Chicken chimichangas with rice recipe

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A recipe for a classic Mexican dish. Chimichangas are basically made with stripes of cooked chicken breast wrapped in flour tortillas and then deep fried until crisp. They are usually served with guacamole and sour cream.
Preparation time: 10 minutes, Cooking time: 45 minutes, Serves: 4 


1/2 cup long grain rice

1 Tbsp vegetable oil
1 onion, chopped
1 tsp dried oregano
1/2 tsp ground cloves

1 can (7 ounce) of tomatoes, chopped, in juice
2 chicken breasts, skinless and boneless
1 1/4 cup Monterey Jack cheese, grated

8  flour tortillas, about 10 inches in diameter
1/2 cup vegetable oil, for frying


Cook the rice for about 8 to 10 minutes in salted water, drain, rinse, drain again and set aside.

In a large frying pan, heat 1 Tbsp of vegetable oil. Add the onion, oregano and cloves and fry for 2-3 minutes. Add the rice and cook for about 1 minute, stirring constantly. Add the tomatoes, lower heat and simmer until the tomato juice has been absorbed by the rice. Remove from the pan and set aside.

Place the chicken breasts in a large saucepan, cover with water and bring to a boil. Reduce the heat and simmer until the chicken is cooked through (10 - 15 minutes). Remove the chicken and set aside to cool. When the chicken is cold, shred it using your fingers. Add the shredded chicken and cheese to the rice mixture and stir well.

To soften the tortillas, wrap them in plastic wrap and heat them in the microwave for about 1 minute. Spoon some of the rice mixture onto the center of each tortilla. Fold in both sides of the tortilla, fold the bottom up and the top down to form a "parcel". Secure the edge of the tortillas with a toothpick.

Heat the oil in a frying pan. Place the tortillas in the pan and fry until crisp and brown (do not overcrowd the pan). Remove the tortillas and place them on paper towels to absorb excess oil
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