Baked Chicken and Rice Chimichangas
I think you're going to love this tasty, lighter version of a restaurant classic! We'll definitely be adding these to our meal rotation--once you try them I think you will too!
I think you're going to love this tasty, lighter version of a restaurant classic! We'll definitely be adding these to our meal rotation--once you try them I think you will too!
My hubby is the cook in the family but is working long hours lately. So I've been given "dinner duty", having not cooked anything more than boxed Mac 'n Cheese, Instant Oatmeal and boiling water. This recipe was easy to follow, looked and smelled great and made 8 delicious Chimmies! My hubby is from New Orleans and likes food with "character" and he was VERY satisfied as well as my 11 year old daughter! EXCELLENT!Read More
My hubby is the cook in the family but is working long hours lately. So I've been given "dinner duty", having not cooked anything more than boxed Mac 'n Cheese, Instant Oatmeal and boiling water. This recipe was easy to follow, looked and smelled great and made 8 delicious Chimmies! My hubby is from New Orleans and likes food with "character" and he was VERY satisfied as well as my 11 year old daughter! EXCELLENT!
This was an excellent dish and made easier when I prepared the ingredients ahead of time for a large gathering. I shredded the meat from a rotisserie chicken and made Mexican rice and beans from scratch earlier in the day, then assembled and baked the chimichangas later. So yummy! You can adjust the seasoning from mild to spicy. A big hit with everyone served with extra salsa, sour cream, cheese, cilantro and a salad.
LOVED IT!!!! Definitely worthy of all 5 stars. It made 8 burritos, though, not 4. Yum!
It was delicious! Even the hub liked it - and he's not a big fan of "different."
Everyone chowed down! In the future I’ll make more. I made my own Spanish rice, but other than that, I followed the recipe. However, they were fully baked in 12 minutes.
This is now a regular in our house. The first time, I made the recipe pretty much as written and it was great. I did find that the chimichangas were huge, so I made a note to use 6 tortillas next time. Then I found Uncle Ben's Ready Rice - Spanish Style (90 seconds in the microwave) and that worked even better. Less clean up, quicker and just as tasty. I have used different types of salsa - each giving a different taste to the chimis. You can experiment with these. AND there is enough for left overs! (Makes dinner the next night much easier). Oh - to reheat, I flip them over and bake them in the oven at 350 deg for about 15 minutes until hot inside. Flipping them over (seam side up) keeps the top from getting too brown.
I made it just like the recipe. I think I will add fajita chicken next time. But really good with the extra cheese, sour cream, tomato, onion, and lime on top
I made this last night, it was good. I used regular white rice instead of the spanish rice since I dont like peppers. My family liked it, my dad liked alot without the tortilla. We did burritos instead and we thought it was still pretty good.
We loved this recipe! I did use Rotel as some users did since I had it on hand. I used a Mexican rice recipe on this site. Delicious and crispy! Just as good reheated! Definitely a Keeper!
Used Taco Rice by Knorr not sure if that made any difference but this was very good. Husband really enjoyed them. Next time I may melt more cheese on top along with more salsa or salsa verde.
Very good. My teenage sons loved these, and a double batch was gone in no time. I used leftover homemade Spanish rice instead of the boxed, otherwise followed the recipe exactly. these are good both with the toppings or picked up and eaten plain. Also easy to make ahead and pop into the oven at mealtime. Will definitely be making again!!
This was both easy and tasty. I used some leftover mesquite smoked chicken as the basis and the extra flavor REALLY took things up a notch. But you could easily use any leftover cooked chicken with great results. I may try adding some black beans into the mix next time as well. We'll definitely do this one again, and make extra for leftovers to take to lunch the next day.
My picky husband loved it. It made 5, but it easily could have been 6 or 8. We each ate 1 and were a little too full. I used a mexican cheese blend and spanish yellow rice and it was perfect. It's in our regular rotation now!
Great recipe. I only modified the spices I added inside.
Love this recipe been making it for years. Sometimes I use refried beans instead of rice.
Not my favorite
This is a winner! I made these last week. As we finished the last of the leftovers today my husband asked when I was making them again!
