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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. Crisco Pure Vegetable Oil
- 2 chipotle pepper in adobo sauce (canned, finely diced)
- 1 medium onion (chopped)
- 14.5 oz. diced tomatoes (undrained)
- 2 cloves garlic (finely minced)
- 1/2 tsp. ground cloves
- 1 tsp. oregano
- 1/2 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1/4 tsp. canela
- 3/4 cup tomato juice
- 1/2 cup water
- 1/2 cup rice
- 2 1/2 cups cooked chicken (shredded)
- 15 oz. pinto beans (rinsed)
- 12 flour tortillas (8-inch, tomato variety if possible)
- 1 1/2 cups shredded Monterey Jack cheese
- Crisco Pure Vegetable Oil
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Directions
- HEAT oil in medium saucepan. Add chipotle, onion, tomatoes, garlic, cloves, oregano, cumin, coriander and cinnamon. Cook and stir for 2 minutes.
- 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.
- 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.
- 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.
NutritionView More
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960Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories960Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat15g75% |
| Trans Fat0g |
| Cholesterol115mg38% |
| Sodium1250mg52% |
| Potassium960mg27% |
| Protein49g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A30% |
| Vitamin C50% |
| Calcium60% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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