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Chicken Chimichangas

Chicken Chimichangas

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Rebecca Swift

Rebecca Swift

Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1595 kcal
  • 80%
  • Fat:
  • 83.7 g
  • 129%
  • Carbs:
  • 133.4g
  • 43%
  • Protein:
  • 79.8 g
  • 160%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 2322 mg
  • 93%

Based on a 2,000 calorie diet

Directions

  1. In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
  2. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
  3. When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
  4. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
  5. To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.
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Reviews

RedRobynNAU
130

RedRobynNAU

12/23/2003

My roomates and I love this recipe as it is extremely easy to prepare. I bake my chimis at 350 degrees for about 15 minutes instead of frying...not only is it healthier, but you don't have all that mess of frying. We can whip up a pretty healthful and delicious meal in about half an hour. I didn't bother with the quacamole topping because I'm a bit lazy...and not a huge guac and sour cream fan. But adding red enchilada sauce is a must!!

chiarajl
104

chiarajl

2/11/2006

I loved this recipe. I did however out rolled chimis in a casserole dish, brushed with butter and baked them at 400 for 20-30 minutes until they were crispy and golden! Delicious and a lot cleaner. I didn't make the topping and just served it with sour cream and homemade gauc! Yum Yum!

YT Ophelia
81

YT Ophelia

4/18/2006

I enjoyed this recipe a lot, I brushed olive oil on the tortillas and baked them in the oven instead of frying. I used more olives and prepared the ingredients the day before to lessen prep time. I added hot taco seasoning to the rice and cooked chicken (I love spicy food and this recipe seemed a bit bland), and the flavor was wonderful. Great recipe with lots of room for experimentation! I did end up having enough for a lot more than six servings, however.

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