Categories: Mexican

Ingredients

• 1 lb. shredded deli-roasted chicken
• 15 oz. can black beans, drained and rinsed
• 4 oz. can mild chopped green chiles
• 1/4 cup salsa verde
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 4 (10 inch) flour tortillas
• 4 oz. Monterey Jack cheese, shredded
• 1/3 cup canola oil
• Toppings: guacamole, sour cream, chopped tomatoes

Directions

1. 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.

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

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