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Chicken-and-Black Bean Chimichangas

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Hands-on time 20 mins
Total time 20 mins
Yield

Makes 4 servings

Upgrade your burritos by crisping them in a skillet.

Ingredients

  • 1 pound shredded deli-roasted chicken
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 (4-oz.) can mild chopped green chiles
  • 1/4 cup salsa verde
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh cilantro
  • 4 (10-inch) flour tortillas
  • 1 cup (4 oz.) shredded Monterey Jack cheese
  • 1/3 cup canola oil
  • Toppings: guacamole, sour cream, chopped tomatoes

How to Make It

  1. Stir together first 7 ingredients in a large bowl. Divide chicken mixture among tortillas, placing mixture just below center of each tortilla. Sprinkle with cheese. Fold sides of tortilla over filling, and roll up.

  2. 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.