It was dinner "to go" again last Friday night as we dashed off to another wrestling tournament. I planned to pack up some chicken chimichangas to take with us to the tournament so I cooked extra chicken thighs with my Chicken Bonne Femme. Too bad they were so good that we ended up eating the "extras" - oops. So after a trip to the grocery store to buy more chicken, I got started on my chimichangas.
3/4 cup chicken broth
1 cup whole grain brown rice, cooked
3 boneless chicken breasts
1 Tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1 can pinto beans, drained and rinsed
6 ounces cheddar cheese
1 Tablespoon flour
1 Tablespoon water
6 flour tortillas - I like to use large burrito sized tortillas for chimichangas
Season chicken breasts with salt and pepper and place on a baking sheet. Poke holes in breasts with a fork and bake 30 minutes at 350. Dice chicken when cool.
Heat a small amount of oil (I used olive oil) in a skillet and cook 2 chimichangas at a time in hot oil. Turn once.
I adapted this recipe from a Cook's County magazine. You could easily adapt this to a vegetarian recipe by replacing the chicken broth with vegetable stock and eliminating the chicken breasts. I made a slightly healthier version of the chimichanga by making mine on a whole wheat tortilla and eliminating the cheese. You can also bake the chimichangas instead of frying them to make them even crispier.
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