Total Time
Prep 15 mins
Cook 15 mins

Some friends of ours made these for a party at their house, and they were fantastic. Particularly delicious with chile con queso on top. These are also fantastic from the fridge the next day; just grab one, heat it up, and eat it like a burrito!

Ingredients Nutrition


  1. Cook chicken in skillet with a touch of oil.
  2. Add bell peppers and salsa.
  3. Add Spanish Rice, right from the package (uncooked), and water.
  4. Bring it all to a boil, then let simmer for 15 minutes.
  5. Lay out the tortillas and spoon some of the mixture into each one.
  6. Sprinkle each with cheddar cheese.
  7. Roll each tortilla, 1 side, both ends, then the other side.
  8. Use a toothpick to hold it closed.
  9. Fry each tortilla in a skillet of preheated oil.
  10. Set on paper towel to dry.
  11. OPTIONALLY, place rolled tortillas in a 350 degree oven for 10 to 15 minutes instead of frying them.


Most Helpful

Easy and delicious, we love chimichangas and particularly loved these! Their tasty filling combines so well with the nice soft crunch of a pan-fried tortilla wrapper. They do refrigerate very well for future lunches and, no doubt, they would freeze just as well. Thanks ~ I'll definitely be making your chimichangas again!

Deb's Recipes February 24, 2006

These were really good. I fried mine. I used Zaterain's Mexican rice and served the chimichangas with salsa verde over the top. Also added chopped green onion atop the sour cream for garnish. I'll definitely make these again. Thanks for posting.

-Patrish December 22, 2004

"A+ Keeper!" rates my husband. I used the 6.8 oz Rice-A-Roni and it came out great. I fried on the stove in a small cast iron skillet with about 3/8" canola oil - they weren't greasy tasting at all! I served with a dollop of sour cream. Next time I may toast the vermicelli first. They do heat up well (I warmed it in a toaster oven at 350F for about 10 minutes). I froze half of the filling to use later because this does make 8-10 good size chimichangas.

SiouxzQzz August 11, 2004

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