Chicken Chimichangas

with homemade pico de gallo and rice

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Soy

A note about serious food allergies

In Your Box (serves 2)

  • ½ oz. Cilantro
  • 2 Boneless Skinless Chicken Breasts
  • 3 fl. oz. Red Enchilada Sauce
  • ½ cup Jasmine Rice
  • 1 Lime
  • 1 Roma Tomato
  • 1 Jalapeño Pepper
  • Info
    2 Large Flour Tortillas
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    980
  • Carbohydrates
    101g
  • Fat
    36g
  • Protein
    57g
  • Sodium
    1726mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Pan
  • 2 Mixing Bowls
  • 1 Small Pot

Before You Cook

  • Step 1 - Cook the Chicken
    1

    Cook the Chicken

    Pat chicken breasts dry. Place a medium oven-safe pan over medium heat and 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 3-4 minutes. Flip, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 7-10 minutes. Transfer to a mixing bowl and using two forks, shred chicken and stir in enchilada sauce. While chicken cooks, cook rice.

  • Step 2 - Cook the Rice
    2

    Cook the Rice

    Bring a small pot with rice, 1 cup water, and a pinch of salt to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and stir in 1 tsp. lime zest and half the cilantro (reserve remaining for pico de gallo). Both are prepared in next step. While rice cooks, prepare ingredients.

  • Step 3 - Prepare the Ingredients
    3

    Prepare the Ingredients

    Zest and halve lime. Quarter one half and juice remaining half. Core tomato and cut into ¼" dice Halve jalapeño lengthwise, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Mince cilantro, stems and leaves.

  • Step 4 - Make the Chimichangas
    4

    Make the Chimichangas

    Place tortillas on clean work surface. Place chicken-enchilada sauce mixture in the middle of each, then top with cheese. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Lay burrito on its seam. Repeat with second tortilla. Place on prepared baking sheet, seam side down. Top each with ½ tsp. **olive oil, then rub oil into tortilla. Bake until lightly browned, 8-10 minutes.

  • Step 5 - Make the Pico de Gallo
    5

    Make the Pico de Gallo

    In a mixing bowl, tomatoes, jalapeño, remaining cilantro, 1 tsp. lime juice and combine. Plate dish as pictured on front of card, garnishing with salsa and sour cream. Serve rice and lime wedges on the side. Bon appétit!