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.