Chicken Chimichangas

By cmschnettler

Ingredients

• 1 pound purchased, roasted chicken, shredded
• 1 15 ounce can pinto beans, rinsed and drained
• 1/4 cup finely chopped onion
• 1/4 cup snipped fresh cilantro
• 2 teaspoons adobo sauce from canned chipotle peppers in adobo sauce
• 8 12 inches flour tortillas
• Vegetable oil for frying
• 1 cup Mexican crema or 1 cup sour cream thinned with 1/4 cup milk
• 1 cup refrigerated avocado dip (guacamole)
• 1 cup crumbled queso fresco or feta cheese (4 ounces)
• 1 cup salsa

Preparation

Step 1

In a medium bowl combine chicken, pinto beans, onion, cilantro, and adobo sauce; mix well. Place about 1/2 cup of the meat-bean mixture just below center of each tortilla. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up and secure with wooden toothpicks.*

In an extra-large skillet heat about 1/2 inch of vegetable oil over medium heat to 365 degrees F. Fry filled tortillas, a few at a time, for 3 to 4 minutes or until golden brown, crispy, and heated through, turning once. Drain on paper towels.

To serve, top chimichangas with crema, avocado dip, queso fresco, and salsa.

From the Test Kitchen
*Tip:

To make tortillas easy to roll without cracking, wrap tortillas in paper towels; microwave on 100 percent power (high) for 1 to 1 1/2 minutes or just until warmed.