Chicken Chimichangas

For the chicken:

  • 2 chicken breasts; skin removed and shredded
  • 1 1/2 cup tomato sauce
  • 2 chipotle adobo peppers; minced
  • 1 Tbsp adobo sauce
  • 1 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp chili powder
  • Salt and fresh cracked pepper; as desired
  • In a small pot combine all ingredients. Place on low heat and simmer for 10-15 minutes until chicken is falling apart and has absorbed seasonings.

For the refried beans:

  • 1, 25 oz can pinto beans
  • 1/4 cup lard
  • 1 small yellow onion; diced
  • 3 cloves garlic; minced
  • 2 Tbsp hot sauce
  • 1 tsp chili powder
  • 1/2 cup chicken stock
  • Salt and fresh cracked pepper; as desired

For the chimichangas:

  • 1 recipe chipotle adobo chicken
  • 1 recipe refried beans
  • 1 bag shredded Monterey jack cheese
  • 1 small tomato; diced
  • 2 large flour tortillas
  • Vegetable oil; as needed for frying
  • Fresh salsa; as desired
  • Pico de gallo; as desired
  • Sour cream; as desired

Heat a frying pan to medium high and add lard and onions. Cook onions for about 3-5 minutes until soft, fragrant, and slightly browned. Add garlic and cook for another minute. Add beans, hot sauce, and chili powder and mix well. Mash beans well and add stock. Season with salt and pepper, stir, and cook on low heat for another minute or two until warm.

Heat oil to 375 degrees. Fill tortillas like a burrito with cheese, chicken mixture, refried beans, and tomato. Fold to close and secure with toothpicks. Fry for 3-5 minutes until browned and crisp. Garnish with remaining ingredients and enjoy immediately!