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Shredded Chicken, Green Chile, Black Bean, and Cheddar Cheese Chimichanga

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: Mexican

Ingredients

Shredded Chicken:
  • 3-4 boneless skinless chicken breasts, trimmed of any fat
  • 3 cups of chicken broth
  • 3 cloves of garlic minced
  • 2 tbsp sweet yellow onion diced finely
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp oregano
  • salt and pepper to taste
Other Ingredients:
  • flour tortillas
  • cheddar cheese
  • 1 oz can of whole green chiles drained
  • black beans rinsed and drained
For Serving:
  • guacamole click link up above for the recipe
  • tomatoes diced (garnish)
  • green onions diced (garnish)
  • sour cream optional
  • Salsa or hot sauce optional

Instructions

    Cup of Yum
  1. Prepare the chicken by combining all ingredients and gently boiling in a large saucepan over medium-high heat for 15-20 minutes, or until cooked through.
  2. Allow the chicken to cool then shred with two forks.
  3. Make the chimichangas by heating a dry (no oil) large skillet over medium heat. Side Note: If you prefer, you can also use 1-2 tbsp of vegetable oil.
  4. On a flour tortilla layer cheese, green chiles, shredded chicken, and black beans, then roll into a burrito, making sure to fold in both sides to contain ingredients.
  5. Place in the hot large skillet seam side down and cook for 4-5 minutes on each side until golden brown and crispy.
  6. Top with fresh guacamole, tomatoes, and diced green onions. Enjoy.