Do you want an authentic chimichanga dinner from the comfort of your own home" Nicole?s got you covered with the best chimichangas you?ll ever have!

0:00 Shredded Chicken
2:56 Homemade Refried Beans
4:18 How to Roll a Chimichanga
5:32 Frying Over the Stove
6:15 The Perfect Bite

Sprinkle salt, pepper, and garlic powder evenly over one side of the chicken breasts.

Heat olive oil in a large deep skillet over medium-high heat. Add chicken, seasoned side down, into skillet, and cook, undisturbed, until browned, 3 to 4 minutes. Flip chicken over and push to one side of the pan.

Add onion, garlic, chili powder, and cumin to the skillet and cook for 1 minute. Add 2 cups water and bouillon and gently stir until well combined.
Bring mixture to a simmer. Reduce heat, cover, and simmer gently until chicken is no longer pink at the center and juices run clear, about 20 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Remove chicken from pan and increase heat to medium-high; cook until broth mixture is reduced by about half. Shred chicken and add back to the pan, along with green chiles. Stir until well combined and remove from heat.

Whisk flour and remaining water together in a small bowl until smooth; set aside. Heat oil for frying in a large saucepan or Dutch oven over medium-high heat to 350 degrees F (175 degrees C). Set a wire rack over a rimmed baking sheet.

Place tortilla on work surface and spread about 3 table...