Chicken and Tomatillo Chimichangas

Chicken and Tomatillo Chimichangas


2 skinless, boneless chicken breasts
1 chipotle chile, seeded and chopped
1 tbs. vegetable oil
2 onions, finely chopped
4 garlic cloves, finely chopped
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
2 scant cups drained canned tomatillos
2 1/3 cup cooked black beans
flour tortillas
oil for frying

Season chicken well with salt and pepper and grill. Let it cool and then shred. Heat oil in the frying pan and saute the onions until translucent and then add the garlic and ground spices and cook for 3 more minutes. Add the tomatillos and beans. Cook 5 more minutes, stirring constantly to break up the tomatillos and some of the beans. Simmer gently for 5 more minutes while you add the chicken and seasoning.

Spoon some filling into the middle of a tortilla. Fold in both sides, then fold the bottom of the tortilla up and the top down to form a neat parcel. Heat oil in a large frying pan and fry chimichangas until crisp. Drain on paper towels and serve warm with sour cream, salsa, and guacamole.



*This recipe came from our Mexican cooking night back when Kat and Melissa and I used to get together and cook. We would have a different theme each time. It was always fun.