Chimichangas

READY IN: 30mins
Recipe by JB Snead

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!

Top Review by Debs Recipes

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!

Ingredients Nutrition

Directions

  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.

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