Southwest Chicken Chimichangas
Yields 10 chimichangas
Ingredients
- 1 large chicken breast shredded, (about 1 cup)
- 1 cup rice, cooked (I used brown instant rice)
- 1 ½ Tbsp Lime Juice, fresh or bottled (or more to preference)
- 2 tsp dry cilantro, (or 2-4 Tbsp fresh to preference)
- 1 ½ tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- 2 to 4 Tbsp green onion, sliced
- 4 oz can diced green chiles
- ½ can black beans, rinsed*
- ½ can corn, drained*
- ½ can olives sliced, (or one small can of already prepared sliced olives)*
- 1 to 2 avocados, diced into small cubes
- 1 cup sour cream
- 1 cup shredded cheese, (I use colby jack, but any mexican blend would be fantastic)
- 1 (10) pack soft taco size flour tortillas, (or 6 or so burrito size flour tortillas)
Instructions
- Boil chicken breast 15 minutes or until juices run clear. Chop or shred. Set aside.
- Cook rice & add lime juice, cilantro, chili powder, cumin, garlic powder, salt & green onion.
- Add all cans to rice mixture. Add shredded chicken. Keep warm.
- Line up your items to fill your chimichangas: bowl of filling, sour cream, shredded cheese, & warm tortillas.
- Preheat griddle to 350˚F or use a large frying pan set to med-high heat on stovetop.
- I find it easiest to assemble all the chimichangas first, before you start to cook them. So, put ¼ cup filling, several cubes of avocado, a dollop of sour cream & a sprinkle of cheese in the center of each tortilla & fold it into a burrito.
- Spray a generous amount of cooking spray to your griddle/pan. Wait till it's nice & hot, then add your chimichangas. Cook 3-6 min per side. The timing will depend on how hot your pan is. If it's too hot & browns quickly, but you want to make sure the filling is still hot inside, so either heat your filling before assembling your chimichangas, or pop them in the microwave afterwards. Enjoy plain or with extra sour cream, cheese, & salsa.