I could eat Mexican food every day. I love it. I crave it. I need it. Luckily, my husband loves it too and if you ask my children what restaurant they want to go to, they will always say “chips and salsa” aka a Mexican restaurant. Anyway, I had a few avocados to use up and decided to make a batch of guacamole. I love shredded chicken with green chiles so I thought a chimichanga would be perfect with the creamy guacamole. I was right. I added black beans and cheddar cheese along with the chicken and green chiles. Cooking the chimichangas in a hot dry skillet makes them really crispy on the outside while staying moist and tender inside. The cheese oozes out and the green chile gives it a bit of a kick. My husband and I loved this! The chiles were a bit spicy so I did chicken, bean and cheese for the kids – they LOVED theirs too.
- 3-4 boneless, skinless chicken breasts, trimmed of any fat
- 3 cups of chicken broth
- 3 cloves of garlic, minced
- 2 tbsp sweet yellow onion, diced finely
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano
- Salt and pepper to taste
Combine all ingredients and gently boil for 20 minutes. Let the chicken breasts cool then shred with two forks.
- Flour tortillas
- Cheddar cheese
- 1 4 oz can of whole green chiles
- Tomatoes, diced (garnish)
- Green onions, diced (garnish)
- Black beans, rinsed and drained
- Guacamole (click here for recipe)
- Sour Cream (optional)
- Salsa or hot sauce (optional)
Heat a dry skillet over medium heat. On a flour tortilla layer cheese, green chile, shredded chicken, black beans then roll into a burrito, making sure to fold in both sides to contain ingredients. Place in the hot skillet and cook for 4-5 minutes on each side until golden brown and crispy. Top with fresh guacamole, tomatoes and diced green onions. Enjoy.