Chicken, Tomatillo, and Chipotle Chimichangas

• salt and pepper
• 1 tablespoon olive oil
• 2 boneless chicken thighs or breasts, skinless
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 chipotle pepper, finely chopped (adjust to your spice preference)
• 4 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon coriander
• 2 (15-oz) cans pinto beans, drained and rinsed
• 1 (28-oz) can whole tomatillos, drained (or fresh, roasted tomatillos)
• 8 or 9 burrito-size flour tortillas
• vegetable oil, for frying (enough for about 1/2 inch in skillet)
• toothpicks

To garnish:

• pico de gallo
• guacamole
• sour cream
• queso fresco (or your favorite shredded cheese)
• cilantro, fresh chopped
• fresh lime juice

1. Prepare the Chicken: Pat the chicken dry with paper towels. Season generously on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the seasoned chicken. Cook for approximately 4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet, allow it to cool slightly, then shred it using two forks. Set aside the shredded chicken.

2. Sauté Aromatics: In the same skillet (no need to clean it, the leftover chicken bits add flavor!), add another tablespoon of olive oil and return to medium heat. Add the chopped onions and the finely chopped chipotle pepper. Sauté, stirring occasionally, until the onions become soft and mostly translucent, which usually takes about 3-4 minutes. The chipotle will release its smoky aroma, building a foundational flavor for the filling.

3. Toast Spices: Stir in the minced garlic, cumin, cinnamon, cloves, and coriander. Continue to cook for another 3 minutes, allowing the spices to become fragrant and slightly toasted. This step is crucial for deepening the flavor profile of the chimichangas, bringing out the warmth and complexity of the spices.

4. Combine Filling Ingredients: Add the drained and rinsed pinto beans and the whole drained tomatillos to the skillet. Cook for about 5 minutes, actively breaking up the tomatillos and some of the pinto beans with a wooden spoon or potato masher. This will create a rustic, flavorful base for the filling. The tomatillos will add a wonderful tartness that balances the richness of the chicken and spices.

5. Add Chicken and Finish Filling: Fold in the shredded cooked chicken. Cook for another couple of minutes to ensure all the flavors meld together beautifully and the chicken is fully integrated into the mixture. Turn off the burner and remove the skillet from the heat.

6. Prepare Frying Oil: In a separate heavy-bottomed skillet or Dutch oven with high sides, pour about 1/2 inch of vegetable oil. Place it over medium heat. Allow the oil to heat for approximately 5 minutes. To test if the oil is hot enough, drop a small piece of tortilla into it. If it sizzles and bubbles immediately, the oil is ready for frying. If not, give it a little more time to come up to temperature. Proper oil temperature is key to achieving a crispy chimichanga without it becoming greasy.

7. Warm Tortillas: Stack your burrito-size flour tortillas and wrap them in a damp paper towel or cloth. Microwave them for 30 seconds to 1 minute, or until they are warm and pliable. This step prevents the tortillas from cracking when you roll them, ensuring perfectly sealed chimichangas.

8. Assemble Chimichangas: Lay a warm tortilla flat. Place a generous spoonful (about 1/2 to 3/4 cup, depending on tortilla size) of the chicken and tomatillo filling slightly off-center towards one edge. Fold in the sides of the tortilla over the filling, then tightly roll it up from the bottom, creating a neat burrito shape. Secure the chimichanga with one or two toothpicks to keep it from unraveling during frying.

9. Fry to Golden Perfection: Carefully place 2-3 chimichangas into the hot oil at a time, being careful not to overcrowd the pan. Fry for 2-3 minutes on the first side until golden brown and crispy, then carefully flip them and fry for another 2-3 minutes on the other side until uniformly golden. The aim is a beautiful, light golden-brown color on all sides. Once fried, remove the chimichangas and place them on a paper-towel-lined plate to drain any excess oil. Repeat with the remaining chimichangas.

10. Serve and Garnish: Serve the hot, crispy chimichangas immediately. Garnish generously with pico de gallo, creamy guacamole, cool sour cream, crumbled queso fresco, a sprinkle of fresh cilantro, and a squeeze of fresh lime juice. The fresh toppings add a wonderful contrast to the rich, fried chimichangas.

Time-Saving Tip: If you’re short on time, a rotisserie chicken is your best friend! Simply shred 1 1/2 to 2 cups of cooked rotisserie chicken and incorporate it into the filling. Any pre-cooked chicken will work wonderfully, saving you a step without sacrificing flavor.

Spice Level: The amount of chipotle pepper can be adjusted to your taste. For a milder flavor, use less or remove the seeds. For more heat, add an extra chipotle or a pinch of cayenne pepper.

Make Ahead: The filling can be made a day in advance and stored in the refrigerator. This makes assembling and frying the chimichangas quick and easy when you’re ready to serve.