1 ½lbschicken thighs and legs deboned - cooked & shredded
2cupsshredded cheddar and mozzarella mixed cheese
6-7flour tortillas - you can use corn tortillas, but they don't hold together as well, in my opinion
1tspcumin
1tspgarlic powder
1tspsalt
½tspcayenne pepper
1 ½cupscooked black or pinto beans
Instructions
Place about 1 inch of vegetable oil in a pan and heat to 325 to 350 degrees.
Lay out your flour tortillas flat on the table, placing about 2-3 tablespoons of shredded chicken in the center.
On top of the chicken add a tablespoon of the beans.
Add about 1 tablespoon of cheese on top of the beans and spread the filling out from end-to end of the tortilla, leaving about 1/2 inch of room on each side.
Fold each end of the tortilla toward the center.
Then fold the bottom side of the tortilla over the center and roll the chimichanga closed.
Place chimichangas in the oil on the stove and cook for 5-6 minutes on each side or until lightly browned.
Remove from the oil and drain while they cool before serving.