Chicken Chimichangas
Seasoned chicken with black beans and peppers smothered in cheese and fried til crispy. Top off with sour cream, cilantro, salsa and guacomole. Mmm mmm GOOD! @mostdeliciouslife.com
Ingredients
- 1 Tbsp olive oil
- ½ cup onion, chopped
- 2 tsp garlic, minced
- 3-4 cups cooked chicken, cut up or shredded
- ½ cup tomato sauce **can substitute salsa
- 1 4 ounce canned green chilis, diced
- ¼ cup canned jalapenos, diced **optional
- 1 15 ounce canned black beans, drained and rinsed
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp coriander **or ½ cup chopped cilantro
- salt to taste, 1-2 tsp
- 8 Flour tortillas, burrito size **about 10 inch
- 4-6 cups cheddar cheese, grated
- vegetable or canola oil
Toppings
- sliced green onions
- chopped cilantro
- sour cream
- guacamole
- salsa or taco sauce
Instructions
- Heat olive oil in a skillet over medium-hi heat.Add onion and garlic. Cook and stir until onion is soft, about 4 minutes.
- Add chicken, chilis, black beans and spices. Cook at stir for a couple of minutes until well mixed. Remove from heat.
- Lay out flour tortilla on a flat surface. Spread 1 cup of filling down the middle leaving about 1½ inches on the end.Sprinkle with ½-¾ cup of grated cheese.
- Fold the ends over filling. Fold one side over and roll over onto the other side of the tortilla. Secure with a wooden toothpick.
- Heat 1 inch of oil in a large skillet over medium-hi heat. When oil starts to bubble (or reaches 375°), gently lay each chimichanga in the oil with the toothpick side down.
- Cook for 3-4 minutes each side until the tortilla is golden and crispy. Use tongs to turn.
- Let cool for 10 minutes on paper towels.
- Remove the toothpicks and serve with toppings.