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Chicken Chimichangas

Joanna Cismaru, Jo Cooks
  • 75 minutes
  • Serves 6

INGREDIENTS

1/2 tbsp

chili powder

1/2 tsp

cayenne pepper

1/2 tbsp

garlic powder

1/2 tbsp

all purpose flour

1 tbsp

vegetable oil

1 1/2

lbs chicken breast (boneless, skinless, cut in cubes)

1

yellow onion (chopped)

1 1/2

jalapenos (seeded and minced)

1 tbsp

chopped garlic

1 1/2

to 2 cups chicken broth (plus extra if necessary)

2 tbsp

red wine vinegar

1 15 ounce can

pinto beans, drained and rinsed

juice from 1 lime

1/4 cup

chopped fresh cilantro leaves

2 cups

vegetable oil

flour tortillas (steamed)

1 1/2 cups

shredded pepper jack cheese

1 cup

shredded iceberg lettuce

1/2 cup

salsa

1/2 cup

sour cream

1/4 cup

seeded and diced tomatoes