I’ve had this under my saved recipes forever and just now making it! First I doubled the recipe and got 10 large ones. The original 4 serving size should easily make 5-6. I was also out of this particular oil and brushed with olive oil and had no issues! I didn’t change anything else. These were a hit. I had several left over before baking so I put them in my food saver to bake at a later date. My picky husband ate 3! Served these with sour cream and salsa on the side.
This turned out really well!! My family loved it! I couldn’t find the fiesta rice so I made white rice and put a taco seasoning envelope in it. This was very easy to prepare and very filling too!!
I made my own rice and doubled the recipe but it was delicious!
Very tasty and easy to fix. I'll make this again!
I followed the directions as written except only had 7 small tortillas so had to use those. Husband loved it so I will be making these again. Next time I will use plain rice just for a change.
Used an alternate Spanish rice recipe instead of the prepackaged Knorr suggested, but this was delicious, and a hit with my “restaurant chimi” loving family.
Amazing will make again
This was a hit. I used our own rice that I cook with seasoning and I don’t have a functioning oven so I grilled them in a griddle and it was a success..
When I make recipes for the first time I generally follow it and don't make many changes. We liked it. A lot my son had it for leftovers as I made double since we had company. So yes we will make it again.
It's like Moe's. Fabulous
Delish! I didn’t change a thing, although I boiled my own shredded chicken, which added a bit of extra zing (boneless chicken thighs, onion, garlic, cumin, dried chili). Topped with sour cream, cilantro, avo, and lime. Made four nice sized chimmies.
Haven’t made yet -wondering if they could be made with corn tortillas -GF issues. They sound really good
These are pretty easy to make and are good, but not super-delicious. They come out with a nice crisp shell. I started with uncooked tortillas, which might have made them a little tastier. I also substituted cilantro for oregano because I was out. I also used Mexican blend cheese rather than jack cheese for the same reason. Not sure what difference that would have made. They are best with suggested dressings (sour cream, etc.).
I will make this again but I did make my own salsa as for it to be much spicier
These were delicious! Loved by all the fam. I will definitely be making these again, thank you!
Family loved it! Made as directed...only complaint was husband said it needed more chicken. Will definitely make again and add more chicken.
This recipe is easy to make and tasty! I used a 90 second microwavable store brand spanish rice for the recipe. When ready to serve, I put a little shredded lettuce on the plates, set the baked chimichangas on top and topped the chimichangas with our favorite salsa and a dollop of sour cream. YUM! Served with a side of black beans, chips and salsa. This recipe will be on repeat at our house!
This was a nice alternative to burritos, which tend to get very soggy during baking. I liked the crunchy texture of these. I didn’t have any salsa so I used Goya Sofrito tomato base. I will definitely add these to my meal rotation. Thank you for sharing a great recipe.
Excellent & easy!
this is amazing. I also make 1/2 the recipe with chicken and the other half with cut up ribeyes. I get 8 full sized chimichangas ot if the recipe. ???
Easy and delicious
Used Zatarian Dirty Rice mix (had it in cupboard) and it was fabulous. I usually do not post reviews but this was great and easy!
Surprisingly good and kids loved it too.
Excellent taste. Easy to make. My husband loved it and so did I.
Wow! This was easy and delicious! A big Thank You to Lil’ Luna!!
These are SO good made exactly as is (we’ve made them so many times now I just eyeball how much salsa, cheese, etc). We make them every time we go to Costco and can pick up a rotisserie chicken! So easy and perfect every time.
Winner, winner.... I made it just as the recipe calls for. I had my doubts but all doubts are now out the door! It was delicious and easy to make. What more could you ask for?
Fantastic! Followed the recipe completely other than adding a little cayenne for a bit more kick. Topped with guacamole, sour cream, and salsa. This is definitely being added to the rotation.
These were easy to make and tasted very good. My picky 10 year old daughter even ate them!
very good. 20 minutes in the oven burned some of the bottoms and the filling made a dozen 8" tortillas but the flavor was great and with those adjustments we will be making these a lot! we diced a tomato for a topping too
Super easy and very tasty.
I always forget to take a photo before they're eaten! I had never made (or eaten!) chimichangas before finding this recipe last year. I think I make them slightly different each time. This time I added a can of white beans to the meat/rice mixture, and once rolled, sprayed them with pan spray before baking. I only baked them for 15 minutes at 400, since everything inside the tortillas was already warm. They came out crispy and delicious. The recipe made 6 big chimichangas, so we have leftovers for another day, and the other two went into the freezer.
