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Chicken and Black Bean Chimichangas Recipe

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This recipe for Chicken and Black Bean Chimichangas, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
1 pound shredded deli-roasted chicken
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can mild chopped green chiles
1/4 cup salsa verde
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro
4 (10-inch) flour tortillas
1 cup (4 ounces) shredded Monterey Jack cheese
1/3 cup canola oil

Toppings:
Guacamole, sour cream, chopped tomatoes

Directions:
Directions:
Stir together first 7 ingredients in a large bowl. Divide chicken mixture among tortillas, placing mixture just below center of each tortilla. Sprinkle with cheese. Fold sides of tortilla over filling, and roll up.

Fry chimichangas, in 2 batches, in hot oil in a large skillet over medium-high heat 3-4 minutes on each side or until browned and crispy. Drain on paper towels. Serve with desired toppings.

 

 

 

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