For a spicier kick, add a pinch of cayenne pepper to the chicken and rice mixture. If you prefer baking to frying, place the assembled chimichangas on a baking sheet, brush with melted butter, and bake at 375°F (190°C) for 15-20 minutes, or until golden brown. Customize your filling with other ingredients like corn, bell peppers, or your favorite hot sauce. Make ahead: The rice and chicken mixture can be prepared a day in advance. Store in the refrigerator until ready to assemble the chimichangas.
Chicken Chimichangas
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS825
Embark on a culinary journey south of the border with these delectable Chicken Chimichangas. Crispy fried tortillas embrace a savory filling of seasoned chicken, rice, beans, and a medley of flavors, crowned with a vibrant avocado topping, cool sour cream, and melted cheese. A true fiesta for your taste buds!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate133 g
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Cholesterol215 mg
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Fiber22 g
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Protein80 g
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Saturated Fat37 g
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Sodium2322 mg
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Sugar6 g
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Fat84 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 20 mins **Prepare the Rice:** In a medium saucepan, combine the chicken broth, rice, enchilada sauce, and half of the diced onion. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
02 Step
Recipe View 2 mins **Warm the Tortillas:** Gently warm the tortillas in a large skillet over medium heat for about 30 seconds per side, until pliable and easy to fold. Avoid overheating, as they will become brittle. (2 minutes)
03 Step
Recipe View 0 mins **Assemble the Chimichangas:** Evenly distribute the cooked chicken, shredded Monterey Jack cheese, remaining diced onion, sliced black olives, prepared rice mixture, and refried beans among the warmed tortillas. Carefully roll each tortilla tightly, tucking in the sides as you go to create a secure seal and prevent filling from escaping.
04 Step
Recipe View 6 mins **Fry to Golden Perfection:** Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the filled tortillas in the skillet, seam-side down. Fry for 2-3 minutes per side, or until golden brown and crispy on all sides. Be cautious not to overcrowd the skillet, frying in batches if necessary.
05 Step
Recipe View 5 mins **Drain and Rest:** Transfer the fried chimichangas to a plate lined with paper towels to drain excess oil. (5 minutes)
06 Step
Recipe View 0 mins **Craft the Avocado Topping:** In a medium bowl, combine the avocados, cilantro, lemon juice, green onions, jalapeño peppers, and diced tomato. Mash the mixture together with a fork until you reach your desired consistency – some prefer it chunky, while others like it smooth.
07 Step
Recipe View 0 mins **Serve and Enjoy:** Arrange a bed of shredded lettuce on a serving platter. Place the crispy chimichangas on top of the lettuce, and generously spoon the avocado mixture over each chimichanga. Finish with a dollop of sour cream and a sprinkle of shredded Cheddar cheese. Serve immediately and savor the delightful combination of textures and flavors!
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RECIPE REVIEWS
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Letitia Hammesmedhurst
Jan 12, 2025I added some corn and black beans to the filling for extra flavor and it was delicious!
Helmer Bosco
Jun 17, 2024I followed the recipe exactly and they turned out perfectly. The avocado topping is a must!
Dorian Reynolds
Apr 29, 2024These chimichangas were a huge hit at my family gathering! Everyone loved the crispy texture and the flavorful filling.
Bridie Vonrueden
May 7, 2023Easy to follow recipe and the chimichangas were so tasty! Will definitely make these again.