Chicken Chipotle Chimichangas Recipe

Name: Chicken Chipotle Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Crisco Pure Vegetable Oil; 2 chipotle pepper in adobo sauce canned, finely diced; 1 medium onion chopped; 14 1/2 ounces diced tomatoes undrained; 2 cloves garlic finely minced; 1/2 teaspoon ground cloves; 1 teaspoon oregano; 1/2 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon cinnamon; 3/4 cup tomato juice; 1/2 cup water; 1/2 cup rice; 2 1/2 cups cooked chicken shredded; 15 ounces pinto beans rinsed; 12 flour tortillas 8-inch, tomato variety if possible; 1 1/2 cups shredded Monterey Jack cheese; Crisco Pure Vegetable Oil

Servings: persons

2 teaspoons Crisco Pure Vegetable Oil
2 chipotle pepper in adobo sauce canned, finely diced
1 medium onion chopped
14 1/2 ounces diced tomatoes undrained
2 cloves garlic finely minced
1/2 teaspoon ground cloves
1 teaspoon oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon cinnamon
3/4 cup tomato juice
1/2 cup water
1/2 cup rice
2 1/2 cups cooked chicken shredded
15 ounces pinto beans rinsed
12 flour tortillas 8-inch, tomato variety if possible
1 1/2 cups shredded Monterey Jack cheese
Crisco Pure Vegetable Oil

1
HEAT oil in medium saucepan. Add chipotle, onion, tomatoes, garlic, cloves, oregano, cumin, coriander and cinnamon. Cook and stir for 2 minutes.
2
POUR in tomato juice, water and rice. Simmer, stirring occasionally, about 15 to 20 minutes or until rice is done. Add additional water if needed. Stir in chicken and beans. Cook until heated through.
3
PLACE 1/2 cup chicken rice mixture in center of tortilla; sprinkle with cheese. Fold both sides of tortilla over filling, then fold over bottom and top. Secure with toothpicks. Repeat with remaining tortillas.
4
HEAT 1/2-inch of oil in large heavy skillet. Fry chimichangas in batches, browning both sides. Drain on paper towels. Remove toothpicks and serve.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons Crisco Pure Vegetable Oil, 2 chipotle pepper in adobo sauce canned, finely diced, 1 medium onion chopped, 14 1/2 ounces diced tomatoes undrained, and more.

Yes, Chicken Chipotle Chimichangas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chipotle Chimichangas

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