Buffalo Chicken Chimichangas

In case you didn’t know, Saturday was Cinco de Mayo. That meant lots of tequila and Mexican food was enjoyed by many, including us! I made these amazing burritos for lunch, fried tacos (yes because they are that good) for dinner and a batch of cranberry margaritas. I hope you had a tasty weekend too!

I may have to swear off frying for a while though. Two fried recipes in a single day? There is something wrong with that, right? It shouldn’t matter when they’re this good though!

A chimichanga is basically just a fried burrito. I’m not sure why they can’t just call it a fried burrito, seems easier. Or maybe the fancy name lures people in. Whatever the case, if you love buffalo chicken anything you need to make these the next time you’re craving Mexican. You know I’m always looking for an excuse to turn something into a buffalo chicken dish!

A flour tortilla stuffed with shredded buffalo chicken, black beans, brown rice and fried to perfection. There should be no other way. Make it now. You’ll be in heaven.

The Mr even said he’d pay for this at a restaurant… that good!

Buffalo Chicken Chimichangas

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 5

Ingredients

  • 1 chicken breast
  • 1-2 C chicken broth
  • 1/3 C yellow onion diced
  • 1/3 C celery diced
  • 1 Tbsp olive oil
  • 15 oz black beans drained and rinsed well
  • 8 oz brown rice
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp celery seed
  • 1/2 C buffalo wing sauce
  • blue cheese crumbles
  • 5-6 flour tortillas burrito size
  • toothpicks
  • vegetable oil for frying
  • sour cream creamy blue cheese dressing or ranch dressing for dipping

Instructions

  • In a small saucepan, add trimmed 1 chicken breast and enough liquid to cover. Cook over medium heat until cooked through. The meat should no longer be pink. Return to liquid and continue cooking if needed. Remove chicken and shred.  Transfer to a large bowl, sprinkle with pepper, salt and celery seed. Mix well. Set aside.
  • Heat olive oil over medium low heat in a medium skillet. Add celery, onions and 1 cup of black beans (or all if you do not want any for a side). Stir for several minutes until onions are translucent. Add to chicken.
  • Cook brown according to package directions. Transfer to chicken and bean mixture, reserving a portion to eat on the side if desired.
  • Mix chicken, beans and rice together well. Add 1/2 cup buffalo sauce to filling and mix well to coat completely.
  • Add 2 large cookie scoops worth of filling to the center of your tortilla. Fold top over the filling, then both sides followed by the bottom. Secure with a toothpick. Repeat with remaining filling and tortillas.
  • In a large pan, heat oil to 350°F. Add one burrito at a time, holding gently with tongs. Cook until golden. Remove and wrap in a paper towel while cooking the remaining burritos.
  • Serve hot with optional dipping sauces, beans or rice.

Notes

An original recipe from Baked by Rachel

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