8 hours prep + 15 minutes
1 1/2 pound boneless, skinless chicken breasts
1 10 oz. can Rotel Diced Tomatoes and Green Chiles
1/2 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1 cup water
1 15 oz. can pinto beans
2 cups shredded Monterey Jack cheese (Any Mexican Blend of cheeses will also work well.)
10 flour tortillas, burrito size
2 cups canola oil
Pico de Gallo Salsa (Salsa Mexicana)
Pico de Gallo Salsa
2 roma tomatoes, diced
1 medium onion, diced
2 Tbsp. cilantro, finely chopped
1 jalapeno, seeds removed and finely chopped
Juice of 1 lime
Garlic salt to taste (about 1/2 Tbsp.)
Chop tomatoes, onion, cilantro, and jalapeno and combine in medium serving bowl. Squeeze lime juice on top of mixture and add salt to taste. Mix well.
Place chicken breasts, tomatoes, cumin, salt, pepper and water in the slow cooker. Cook on low heat for 8 hours. Use two forks to pull meat apart to shred chicken. Set aside.
In a small saucepan, heat beans over medium high heat until heated through, about 10 minutes.
Heat oil in a large frying pan over medium high heat. To assemble chimichangas, place 3 Tbsp. pinto beans, 1/4 cup shredded chicken and 2-3 Tbsp. cheese in the center of a flour tortilla. (Chef's Note: Use a slotted spoon to place chicken and beans onto tortilla to avoid adding unwanted liquid to the chimichanga.) Fold sides of tortilla inward and roll tortilla to completely contain ingredients. Fry chimichangas in hot oil until crisp and golden brown, 1-2 minutes per side. Serve chimichangas with pico de gallo salsa.