Corpus Christi's Chicken Chimichangas

• 1 (16 ounce) packageshredded chicken
• 4 burrito-size flour tortillas
• 1 (14 1/2 ounce) can sweet corn, drained
• 1 (14 1/2 ounce) can black beans, drained and rinsed
• 1 (12 ounce) containermango pico de gallo
• 1 tablespoon vegetable oil
• 4 tablespoons sour cream

1. Microwave chicken just enough to shred or pull apart.
2. Mix together chicken, corn, black beans and pico.
3. Fill each tortilla with mixture and fold into a burrito.
4. Secure with a toothpick.
5. In a large nonstick skillet over medium heat, add oil and pan frhy chimichangas until golden brown on each side.
6. Drain on a dish lined with paper towels.
7. Top chimichangas with sour cream and serve!

chicken, flour tortillas, sweet corn, black beans, vegetable oil, sour cream

Taken from www.food.com/recipe/corpus-christis-chicken-chimichangas-319430 (may not work)