Upgrade your burritos by crisping them in a skillet.
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
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.
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.
These are just melt in your mouth good.Easy to get all the ingredients together and put in a flour wrap and shove in the over for about 10-15 minutes.I marinated my chicken breast overnight, pan fried the breast on both sides for about 3-5 minutes in my cast iron skillet. Tossed that into the oven for another 15-20 at 350. Then chopped the breast up and followed the directions. I did not use pre shredded cheese, takes so much flavor out of cheese. If you choose to bake instead of fry, I can see this being something you can do for a crowd.Enjoy!
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