Chicken Chimichangas

Name: Chicken Chimichangas
Yield: Serves 4
Cuisine: Southwest (Tex-Mex)
Ingredients: 1 1/4 cups, low-sodium chicken broth; 1 tablespoon, minced canned chipotle chile in adobo sauce; 1/2 cup, long-grain white rice; , Salt and pepper; 2 (6-ounce), boneless, skinless chicken breasts, trimmed; 1 tablespoon plus 3 cups, peanut or vegetable oil; 1 , onion, chopped fine; 2 , garlic cloves, minced; 1 teaspoon, chili powder; 1/2 teaspoon, ground cumin; 1 (15-ounce) can, pinto beans, rinsed; 4 ounces, sharp cheddar cheese, shredded (1 cup); 1/3 cup, chopped fresh cilantro; 1 tablespoon, all-purpose flour; 1 tablespoon, water; 4 (10-inch), flour tortillas

20 comments

Appears in Cook's Country June/July 2011, Cook's Country TV

Main Courses

Southwest (Tex-Mex)

Chicken

Could we streamline the filling, forming, and frying so that these deep-fried burritos were a realistic weeknight option?

SERVES4

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Forget about tasteless fillings. We simmer the chicken and rice for our chimichangas in a chipotle broth, infusing smoky bite through and through. As for construction, we noticed that the standard burrito-style wrapping method left us with ...

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