Chicken Chimichangas

Chicken Chimichangas
from Jo Cooks

You need 21 Ingredients
Showing 2 out of 5 Steps
  1. In a heavy bottomed, large stock pot, heat the 1 tbsp of vegetable oil over medium-high heat. Add chicken cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour/spice mixture, stirring frequently, for 2 to 3 minutes. Deglaze with chicken broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 20 minutes, adding additional chicken broth, if necessary, to keep meat simmering in liquid. Remove to a sheet pan and shred with 2 forks. Add shredded chicken back into pot, along with pinto beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
  2. In a small bowl, combine chili powder, cayenne, garlic powder, and flour. Set aside.

Jo Cooks

I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.

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