Chicken, Tomatillo, and Chipotle Chimichangas (2024)

Chicken, Tomatillo, and Chipotle Chimichangas

• ▢ 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

• 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.