Chicken Chimichangas

Chicken Chimichangas

188

"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."

Ingredients

45 m servings 1595 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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  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

188
  1. 254 Ratings

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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 al...

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 cle...

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...

Absolutely great recipe! We did opt to bake ours at 400 for 25 minutes vs. frying. I would also suggest adjusting the time to do all of the prep work - it definitely took longer than 20 minute...

I took some time to prepare the rice and chicken in advance, that way when it was dinner time all I had to do was assemble to chimis and fry. I used refried black beans which gave them a good au...

My sixteen year old said these are the best chimi's he's ever had. Too bad they are kind of time consuming but I will now have to make them again when you get a compliment like that.

These were a bit more time-consuming than stated, and you have to make sure not to stuff them too full because then they spill out in the frying pan when you try to flip them. Once I finally go...

this is a great recipe - you may want to add a red enchilada-type sauce to pour over the chimis. very tasty and easy to make!

Love this recipe! My husband is a picky eater and he had nothing but praise for the chimichangas-A real accomplishment! I also cooked these up for my family and shared the recipe with some frien...