Chicken Chimichangas
"Why this recipe works:Forget about tasteless fillings. We simmer the chicken and rice for our chimichangas in a chipotle broth, infusing smoky bite through and through. As for construction, we noticed that the standard burrito-style wrapping method left us with doughy tortilla ends and filling that fell out. We created an easy new folding technique that kept the filling put without any floury bites...."
INGREDIENTS
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1 1/4cups low-sodium chicken broth
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1tablespoon minced canned chipotle chiles in adobo sauce
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1/2cup long-grain white rice
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Salt and pepper
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2(6-ounce) boneless, skinless chicken breasts, trimmed
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1tablespoon plus 3 cups peanut or vegetable oil
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1 onion, chopped fine
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2 garlic cloves, minced
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1teaspoon chili powder
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1/2teaspoon ground cumin
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1(15-ounce) can pinto beans, rinsed
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4ounces sharp cheddar cheese, shredded (1 cup)
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1/3cup chopped fresh cilantro
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1tablespoon all-purpose flour
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1tablespoon water
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4(10-inch) flour tortillas
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