Shredded Chicken, Green Chile, Black Bean, and Cheddar Cheese Chimichanga
Servings 4
Equipment
- Large saucepan
- Large skillet
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 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
- Salsa optional
- Hot sauce
- Sour Cream optional
- Tomatoes diced (garnish)
- Green onions diced (garnish)
- Cotija cheese shredded
Instructions
- Prepare the chicken by combining all ingredients and gently boiling 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: If you prefer, you can also use 1-2 tbsp of vegetable oil.
- On a flour tortilla layer cheese, green chiles, shredded chicken, and black beans, then roll into a burrito, making sure to fold in both sides to contain ingredients.
- Place in the hot large 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.