These chimis bake up or fry delightfully crisp with a hearty, flavorful filling that can be as spicy or as mild as you like.
The great thing about a meal like this is you can adapt it in so many ways – make it vegetarian, use a different type of meat or variety of beans, add your favorite herbs, extra cheese.
From Cooks Country magazine
Chicken seasoned in chipotle adobe and other herbs, with Basamati lime cilantro rice, yellow corn and black beans cooked in lemon juice and cilantro. All stuffed into a tortilla shell with cheese and sour cream, then grilled into a chimichanga. I have also used turkey meat as well as grilled flank steak and its all fun to play with.