Ingredients

The following ingredients have 4 Servings
  • 2 1/2 – 3 cups cooked chicken or pork shredded
  • 2 cups boiled beans or refried beans
  • 1 medium onion chopped
  • 1 large tomato
  • 1 teaspoon minced garlic
  • 2 teaspoons taco seasoning.
  • 1 teaspoon ground cumin
  • 2 teaspoons adobo sauce
  • 1 cup shredded cheddar cheese
  • 2 green onions (, chopped (about 1/4 cup))
  • ¼ cup chopped cilantro
  • 5-6 burrito tortilla
  • 2 tablespoons melted butter or canola oil
  • 1-2 cup guacamole

Instruction

  • Preheat oven to 400°F.
  • In a medium- large skillet, add oil, onions, garlic, tomatoes and chipotle sauce. Sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Then add chicken or pork, taco seasoning, cumin, cilantro and ½ cup chicken broth or water bring to a boil and let it simmer for all the flavors to come together about 8-10 minutes, stirring occasionally. Until all the liquid has evaporated. Remove from the heat.
  • Oil baking sheet with a generous amount cooking spray or brush with butter. Place about 1/3 to ½ cup of the chicken mixture in the center of each tortilla leaving a 2-inch border on both ends. Top with beans, cheese, and cilantro. Fold in the ends and roll up.
  • Place the chimichangas seam-side down on the baking sheet; brush with the butter or oil. Bake 8 to 10 minutes per side, brushing again after you flip with spatula, until golden brown Garnish with desired toppings and serve with guacamole.