Chicken Chipotle Chimichangas

• 2 teaspoons Crisco Pure Vegetable Oil
• 2 chipotle pepper in adobo sauce canned, finely diced
• 1 medium onion chopped
• 14 1/2 ounces diced tomatoes undrained
• 2 cloves garlic finely minced
• 1/2 teaspoon ground cloves
• 1 teaspoon oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 3/4 cup tomato juice
• 1/2 cup water
• 1/2 cup rice
• 2 1/2 cups cooked chicken shredded
• 15 ounces pinto beans rinsed
• 12 flour tortillas 8-inch, tomato variety if possible
• 1 1/2 cups shredded Monterey Jack cheese
• Crisco Pure Vegetable Oil

1. HEAT oil in medium saucepan. Add chipotle, onion, tomatoes, garlic, cloves, oregano, cumin, coriander and cinnamon. Cook and stir for 2 minutes.
2. POUR in tomato juice, water and rice. Simmer, stirring occasionally, about 15 to 20 minutes or until rice is done. Add additional water if needed. Stir in chicken and beans. Cook until heated through.
3. PLACE 1/2 cup chicken rice mixture in center of tortilla; sprinkle with cheese. Fold both sides of tortilla over filling, then fold over bottom and top. Secure with toothpicks. Repeat with remaining tortillas.
4. HEAT 1/2-inch of oil in large heavy skillet. Fry chimichangas in batches, browning both sides. Drain on paper towels. Remove toothpicks and serve.

vegetable oil, pepper, onion, tomatoes, garlic, ground cloves, oregano, ground cumin, ground coriander, cinnamon, tomato juice, water, rice, chicken, pinto beans, flour tortillas, shredded monterey jack cheese, vegetable oil

Taken from www.yummly.com/recipe/Chicken-Chipotle-Chimichangas-1242463 (may not work)