Home » Chicken Chimichangas Recipe

Chicken Chimichangas Recipe


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:

 

(Makes 6 Servings)

Print

Chicken Chimichangas Recipe


  • Author: Bobby
  • Total Time: 30 minutes
Scale

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.

20 comments

  1. Dee and Al says:

    We just finished making a college friendly version of these 🙂 Sooooo tasty!! Thank you for the recipe.

  2. Lorie says:

    Amazing! I made a mini version without the rise, beans, and enchilada sauce as an appetizer for Thanksgiving dinner. They were a hit. Thank you for the recipe. The guacamole was perfect!

  3. Kristine says:

    Hi Bobby! These look and sound wonderful. I’m going to be trying them this week. I do have one quick question though. I make homemade Spanish Rice almost every week, do you think that would work in place of your rice w/ enchilada sauce or would I be missing out on a different flavor?

    Thanks!

  4. Bobby says:

    Sarah- just make sure they are well secured with a toothpick, turn carefully, and you shouldn’t have much of a problem.

  5. Christian says:

    How do I go about converting this to 2 servings instead of 6?Im new to this cooking thing so please help me out here.lol

  6. Bobby says:

    Christian- Just cut all of the ingredients down to 1/3 of what they call for. For exmaple 1 1/2 cups of chicken broth would be cut down to 1/2 cup. Chances are everything is not going to convert properly so you will just have to take a guess at the amounts.

  7. Bobby says:

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

  8. LaLa says:

    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

  9. Dustyn Vaughn says:

    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. 🙂

  10. Jane says:

    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!

Leave a Reply

Your email address will not be published. Required fields are marked *