These were delicious! Nice and crispy on the outside. I used Rice-a-Roni Mexican rice instead (didn't use all of it) and it was fabulous. Will definitely be making these again. We had them with refried beans and salad on the side.
Delicious recipe!! I had tried in Mexican restaurant and loved it. At the restaurant they covered chimichanga with queso, so I added a little after baking and a little on the side too.
Even though my husband does not care for Mexican food, he loved this. He even asked to have the leftovers the next night. I did cut back on the cumin, but added some more mexican type spices as the original was too bland. This made the dish much better. I will be making this again as it is such an eady dish. BTW, I used smoked chicken because that was the cooked chicki had on hand. Next time I will use baked or rotisserie chicken as I this this would allow the flavor of the recipe to come through better.
Very good. We added some corn and black bean salsa to it.
I have made this recipe a couple of times and it gets a big thumbs up. One thing I did different the second time is about 5 minutes before they were done in the oven I took them out the threw some grated cheese on top, return to oven to melt the cheese.
Surprised how good this is! Made my own Spanish Rice and used canned chicken.
Family favorite. My husband keeps asking me to make this again. It is the perfect mexican dish for a night in but also is great on the go for lunch. We were able to eat on this meal for 4 days since it makes so many. The one thing I will do differently next time is get Mexican rice and not Spanish rice. The flavor is different and I prefer the Mexican rice with this dish. Other than that, it is perfect as written!!
The recipe turned out great. I used La Victoria medium salsa and Mexican blend cheese. Everyone loved them.
I used baked chicken strips and cut them up myself, but other than that, everything else was great!
We loved it! I do have one observation. The recipe talks about some Knorr rice product, which is fine, but does not give the amount it requires. I used Lundberg organic whole grain rice & seasoning mix Spanish Rice. I had to guess at how much to add to the recipe and it would have been helpful to have known what amount the recipe creator used, e.g., 1 cup, 1 1/4 cup, etc.
This is a keeper.
Delicious! I followed the recipe exactly.
Made with a smaller tortilla so couldn’t turn edges in. Taste was there but had to turn it over so all sides were crunchy
Loved this and definitely adding to our dinner rotation. Husband and 3 boys liked it too. I used large soft taco shells and it made 10. My middle likes eating the mixture with Fritos too. Enjoy!
I made this and loved it. I hesitate to order Chimi's in a restaurant as I try to stay away from fried food. This is an amazing substitute. I used chicken breast mixed with my own homemade taco seasoning. I added plain rice, black beans and salsa. It was great. I forgot the cheese and next time I'll try adding that.
Awesome and so easy! I had yellow rice left over from the previous day. Added shredded rotisserie chicken and the seasonings. I placed a good sized portion on each of 6 tortillas. I was tempted to divide it up so I just had 4, per the recipe but decided to leave them as is. Plenty of tortilla to fold in and roll up. They baked perfectly, though I rotated a few times. Plated on some shredded lettuce. Used a little salsa, sour cream and cheese for garnish. My husband took one bite and said he DEFINITELY wanted these again. I individually wrapped the “extras” in plastic and froze them rather than baking...so he is going to have them again soon.
My husband loved these! I didn't have the recipe ingredients on hand so I used the following: 2 cups of cooked brown rice, 1 cup of medium salsa and 2 cans of Kirkland brand canned chicken (drained). This made 6 healthy sized chimichongas. Easy and quick, plus leftovers reheated well!
We loved this! So easy. Used the 4 serving size and it was enough for the two of us to have 2 meals plus froze some of the filling to have later. I did add some pinto beans to the mixture just because we like beans. Didn’t change the taste, just added fiber. Will definitely make again.
No changes and shared it with 2 family members. Every loved it and wanted the recipe. Was a great hit. This recipe will be made over and over.
Great recipe.. but used brown rice and added Texas Pete and some salsa. Knorr's mix is too high in sodium. Delicious!!
I made these for our euchre card party of 12. Love how you can adjust recipe for # of servings. Made it really easy! This made 16 large 10” Chimichangas. I filled them with 1 heaping cup each. Brush on avocado oil to go in oven, they won’t burn or smoke. Costco has nice size bottle for about $7.00. These were a huge hit! They were great! Everyone loved them & wanted recipe. I took readers tip & used a whole rotisserie chicken from Sams club. I love I could make filling a day or 2 before. Saved time. I had toppings on side, green onions, lettuce, avocado, salsa, sour cream, lime wedges. The lime drizzled on top of all the toppings was a nice addition. This is a keeper!
