Prep Time 1 Hr
Cook Time 5 Min
Servings 12
Difficulty Moderate

Ingredients

  • 2 tsps. Crisco® Pure Vegetable Oil
  • 2 canned chipotle pepper in adobo sauce
  • 1 medium onion
  • 1 (14 1/2 oz.) can diced tomatoes
  • 2 cloves garlic
  • 1/2 tsp. ground cloves
  • 1 tsp. oregano
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/4 tsp. cinnamon
  • 3/4 cup tomato juice
  • 1/2 cup water
  • 1/2 cup rice
  • 2 1/2 cups shredded cooked chicken
  • 1 (15 oz.) can pinto beans
  • 12 (8-inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • Crisco® Pure Vegetable Oil

Directions

  • Step 1

    HEAT oil in medium saucepan. Add chipotle, onion, tomatoes, garlic, cloves, oregano, cumin, coriander and cinnamon. Cook and stir for 2 minutes.

  • Step 2

    POUR in tomato juice, water and rice. Simmer, stirring occasionally, about 15 to 20 minutes or until rice is done. Add additional water if needed. Stir in chicken and beans. Cook until heated through.

  • Step 3

    PLACE 1/2 cup chicken rice mixture in center of tortilla; sprinkle with cheese. Fold both sides of tortilla over filling, then fold over bottom and top. Secure with toothpicks. Repeat with remaining tortillas.

  • Step 4

    HEAT 1/2-inch of oil in large heavy skillet. Fry chimichangas in batches, browning both sides. Drain on paper towels. Remove toothpicks and serve.

  • Step 5

    Oil is hot and ready for frying when a pinch of tortilla is dropped in and it sizzles, but does not smoke.

Serving size
(1 chimichanga)

  • Calories 380
  • Calories from Fat150g
  • Total Fat 17g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 35mg
  • Sodium 830mg
  • Potassium 0mg
  • Total Carbohydrates 38g
  • Dietary Fiber 4g
  • Sugars 3g
  • Protein 19g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet