1/2 coarsely chopped cilantro
  5. 1/2-1 tsp lime jiuce
  6. 1/2 tsp coarse salt
Chimichangas
  1. Heat the oil in a large skillet and brown the onion and garlic.
  2. Add the chicken and all the spices and stir to heat through.
  3. Add the salsa and cream cheese and stir until cream cheese is melted and evenly incorporated.
  4. Brush one side of a tortilla with melted butter and turn it butter-side down. Spoon 1/4 cup of the chicken mixture into the middle of the tortilla and fold to enclose. Place on a lined baking sheet and repeat until the chicken mixture is gone.
  5. Bake at 450 for 15 minutes or until the tortillas are crispy and golden.
  6. Top with sour cream and fresh Mango salsa!
Mango Salsa
  1. Combine all ingredients and let sit in fridge, covered, for 15-20 minutes to let the flavors blend.
Notes
  1. * I ended up adding about 1 additional cup corn and about 1/2 cup black beans
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