Categories: Mexican
Ingredients
- 1 lb. shredded deli-roasted chicken
- 15 oz. can black beans, drained and rinsed
- 4 oz. can mild chopped green chiles
- 1/4 cup salsa verde
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 4 (10 inch) flour tortillas
- 4 oz. Monterey Jack cheese, shredded
- 1/3 cup canola oil
- Toppings: guacamole, sour cream, chopped tomatoes
Directions
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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.
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Fry chimichangas, in 2 batches, in hot oil in a large skillet over medium-high 3-4 minutes on each side or until browned and crispy. Drain on paper towels. Serve with desired toppings.