Chicken-and-Black Bean Chimichangas

- Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Upgrade your burritos by crisping them in a skillet.

Hands-on time: 20 minutes
Total time: 20 minutes
Yields: Makes 4 servings


1 pound shredded deli-roasted chicken

1 (15-oz.) can black beans, drained and rinsed

1 (4-oz.) can mild chopped green chiles

1/4 cup salsa verde

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh cilantro

4 (10-inch) flour tortillas

1 cup (4 oz.) shredded Monterey Jack cheese

1/3 cup canola oil

Toppings: guacamole, sour cream, chopped tomatoes

How to Make It

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.

Fry chimichangas, in 2 batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until browned and crispy. Drain on paper towels. Serve with desired toppings.


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