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Prep Time: minutes
Cook Time: minutes
Yields: chimichangas


  • 4 cups rotisserie chicken shredded
  • 2 cups white rice
  • 2 cups refried beans
  • 1 cup salsa verde
  • 4 flour tortillas 12 inch
  • 1 cup Monterrey Jack cheese shredded
  • 3 avocados mashed with salt and lemon juice
  • 1/2 cup cilantro finely chopped
  • 3 green onions diced
  • 1/4 cup jalapeño chile chopped
  • 1 tomato diced
  • 2 cups lettuce shredded
  • 1 cup Sour cream for garnish
  • 2 cups vegetable oil for frying
This staple from Northern Mexico has become a popular dish throughout the entire United States. Simple and delicious, it's easy to serve and perfect for both lunch and dinner.

This recipe for chimichangas is originally from Mexico's Northern most states and has become a famous Tex-Mex staple all over the United States.

Chimichangas are usually filled with various ingredients ranging from dried meat to chicken, and sometimes even both! This recipe is easy and quick to make.

For a vegetarian version, simply remove the rotisserie chicken and substitute it with a vegetable of your choice.

Top them with avocado or guacamole, pico de gallo, sour cream and cheese and you have something that's delicious and easy to serve.


  1. Heat tortillas in microwave for 45 seconds so they are easy to fold. Reserve.
  2. Spoon equal amounts of the following onto each tortilla: chicken, shredded jack cheese, diced onion, rice and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
  3. Heat oil in a large skillet and fry the filled tortillas, turning them, until browned on all sides. Drain on paper towels.
  4. In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a plate and place the chimichangas on top. Add avocado mix, and sour cream.
  5. Enjoy!

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Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

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