Chicken Chimichangas Recipe - Bush’s Best

Chicken Chimichangas

Recipe By: Rebecca Swift   Photo By: mommyluvs2cook
Write a Review | Read Reviews (139)
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.
 
  • Prep: 20 Minutes
  • |
  • Cook: 25 Minutes
  • |
  • Total: 45 Minutes
 
6
 
 
  • 1 1/2 cups chicken broth
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  • 1 cup uncooked long-grain rice
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  • 1/2 cup red enchilada sauce
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  • 1 1/2 onion, diced, divided
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  • 6 (12 inch) flour tortillas
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  • 4 cups diced cooked chicken breast, divided
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  • 1 pound Monterey Jack cheese, shredded, divided
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  • 1 (6 ounce) can sliced black olives
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  • 4 cups refried beans, divided
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  • 1/4 cup vegetable oil
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  • TOPPING
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  • 3 avocados, peeled and pitted
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  • 1/2 cup finely chopped cilantro
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  • 2 tablespoons lemon juice
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  • 3 green onions, diced
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  • 1/4 cup finely chopped jalapeno chile peppers
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  • 1 tomato, diced
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  • 2 cups shredded lettuce
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  • 1 cup sour cream
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  • 2 cups shredded Cheddar cheese
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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.
Nutrition Information
 
 
More Reviews (139)
Reviewed By: mrzstew09
Really a four and a half. I didn't do the beans nor the topping and I accidentally picked up the green enchilada sauce and not the red but this still came out great! I'm doing it again and have shared with all I know. I baked it as suggested by other reviews
Reviewed By: IrishAngel
Very easy to make. My family loved it and it didn't take much to fill them. This is a wonderful, filling meal.
Reviewed By: cookingmomma
these were so yummy and easy to make. We made a lot and then froze what we didnt eat and can take them out whenever we want. A keeper for sure!