Chicken, Tomatillo, and Chipotle Chimichangas
INGREDIENTS
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salt and pepper
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1 tablespoon olive oil
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2 skinless, boneless chicken thighs or breasts
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1 tablespoon olive oil
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1 medium onion, chopped
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1 chipotle pepper, finely chopped
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4 cloves garlic, minced
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1/2 teaspoon cumin
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1/2 teaspoon cinnamon
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1/2 teaspoon cloves
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1/2 teaspoon coriander
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2 (15 ounce) cans pinto beans, drained and rinsed
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1 (28 ounce) can whole tomatillos, drained
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8 or 9 burrito-size flour tortillas
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vegetable oil, for frying
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toothpicks
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pico de gallo
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guacamole
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sour cream
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queso fresco
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cilantro
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fresh lime juice
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