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1
Whisk broth and chipotle together in 2 cup liquid measuring cup.
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2
Combine 1/2 cup chipotle broth, rice and 1/4 tsp salt in microwavable bowl.
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3
Cover bowl and microwave until liquid is absorbed, about 5 minutes.
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4
Pat chicken dry with paper towels and season with salt and pepper.
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5
Heat 1 tbsp oil in Dutch oven over medium high heat until just smoking.
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6
Add onion and cook for 5 min, stirring occasionally.
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7
Stir in garlic, chili powder and cumin and cook for 30 seconds, stirring frequently.
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8
Add remaining chipotle broth, parcooked rice and beans and bring to a boil.
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9
Reduce heat to medium low and add the chicken.
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10
Cook covered for 10 minutes and then flip the chicken.
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11
cover pot again and continue cooking for another 10 minutes.
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12
Transfer chicken to cutting board and let rest for 5-10 minutes.
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13
While chicken is resting, remove rice mixture from heat and pour into large bowl.
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14
Set aside.
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15
Wash now empty pot.
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16
Shred chicken into small pieces and stir into rice mixture along with cheddar and cilantro.
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17
Mix well.
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18
At this point, you can cool down the chicken and rice mixture and place in refrigerator for up to 2 days before making the chimichangas.
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19
When ready to assemble, whisk flour and water together in a small bowl.
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20
Stack tortillas on plate and microwave, covered, until pliable (30 sec-1 min).
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21
Working with one tortilla at a time, place one quarter of chicken mixture in center of tortilla.
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22
Brush tortilla's circumference with flour and water mixture.
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23
The paste will act like a glue, helping you to seal the chimichanga.
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24
Fold opposing sides towards center, one over the other, and press them to seal.
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25
Brush top and bottom flaps with paste mixture.
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26
Fold flaps in and again press firmly to seal.
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27
Heat remaining 3 cups of oil in the clean Dutch oven over medium high heat to 325 degrees F. Place 2 chimichangas, seam side down, in the hot oil.
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28
Fry until chimichangas are deep golden brown, about 2-3 minutes per side.
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29
Drain on wire rack set within rimmed baking sheet.
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30
Return oil to 325 degrees F. again for remaining 2 chimichangas.
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31
Serve.
