Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
6
votes
Crock pot chicken chimichangas
Mexican Monday just got easier thanks to Chicken Chimichangas in the crock pot. Flavorful and tender chicken is slow cooked to perfection making it so easy.
Prep Time
5
minutes
mins
Cook Time
8
hours
hrs
20
minutes
mins
Total Time
8
hours
hrs
25
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
6
Calories:
500
kcal
Author:
Carrie Barnard
Ingredients
3
boneless skinless chicken breasts
1
cup
salsa
we used picante
1
Tablespoons
Taco Seasoning
6-8
Burrito size flour tortillas
2
cups
shredded Colby jack cheese
1/4
cup
butter
melted
Optional toppings:
sour cream, pico, and cilantro
Instructions
Place all the ingredients in the crock pot. Cover and cook on low for 6-8 hours. Shred chicken into bite size pieces and stir back in.
Place the flour tortilla on a work surface. Place chicken in the middle.
Top with 1/3 cup cheddar cheese.
Fold in the sides and roll up.
Place on a baking sheet.
Continue with all of them.
Brush the outside with melted butter with a basking brush.
Bake them in 425 oven for 20 minutes, flipping them halfway.
When serving top with sour cream, pico and cilantro.
Video
Notes
You can “fry” them in an airy air fryer at 400 degrees for 4-5 minutes flipping half way between the time.
Nutrition
Calories:
500
kcal
|
Carbohydrates:
35
g
|
Protein:
28
g
|
Fat:
27
g
|
Saturated Fat:
15
g
|
Cholesterol:
98
mg
|
Sodium:
1150
mg
|
Potassium:
480
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
938
IU
|
Vitamin C:
2
mg
|
Calcium:
383
mg
|
Iron:
3
mg