Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup fire roasted salsa
  • 1 tbsp lime juice
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp liquid smoke
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 large (10 inch) flour tortillas
  • 16 oz refried beans, warmed
  • 2 cups shredded Monterey Jack or Sharp Cheddar cheese
  • 1/4 cup vegetable oil or melted butter

Instructions:

  1. Prep the base. Place the chicken thighs, diced onion, and garlic into the bottom of the slow cooker.
  2. Season the meat. Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper evenly over the chicken.
  3. Add liquids. Pour in the fire roasted salsa and the liquid smoke. Note: Do not add extra water; the chicken and onions will release plenty of liquid.
  4. Slow cook. Cover and cook on low for 6 hours until the chicken falls apart easily when pressed with a fork.
  5. Shred the protein. Remove the chicken to a bowl, shred it, and then add about 1/2 cup of the cooking liquid back in. Stir in the lime juice. The meat should look glossy and moist, not swimming in soup.
  6. Layer the tortilla. Lay a tortilla flat. Spread 2 tablespoons of warm refried beans in the center, leaving a 2 inch border.
  7. Add the filling. Top the beans with 1/2 cup of the chicken mixture and 1/4 cup of shredded cheese.
  8. Execute the fold. Fold the sides of the tortilla in over the filling, then roll from the bottom up tightly. Place seam side down on the prepared baking sheet.
  9. Apply the fat. Brush the tops and sides of each chimichanga liberally with the vegetable oil or melted butter.
  10. Bake to crisp. Bake at 400°F for 15 minutes, then flip and bake for another 10 minutes until the exterior is golden brown and makes a hollow sound when tapped.