Chicken Pulao recipe
Chicken Pulao recipe
Chicken Chimichanga Recipe

Chicken Chimichanga Recipe

I have purchased these in the store many times and I just imagined how good they would be if made fresh, so this Chicken Chimichanga Recipe was placed on the menu. Folding this type of recipe is always a challenge for me, but I think it worked out quite well. Looking at the history of this unusual name according to Wikipedia it stands for thingamajig, but it appears that the exactly where the original recipe came from is not certain. From what I have read, this Mexican Recipe appears to have come from the Arizona area. This Chicken Recipe was a little bit of work, but it was woth it, the whole family loved it and I will add it to our favorites list. Give it a try and enjoy.

Chicken Chimichanga Recipe
Recipe Type: Main,Entree
Author: Admin
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Serves: 6
  • 1 1/2 cups chicken broth
  • 1 cup uncooked long-grain rice( I used boil in a bag for this-it was great)
  • 1/2 cup red enchilada sauce
  • 1 white 1/2 onion, diced
  • 6 (12 inch) flour tortillas
  • 4 cups diced cooked chicken breast
  • 1 pound Monterey Jack cheese, shredded, divided
  • 1 (6 ounce) can sliced black olives
  • 4 cups refried beans
  • 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
  • 2 Roma tomatos, diced
  • 2 cups shredded lettuce
  • 1 cup sour cream
  • 2 cups shredded Cheddar cheese
  1. Directions
  2. 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.
  3. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
  4. 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.
  5. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
  6. 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.

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