Ingredients 3 cups cooked, shredded chicken 4 ounces cream cheese 1 (4 ounce) can green chilis 1/4 cup salsa 1 teaspoon cumin 1 teaspoon garlic powder 1/2 teaspoon garlic salt 1 1/2 …
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Pound with a meat mallet or rolling pin until the chicken is approximately ¼ inch thick. Step 3 – Season chicken – Season both sides of the chicken with salt and pepper. …
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Instructions. Preheat your Air Fryer to 400°F. Place frozen burritos into the air fryer basket, seam side facing up. Air Fry for 15 minutes, flipping every 5 minutes (2 times total). *Note 1. …
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Combine the cream of chicken soup, sour cream, chicken base, stuffing mix, and mixed vegetables in the crock pot and stir well. Nestle the chicken breast down into the soup …
HOW TO MAKE BAKED CHICKEN CHIMICHANGAS. Preheat oven to 400°F. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted butter.
4 low-carb whole wheat tortillas (I used La Tortilla Factory, 7- to 8-inches each For the pico de gallo: In a small bowl, combine the tomato, onion, cilantro, lime juice, salt, and pepper to taste. For the chimichangas: In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chiles.
If chicken is cooked without the seasoning, mix in the seasoning when adding the cheeses to the chicken. If you do not have an air fryer, you can fry the chimichangas in a skillet in a thin layer of refined coconut oil. You may have more chicken mixture than can fit into your tortillas.
Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven. In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro.