Chimichangas
This is meal is pretty versatile! You can keep it simple or can add more ingredients to fancy it up!
Ingredients
- 1- 1½ chicken breast, shredded boiled, baked or cooked in the crock pot
- 8-10 Flour Tortillas
- Cheddar Cheese, grated optional
- 1 can black beans or use dry beans and prepare them ahead of time
- ¼ cup canola oil used for frying
- 1 can Rotel tomatoes optional
- 1 can Green Enchilada Sauce optional
Toppings
- lettuce, tomatoes, avocados, jalapeños, green onions optional
Instructions
- Prepare the meat. Cook the Chicken. Chicken can be boiled, baked, or slow-cooked in the crockpot. You could also use rotisserie chicken. After the chicken is cooked, shred it and add salt and pepper (optional: add ½ tsp oregano). You can use whatever left over meat you have on hand. I used pulled pork int this photo.
- For additional flavor, add a can of Rotel tomatoes to the mixture. (Growing up my mom would keep it simple with just the meat and cheese)
- Heat your can of black beans. If using dry black beans, cook them ahead of time. (Soak and then slow-cook in the crock pot and add salt)
- Warm the tortillas in the microwave. 7 secs per single tortilla or under 1 minute for 8-10 tortillas. Warming the tortillas will make them more pliable and flexible when wrapping them and decreases taring.
- Assemble the chimichanga by placing the meat, beans and cheese in the center of the tortilla and wrapping it up firmly. Make 8-10 Chimichangas
- Preheat oven to 250° Fahrenheit to use as a warmer. Heat ¼ Cup oil in a pan. Once oil is hot, use tongs to fry the Chimichanga on each side until golden brown.
- Then transfer to the warm oven and turn oven off to avoid over browning.
- Serve with lettuce, tomatoes, avocados or whatever sounds delicious!
- Optional: Warm Enchilada Sauce and drizzle over chimichanga when serving.
Notes
*I will substitute Pulled pork for the chicken if we smoke a Pork Shoulder. I just reheat the meat (sometimes I'll add the Rotel tomatoes). It's a great way to use leftover meat!