Ingredients

The following ingredients have 4 Servings
  • cooking oil ((for frying))
  • 1 rotisserie chicken ((white meat removed and shredded))
  • 8 10" tortillas
  • 15 ounces can black beans ((drained and rinsed))
  • 1 1/2 cups rice (cooked)
  • 1 1/2 cups shredded colby jack cheese
  • 1/2 cup homemade salsa
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt

Instruction

  • Preheat a frying pan with about 1/2” cooking oil to medium high heat.
  • Lay out the tortillas on a flat surface. Divide the rice and beans evenly among them.
  • In a small bowl, mix the shredded chicken, salsa, and spices, then add evenly to the tortillas.
  • Top each tortilla with shredded cheese, then roll up, folding in the edges as you go.
  • Add the chimichangas to the hot oil, cooking 2-3 at a time. Turn after the bottom is browned, about 2-3 minutes.
  • Cook until fully browned, then place on paper towels to drain.
  • Serve immediately.