Used 200 g chicken, 65 g salsa, 130 g cheese, 8" tortillas - made 7 wraps. Checked at 12 minutes and gave them another 5 min. Yum! My OH vastly preferred these over my last version, which may have been more authentic.
I used a leftover pork roast instead of chicken. Also added some jalapeños. Recipe was good! Can’t wait to try with chicken. Very easy recipe
Simple and delicious. I used pork instead of hamburger (it's what I had) and it came out great. I broiled them for the last 2-3 minutes of baking to brown the tortillas nicely.
I made these exactly per the recipe. They were pretty good with the side yummies. The flavor of the Knorr rice wasn't my favorite, so I'll probably substitute a different Spanish rice next time. I used slow cooked shredded chicken breast. We loved how crispy the tortillas got with the little bit of oil.
Fabulous! My family loves this big time!
My family loved this. Very quick and yummy. I used homemade salsa and I have to say that fresh cilantro really kicked it up a notch. I also used rotisserie chicken leftovers so it was super fast. Thanks!!!
Followed recipe and was good
OMGoodness!!! This was the best chimichanga recipe ever! I have tried many recipes in the past, they were either too complicated to make for me and or too rich in taste and gave up thinking only way to enjoy is to get it at a Mexican restaurant. Thank you for sharing this simple AND delicious recipe.
Amazing! I don’t put all of the rice in and save some to eat on the side also.
Very good and easy to make!
everything turned out perfect! crispy and very filling. we used a mild salsa verde which was perfect for the chicken!
Yummy! I added a whole jar of salsa (16 oz) and a bit more of each of the spices / seasoning just because that’s what I do
Next time I would reserve some of the broth I cooked the chicken in and air to the rice, cheese & chicken mixture just for a bit more juiciness. I’m also curious about how it would taste with a different cheese blend. Otherwise, it was delicious and very filling! I served it with the Corn, black bean & avocado salad recipe (black bean and corn II) by Candace.
Way too much cumin. I used only half the amount and even that was too much.
This recipe is really good, and so easy! Thanks for the recipe and introducing me to Knorr.
We both thought this recipe was great!! It definitely makes enough to feed a family of 4 and had leftovers to take to work! In the ingredients it says Spanish rice, but in the directions it says Mexican rice. I used the Mexican rice & it was fantastic!!
Our teenage girls make dinner once a week and they made this yummy Chimichanga last Thursday! Delicious! Easy for them and so good.
I added a small can of black beans. Makes for some good left overs for the week
I made this just like the recipe, excellent! As good as I have ordered from any Mexican restaurant in my area.
Great idea for left over chicken. I just used minute rice made with chicken broth since I didn’t have any knorrs packages
This was surprisingly simple and a people pleaser. The other thing I like about this recipe, is that you can alter the ingredients in the burrito shell, making it versatile. Spice it up, spice down....I look at this as a blueprint that is a basis for many different variations. And it is easy.
Made this with the Allrecipes Spanish Rice. Wow turned out wonderful. Full of flavor and very filling. The family loved it.
Maybe add a little more chicken and use a little less rice. Overall, very good!
Delicious and easy. My son loved them. Found him eating them on the sly even.
I made it exactly per the recipe. Except that I didn't have any parchment paper. I oiled a baking sheet and it worked fine. I slow cooked a boneless, skinless chicken breast in the crock pot on high for 3 hours. My wife and I devoured it. She said to definitely add this to my list of recipes. I got a jar of jalapeno white queso, heated that up and poured it over the top. That gave it the kick it needed. Otherwise, the filling was a little bland. With a side of refried beans and some tortilla chips. This dinner was a win. I'll definitely make this again, pretty much as is.
Everybody in my family LOVED them. Have made them twice now in a week. Great the next day if you have leftovers. Heated up a bit in the microwave and then fried in the frying pan to crisp them up. Froze some of the leftover mixture since I did not have enough shells and the mixture was good to use again. EXCELLENT!
Made with white rice. 3xcellent!