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Chicken Chimichangas with Chunky Guacamole

Chicken Chimichangas with Chunky Guacamole

  • Prep

    25 m
  • Cook

    3 m
  • Ready In

    28 m
Clorox(R) Disinfecting Wipes

Clorox® Disinfecting Wipes

Tortillas are filled with shredded chicken, black beans, salsa, and cilantro and quickly fried until golden brown. Serve with your favorite toppings including fresh, chunky guacamole.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 726 kcal
  • 36%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 77.8g
  • 25%
  • Protein:
  • 35.8 g
  • 72%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1181 mg
  • 47%

Based on a 2,000 calorie diet

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  1. Combine chicken, black beans, the 1/2 to 1 cup salsa, and cilantro in a large microwave safe bowl; mix well. Cover and microwave on 100 percent power (high) for 1 to 2 minutes or until heated through. Place about 1/2 cup of the chicken mixture just below center of each tortilla. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up and secure with wooden toothpicks.*
  2. Heat about 1/2 inch of vegetable oil over medium heat to 365 degrees F in an extra-large skillet. Fry filled tortillas, a few at a time, for 3 to 4 minutes or until golden brown, crispy, and heated through, turning once. Drain on paper towels. Serve chimichangas with Chunky Guacamole, cheese, additional salsa, and sour cream.
  3. [Cleaning Tip: Once the stove top is cool, wipe up any oil splatters with Clorox(R) Disinfecting Wipes**. Rinse hands once complete.]
  4. For Chunky Guacamole: Combine tomatoes, onion, garlic, and lime juice in a medium bowl. Stir in mashed avocados until desired consistency.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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The easiest to make and freezes well too.

Mattie Dueitt

Mattie Dueitt


So simple and the kids loved it!




This is close to my moms recipe but with half the work. I did stay true to my moms a little more but used shredded rotisserie chicken seasoned with mexican seasoning (mom used to boil a whole chicken in broth and seasoning and then shred) mixed up with some hot chicken broth let the chicken simmer for 20 min, then added the cilantro and some melted Velveeta with rotel folded it up in a buttered tortilla and baked (I try not to fry anything) delish. Mom used to spend a whole day in the kitchen making lots of these to freeze they were amazing and now with the time saving rotisserie chicken I can make lots to freeze and still have my day, happy panda

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