Chicken Chimichangas Recipe

Name: Chicken Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chicken broth; 1 cup uncooked long-grain rice; 1/2 cup red enchilada sauce; 1 1/2 onion, diced, divided; 6 (12 inch) flour tortillas; 4 cups diced cooked chicken breast, divided; 1 pound Monterey Jack cheese, shredded, divided; 1 (6 ounce) can sliced black olives; 4 cups refried beans, divided; 1/4 cup vegetable oil; TOPPING; 3 avocados, peeled and pitted; 1/2 cup finely chopped cilantro; 2 tablespoons lemon juice; 3 green onions, diced; 1/4 cup finely chopped jalapeno chile peppers; 1 tomato, diced; 2 cups shredded lettuce; 1 cup sour cream; 2 cups shredded Cheddar cheese

Servings: persons

1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup red enchilada sauce
1 1/2 onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast, divided
1 pound Monterey Jack cheese, shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
1/4 cup vegetable oil
TOPPING
3 avocados, peeled and pitted
1/2 cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
1/4 cup finely chopped jalapeno chile peppers
1 tomato, diced
2 cups shredded lettuce
1 cup sour cream
2 cups shredded Cheddar cheese

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.

2559

kcal

Calories

100

Fat

225

Carbs

189

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 cups chicken broth, 1 cup uncooked long-grain rice, 1/2 cup red enchilada sauce, 1 1/2 onion, diced, divided, and more.

Yes, Chicken Chimichangas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chimichangas

How did you like this recipe?

Frequently Asked Questions