These Chicken and Black Bean Chimichangas are one of the ultimate comfort foods! Flour tortillas are layered with black beans, seasoned shredded chicken and cheese, then they’re wrapped and fried for a perfectly crisp, oh so yummy!
CHICKEN & BLACK BEAN CHIMICHANGAS 1 lb Shredded Chicken
Chicken Broth
1 (4-oz.) can mild chopped green chilies
1 (15-oz.) can of black beans. (rinsed & drained beforehand)
1/4 cup pico de gallo
1/2 tsp. kosher salt
1/4 cup chopped fresh cilantro
4 (10-inch) flour tortillas
1 cup (4-oz.) sharp cheddar cheese. (shredded)
1/3 cup canola oil
TOPPINGS: Guacamole pico de gallo
DIRECTIONS:
How to make Chicken:
In a pot add chicken broth to cover chicken , add 1 (4-oz.) can mild chopped green chilies and teaspoon salt . Cook over medium heat for about 15-20 minutes, or until chicken is cooked all the way through.
How to Shred Chicken:
Hold one fork in each hand. I like to use the fork in my non-dominant hand to hold the piece of chicken steady. With the fork in my dominant hand, I scrape at the piece of chicken to pull it apart.
Refried Black beans:
Mash the beans in pan with a potato masher. Add salt , cumin , chili powder , onion powder. Over medium low heat. (Or if you want them to be super-smooth, you can transfer them to a food processor and puree until smooth.)
Ingredients in 4 large bowls divide chicken mixture, refried beans, pico, and cheese. Divide
chicken, bean salsa and cheese among tortillas, placing ingredients just below center of each tortilla. Fold sides of tortilla over filling, and roll up.
Fry chimichangas, in 2 batches in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until browned and crispy. Drain on paper towels. Serve with desired toppings.
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