Chicken, Tomatillo, and Chipotle Chimichangas
These Chicken, Tomatillo, and Chipotle Chimichangas are kind of like bringing a taco truck into the comfort of your own kitchen. Flavorful and fried.
Servings: 8 chimichangas
Calories: 470kcal
Ingredients
- salt and pepper
- 1 tablespoon olive oil
- 2 boneless chicken thighs or breasts skinless
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 chipotle pepper finely chopped
- 4 cloves garlic minced
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon coriander
- 2 (15-oz) cans pinto beans drained and rinsed
- 1 (28-oz) can whole tomatillos drained
- 8 or 9 burrito-size flour tortillas
- vegetable oil for frying
- toothpicks
To garnish:
- pico de gallo
- guacamole
- sour cream
- queso fresco
- cilantro
- fresh lime juice
Instructions
- Pat the chicken dry. Sprinkle both sides of the chicken with salt and pepper. Heat a large skillet over medium high heat and add the olive oil. When the oil is hot add the chicken. Cook for about 4 minutes, then flip. Cook for another 3-5 minutes until no longer pink in the middle, or until a thermometer reads 165 degrees. Remove, let cool, and shred with 2 forks. Set aside.
- In the same skillet that you cooked the chicken in, add 1 tablespoon olive oil and set over medium heat. Add the chopped onions and chipotle. Cook until onions are mostly translucent, about 3-4 minutes.
- Add the garlic, cumin, cinnamon, cloves, and coriander. Cook for another 3 minutes or so.
- Add the pinto beans and whole tomatillos. Cook for about 5 minutes, breaking up the tomatillos and some of the beans with a wooden spoon.
- Add the cooked chicken and cook for another couple minutes. Turn off the burner and remove from heat.
- In a hide-sided skillet, add about a 1/2 inch of oil. Set over medium heat. After about 5 minutes, test it by tossing in a little piece of tortilla. If the tortilla bubbles immediately, then the oil is hot enough. If not, wait longer.
- Cover the tortillas and heat them in the microwave for 30 seconds to 1 minute. You just want to get them pliable enough to be able to fold them.
- Add a large spoonful of the filling into the center of a tortilla. Fold it up (see photos) and secure with a toothpick.
- Fry the chimichangas 2 at a time. Cook for 2-3 minutes on the first side, then flip and do another 2-3 minutes on the other side. It is done when the tortilla is a light golden brown. Remove to a paper-towel-lined plate.
- Serve hot with pico de gallo, guacamole, sour cream, queso fresco, cilantro, and fresh limes.
Notes
If you are in a hurry, buy a rotisserie chicken and use 1 1/2 to 2 cups of shredded meat. Or use any cooked chicken!
Nutrition
Serving: 1g | Calories: 470kcal | Carbohydrates: 60g | Protein: 22g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Potassium: 928mg | Fiber: 13g | Sugar: 7g | Vitamin A: 153IU | Vitamin C: 14mg | Calcium: 118mg | Iron: 5mg