Ingredients
The following ingredients have 8 Servings
- 3 pounds boneless (skinless chicken breasts)
- 2 packets Taco Seasoning (I used McCormick brand)
- 2 pkgs. (8 oz. each cream cheese)
- 1 can (15 oz. pinto beans, drained)
- juice of one-half lime
- 8 burrito-sized tortillas
- 2 c. 8 oz. Monterey Jack cheese, shredded
- 1 T. vegetable oil
- salsa
- sour cream
- guacamole
- sliced jalapeños
Instruction
- Place the chicken, taco seasoning and cream cheese in the slow cooker and cook on LOW for 6-8 hours. During the final hour, stir together, break-up/shred the chicken and stir in the beans and lime juice. Continue cooking until heated through.
- To serve, place about 3/4 - 1 cup of the chicken mixture into the center of a tortilla and top with about 1/4 cup of the shredded Monterey Jack cheese. Fold to seal in the filling.
- Heat about a tablespoon of oil in a large, non-stick pan over medium heat (I was able to cook three chimichangas at once in mine).
- Turn the chimichangas to coat lightly in oil. Cook, starting with the seam side down, until all sides are nicely browned and the cheese inside is melted.
- Serve immediately.