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Chicken Chimichangas Recipe

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Chicken chimichangas require a little work but they are definitely worth it. I actually prefer these over the beef chimichangas.  Tortillas are filled with a mixture, rolled, and then fried in oil. The filling mixture consists of ingredients such as chicken, rice, refried beans, and black olives. After the chimichangas are fried they are topped with a avocado mixture. This mixture is very similar to guacamole. I feel both the sour cream and guacamole mixture are very important to the overall flavor of this dish. If you are looking for an excellent recipe for chimichangas give this one a try. Enjoy.

Cooking Instructions:

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(Makes 6 Servings)

Yield: 6 servings

Chicken Chimichangas Recipe

Chicken Chimichangas Recipe

Ingredients

  • 1 ½ cups chicken broth
  • 1 cup uncooked long grain white rice
  • ½ cup red enchilada sauce
  • 1 ½ onion (diced, divided)
  • 6 (12 inches) flour tortillas
  • 4 cups shredded cooked chicken breast
  • 1 pound Monterey jack cheese (shredded)
  • 1 (6 ounces) can slice black olives
  • 4 cups refried beans
  • A ¼ cup of vegetable oil

Avocado topping

  • 3 avocados (peeled and pitted)
  • ½ cup cilantro (finely chopped)
  • 2 tablespoons lemon juice
  • 3 green onions (diced)
  • ¼ cup jalapeno chile peppers
  • 1 tomato (diced)
  • 2 cups shredded lettuce
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  •  

Instructions

  1. In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
  2.  Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.
  3.  Spoon equal amounts of refried beans onto each tortilla followed by equal amounts of the chicken/rice mixture, Monterey jack cheese, and black olives. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.
  4.  Heat oil in a large skillet and fry the filled tortillas, turning once until browned on both sides. Drain on paper towels.
  5. To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole, and sour cream.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 1151Total Fat: 74gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 208mgSodium: 1830mgCarbohydrates: 54gFiber: 15gSugar: 8gProtein: 70g
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Juli

Tuesday 19th of January 2021

These are really good. The rice cooked like this is so delicious and flavorful, but I have to say that my favorite part is the guacamole. I would have never thought to add shredded lettuce. So good. Thanks for the recipe.

Jane

Friday 10th of April 2015

I have been trying your recipes for years now, and I'm finally commenting to tell you how much i LOVE your blog!!! Asked to make these again tonight for the zillionth time by my hubby! A family Favorite! Thanks!

Bobby

Friday 10th of April 2015

Thanks! I am glad you are enjoying the recipes.

Dustyn Vaughn

Monday 26th of August 2013

Chimichangas are by definition, fried. Baked, I think they would technically be a burrito. @Sarah, you can use cotton string to tie them together if the toothpick idea scares you...this has saved my hide with Chilis Relenos when I make them. The string can be removed before serving. I nix the rice and olives, and I go traditional Mexican by frying two strips of bacon 1 chopped clove garlic and 1/4 cup chopped onion in two Tablespoons of LARD (Not shortening, butter, or margarine), then when the onion is transparent, I add one can of black beans, stir frequently until the juice is thick. This is a great side for Mexican dishes by itself, but use it in the Chimichangas. Lol. I lived in Mexico, New Mexico and currently I am in San Angelo, Texas, so I'm pretty authentic on Mexican cuisine. :-)

LaLa

Monday 2nd of July 2012

made them but I slow cooked the chicken in salsa verdi and it was great I love that stuff that for the recipe oh I add water to in and cooked it down!! Thanks LaLa

Bobby

Wednesday 20th of June 2012

Hannah - You can put the lettuce under the chimichangas or on top of them. It does not go in the avocado mixture.

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