Ingredients
1/4 cup canola oil, divided 1 small onion, chopped1 rotisserie chicken, skin removed, shredded (about 3-1/2 cups)1 package (8.8 ounces) ready-to-serve long grain rice1 can (15 ounces) black beans, rinsed and drained1 can (4 ounces) chopped green chiles2 teaspoons minced chipotle peppers in adobo sauce1/4 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon pepper1-1/2 cups shredded Mexican cheese blend1/3 cup chopped fresh cilantro6 flour tortillas (10 inches), warmedOptional: Salsa, sour cream, guacamole and chopped tomatoes
Preparation
Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven.
In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro.
Spoon 1 cup chicken mixture across bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush tortillas with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with toppings as desired.
