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Preheat the oven to 450 F. Pour the chicken and its liquid into a large sauté pan. Bring just to a boil. Reduce to a simmer and cook for 3 minutes.
On a cutting board, dice the romaine lettuce into 1/2" pieces and set aside.
Lay a tortilla on a flat surface and spread 2- 4 Tbsps of the black beans in the center. Place a layer of chicken on top of the beans, followed by a layer of lettuce, and 2 Tbsps of Mexican cheese blend.
Fold the bottom third of the tortilla over the filling, then fold the sides inwards. Continue rolling the tortilla to fully enclose the filling. Repeat the process with the remaining tortillas.**
Lay chimichangas seam-side down into a large oven-safe baking dish, making sure to leave a bit of space in between each chimichanga so that they will crisp properly. Bake in the oven for 8-10 minutes, or until golden and crispy. Remove dish from oven and top each chimichanga with a bit of mango manchamantel sauce (to taste) and the Oaxaca cheese. Return chimichangas to oven and bake for an additional 3-6 minutes, or until cheese is melted and bubbly.
Put the guacamole, sour cream, pico de gallo and the extra lettuce in separate serving bowls. Serve the chimichangas with toppings added to taste. Enjoy!
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