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Shredded Chicken, Green Chile, Black Bean, and Cheddar Cheese Chimichanga

Shredded Chicken, Green Chile, Black Bean and Cheddar Cheese Chimichanga

I could eat Mexican food every day. I love it. I crave it. I need it. Luckily, my husband loves it too and if you ask my children what restaurant they want to go to, they will always say “chips and salsa” aka a Mexican restaurant. I thought a shredded chicken, green chiles, black bean, and cheddar cheese chimichanga would be a tasty meal. Cooking the chimichangas in a hot dry skillet makes them really crispy on the outside while staying moist and tender inside.  My husband and I loved them!

Shredded Chicken, Green Chile, Black Bean, and Cheddar Cheese Chimichanga

Shredded Chicken:

  • 3-4 boneless, skinless chicken breasts, trimmed of any fat
  • 3 cups of chicken broth
  • 3 cloves of garlic, minced
  • 2 tbsp sweet yellow onion, diced finely
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • Salt and pepper to taste

Other Ingredients:

  • Flour tortillas
  • Cheddar cheese
  • 1 4 oz can of whole green chiles
  • Black beans, rinsed and drained

For Serving:

How to Make a Shredded Chicken, Green Chile, Black Bean, and Cheddar Cheese Chimichanga

Prepare the chicken by combining all ingredients in a large saucepan over medium-high heat and gently boil for 20 minutes.

Let the chicken breasts cool then shred with two forks.

Heat a dry large skillet over medium heat.  Side Note: You can also use 1-2 tbsp of vegetable oil if you’d prefer. 

On a flour tortilla layer cheese, green chiles, shredded chicken, black beans then roll into a burrito, making sure to fold in both sides to contain ingredients. Place in the hot skillet and cook for 4-5 minutes on each side until golden brown and crispy.

Top with fresh guacamole, tomatoes, and diced green onions. Enjoy.

Shredded Chicken, Green Chile, Black Bean and Cheddar Cheese Chimichanga

 

Shredded Chicken, Green Chile, Black Bean and Cheddar Cheese Chimichanga

Shredded Chicken, Green Chile, Black Bean, and Cheddar Cheese Chimichanga

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

Shredded Chicken:

  • 3-4 boneless skinless chicken breasts, trimmed of any fat
  • 3 cups of chicken broth
  • 3 cloves of garlic minced
  • 2 tbsp sweet yellow onion diced finely
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp oregano
  • Salt and pepper to taste

Other Ingredients:

  • Flour tortillas
  • Cheddar cheese
  • 1 4 oz can of whole green chiles drained
  • Black beans rinsed and drained

For Serving:

  • Guacamole click link up above for the recipe
  • Tomatoes diced (garnish)
  • Green onions diced (garnish)
  • Sour Cream optional
  • Salsa or hot sauce optional

Instructions

  • Prepare the chicken by combining all ingredients and gently boil in a large saucepan over medium-high heat for 15-20 minutes, or until cooked through.
  • Allow the chicken to cool then shred with two forks.
  • Make the chimichangas by heating a dry (no oil) large skillet over medium heat. Side Note: You can also use 1-2 tbsp of vegetable oil if you'd prefer.
  • On a flour tortilla layer cheese, green chiles, shredded chicken, black beans then roll into a burrito, making sure to fold in both sides to contain ingredients.
  • Place in the hot skillet seam side down and cook for 4-5 minutes on each side until golden brown and crispy.
  • Top with fresh guacamole, tomatoes, and diced green onions. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 


Click here for a printable version of this recipe

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23 Comments

  1. This looks beyond incredible! I would be thrilled to order this at a mexican restaurant. I look forward to making it at home!

  2. Wow I know what I’m having for dinner tonight! You have evoked my inner craving for Mexican! I don’t know that I’ll be cooking it, but I’ll definitely save this for later and give it a whirl.

  3. I could live on mexican too I think. Loving this dish. You can’t get cans of whole green chilli in UK though so will have to improvise.

  4. Mexican food is one of my favorites as well. I have a ton of bookmarked Mexican recipes just waiting to be tried. These sound really good. I like the whole chilis in them.

  5. Your photos look pretty darn good as well!! I should be doing something Mexican soon, absolutely love it. It looks so tasty and abudant. Beautiful light, btw.

    I hear you on the better cooking with tiny ones. I’m a stay at home mom as well, and currently at the stage(for the first time in 2 years) where I even have to put the veggies in meat or poultry πŸ™‚

  6. i could eat mexican food too three times a day for the rest of my life if they look good as this!!! yay, i would love to do this tonight!!thanks for the idea!

  7. i could totally eat mexican every day–in fact, i almost do. it wouldn’t be a problem if everything was as healthy and easy as this–nicely done! πŸ™‚

  8. A++ for presentation, this looks delicious!

    And those potatoes look so great too, especially the end ones doused in sour cream! Yum! -I didn’t know you grew up in Idaho. I’m a Utah native myself so that’s pretty close!

  9. WOW! Pam, these look great. i will be trying this this week. thanks for the recipe, my family and i LOVE mexican food.

  10. I’m a big fan of Mexican and love making it at home! This looks unbelievable. Look at those chiles in there…yum!

  11. pam. i may actually try to make this.
    if you knew me, well, first of all you probably wouldn’t invite me anywhere, but you would also know i’m a dismal failure in the kitchen, so for something to actually inspire me to want to make it . . . huh.
    good times.
    i’ll let you know how it goes. and if you ever want to offend anyone, just send them my way and i’ll happily take care of

  12. This was great! I found your blog through pinterest and made this. My family wanted me to add it to one of our staples πŸ™‚