Corpus Christi's Chicken Chimichangas |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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You can also make this rolls with shredded pork for a little different flavor. Ingredients:
1 (16 ounce) package shredded chicken |
4 burrito-size flour tortillas |
1 (14 1/2 ounce) can sweet corn, drained |
1 (14 1/2 ounce) can black beans, drained and rinsed |
1 (12 ounce) container mango pico de gallo |
1 tablespoon vegetable oil |
4 tablespoons sour cream |
Directions:
1. Microwave chicken just enough to shred or pull apart.
2. Mix together chicken, corn, black beans and pico.
3. Fill each tortilla with mixture and fold into a burrito. Secure with a toothpick.
4. In a large nonstick skillet over medium heat, add oil and pan frhy chimichangas until golden brown on each side. Drain on a dish lined with paper towels.
5. Top chimichangas with sour cream and serve!
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