Chicken Chimichangas

Ingredients

• 3 boneless skinless chicken breasts
• 1 medium yellow onion, (diced)
• 2 jalapenos, (stem and seeds removed, diced)
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 15.7 ounce bottle Herdez Guacamole Salsa
• 1/2 cup white rice
• 2-15 ounce cans Ranch Style Beans
• 3+ cups sharp cheddar cheese (shredded)
• 20+ flour tortillas, (burrito size)

Instructions

1. 1

   Spray a 6 or 8 quart crock pot with non-stick spray.

2. 2

   Add diced onions and jalapenos first, followed by the chicken breasts.

3. 3

   Sprinkle the seasonings over the chicken.

4. 4

   Pour the guacamole salsa over the chicken.

5. 5

   Cover and cook on high for 4-5 hours or on low for 7-8 hours.

6. 6

   Add the rice in the last half hour of cooking.

7. 7

   Shred chicken and make burritos.

8. 8

   Heat oil in a large frying pan over medium high heat.

9. 9

   Heat flour tortillas in a large frying pan over medium heat or over an open flame. Flip over so both sides are heated up.

10. 10

    In a medium saucepan, heat ranch beans until hot.

11. 11

    Add beans to the center of the heated tortilla followed by shredded chicken and sharp cheddar cheese.

12. 12

    Roll up and fry a few burritos at a time. Make sure not to overcrowd the pan.

13. 13

    Fry until golden brown on both sides. Remove and place on a plate lined with paper towels until all the burritos are fried.

14. 14

    Garnish with sour cream, cilantro, green onions, salsa, if desired.

15. 15

    Serve with your favorite sides.