Southwest Chicken Chimichangas

Ingredients

• 1 large (about 1 cup shredded)chicken breast
• 185 g (1 cup)cooked rice (brown instant rice used in the original)
• 22 ml (1½ tbsp), or more to tastelime juice, fresh or bottled
• 2 tsp, or 2–4 tbsp if using freshdried cilantro
• 1½ tspchilli powder
• 1 tspground cumin
• ½ tspgarlic powder
• ½ tspkosher salt
• 2–4 tbspsliced green onion
• 113 g (4 oz) candiced green chillies
• ½ can, rinsedblack beans
• ½ can, drainedsweetcorn
• ½ can sliced (or 1 small can)sliced olives
• 1–2avocados, diced into small cubes
• 240 ml (1 cup)soured cream
• about 110 g (1 cup)grated cheese, such as Colby Jack or a Mexican-style blend
• 1 pack of 10 (or about 6 larger tortillas)soft taco-size flour tortillas

Instructions

1. 1

   Cook the chicken

   Boil the chicken breast for 15 minutes, or until the juices run clear. Chop or shred it, then set it aside.

2. 2

   Season the rice

   Cook the rice, then stir in the lime juice, cilantro, chilli powder, cumin, garlic powder, salt and green onion.

3. 3

   Mix the filling

   Add the canned ingredients to the rice mixture, followed by the shredded chicken. Keep the mixture warm.

4. 4

   Arrange the fillings

   Set out the bowl of filling, soured cream, grated cheese and warmed tortillas so they are ready for assembly.

5. 5

   Heat the griddle

   Preheat a griddle to 175°C (350°F), or set a large frying pan over medium-high heat.

6. 6

   Fill the tortillas

   Assemble all the chimichangas before cooking. Put ¼ cup of filling, several avocado cubes, a dollop of soured cream and a sprinkle of cheese in the centre of each tortilla, then fold it into a burrito.

7. 7

   Griddle until crisp

   Coat the griddle or pan generously with cooking spray. Once it is hot, add the chimichangas and cook for 3–6 minutes per side. Timing depends on the heat: if they brown quickly but the filling is not hot inside, warm the filling before assembling or microwave the chimichangas afterwards. Serve plain or with extra soured cream, cheese and salsa.

What are chimichangas?

A chimichanga is a filled flour tortilla folded like a burrito and cooked until its outside is browned and crisp. It is associated with Southwestern and Mexican-American cooking.

This version combines chicken and rice with beans, corn, olives and green chillies, then adds avocado, soured cream and cheese to each tortilla. Griddling makes the tortilla crisp while keeping the filling contained.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 15g protein, 40g carbs, 14g fat.

The tortillas, rice, beans and corn supply most of the carbohydrates; chicken and cheese provide much of the protein, while avocado, soured cream and cheese contribute most of the fat. Serve one chimichanga with a generous portion of salad or vegetables to balance the plate.

Build flavour into the rice

Seasoned rice: Lime juice, cilantro, chilli powder, cumin, garlic powder and salt are stirred into the cooked rice first, spreading the flavour through the base of the filling.

Canned ingredients: Drain the corn and rinse the beans as specified, then add them with the green chillies and olives. The chicken goes in last, so it is easy to distribute through the mixture.

Keep the filling warm

Warm centre: The tortillas spend only a few minutes on each side, so a hot filling helps the middle heat through before the outside gets too dark. Keep the mixed filling warm while you arrange the other ingredients.

Even portions: The recipe calls for ¼ cup of filling per tortilla. Keep the mound centred and leave room around it to fold the tortilla closed.

Fold for a secure parcel

Layering: Put the filling in the centre, then add avocado, soured cream and cheese. Keeping these additions central makes the tortilla easier to fold without spilling.

Closing: Fold the tortilla into a burrito shape before it goes onto the griddle. A neat, secure parcel is easier to turn and helps keep the filling inside.

Watch the colour and heat

Pan temperature: Use a griddle at 175°C (350°F), or a large frying pan over medium-high heat. The stated cooking time is 3–6 minutes per side, but the pan's heat affects how quickly the tortillas brown.

Doneness cue: Look for a browned, crisp exterior, and make sure the filling is hot inside. If the tortillas colour too quickly, warm the filling before assembly or microwave the cooked chimichangas afterwards, as the recipe suggests.

Serve them your way

Simple finish: The chimichangas can be served plain, or with extra soured cream, cheese and salsa. A crisp green salad or fresh vegetables can make a refreshing side alongside the rich filling.

Make-ahead assembly: The recipe recommends assembling all the chimichangas before you begin cooking. This lets you focus on turning them as they brown.

Recipe notes & tips

• Warm the tortillas before filling so they fold more readily.
• Keep the filling warm while you prepare the toppings and tortillas.
• Use the stated ¼ cup of filling per tortilla to help portion the mixture evenly.
• Cook in batches if needed so the chimichangas have room to brown.
• Turn them carefully once the first side is browned and crisp.
• Serve with salsa and extra soured cream if desired.

Variations

• Use fresh cilantro: Replace the dried cilantro with 2–4 tbsp fresh cilantro to taste.
• Choose brown rice: Use cooked brown rice, as in the original version.
• Adjust the lime: Add more lime juice to the rice mixture if you prefer a brighter flavour.
• Change the cheese: Use a Mexican-style cheese blend instead of Colby Jack.
• Use larger tortillas: Make about 6 chimichangas with burrito-size flour tortillas.
• Add salsa: Serve the cooked chimichangas with salsa for a fresh, tangy finish.

Common mistakes to avoid

• Filling too generously: The tortilla may not close securely; keep to about ¼ cup of filling.
• Starting with a cool pan: The tortillas may not brown as intended; wait until the griddle or pan is hot.
• Using a pan that is too hot: The outside can brown before the middle heats; warm the filling first or microwave the chimichangas afterwards.
• Adding wet ingredients: Excess liquid can make the filling messy; drain the corn and rinse the beans as directed.
• Folding loosely: Filling can escape while cooking; wrap each tortilla into a secure burrito shape before griddling.

How to store

Refrigerate leftover chimichangas in a sealed container and eat within 3 days. Reheat in a frying pan or griddle until hot throughout; a microwave can also be used, though the tortilla will be softer.

Frequently asked questions