12 ounces chicken tender strips or 2 boneless skinless chicken breasts (I used the chicken tender’s because they cook quickly, and are easy to work with.)
1 tablespoon cooking oil plus oil for the deep fryer.
1 medium onion (chopped fine)
2 garlic cloves (minced)
1 teaspoon chili powder
½ teaspoon ground cumin
1 can pinto beans (15 ounces drained and rinsed)
1 cup shredded sharp cheddar cheese
1/3 cup fresh cilantro (chopped)
2 tablespoons all-purpose flour
2 tablespoons cold water
4 flour tortillas (10 inches)
Instructions
In a 2 cup measuring cup mix together the chicken broth and Chile in adobo sauce.
In a small microwavable bowl mix together the ½ cup of the broth mixture, rice, and ¼ teaspoon salt. Microwave covered for 5 minutes or until liquid is absorbed. Set aside.
Pat chicken dry and season with salt and pepper. Using 1 tablespoon of oil in a large skillet over medium-high heat cook the onion until soft and onion start to brown. Add the garlic, chili powder, and cumin; continue cooking until fragrant. Add the remaining broth, rice, and beans. Bring the mixture to a boil, reduce the heat to medium-low, and add the chicken to the mixture. Cover and cook chicken to an internal temperature of 160F. Off heat; remove chicken to a cutting board, let rest for 10 minutes, and cut into ½ inch pieces. Add the chicken back into the skillet mixture, and then mix in the cilantro and cheese. Divide mixture into 4 equal portions.
Preheat deep fryer to 325F.
In a small bowl mix together the flour and water until smooth. Heat the flour tortillas in a microwave for about 1 minute to soften them up. Place one of the quarters of the mixture in the center of each tortilla. Using a pastry brush, brush the edges of the flour tortillas with the flour paste mixture. Fold 2 sides over each other and press them together; the flour mixture will act as glue. Add some more flour paste to the ends, fold the ends over, and press to seal.