I’ve been looking to change up weeknight dinners, and after browsing recipes I found a version of chimichangas that felt lighter and very flavorful. I adapted it slightly for my family’s tastes and the result was fantastic. These chimichangas are crisp on the outside, creamy on the inside, and packed with classic Southwest flavors thanks to lime, cumin, chili powder, and fresh-tasting additions like avocado and green onion.
The combination of sour cream and avocado makes the filling luxuriously creamy. I enjoyed mine without any extra toppings — the contrast of the crispy exterior and the smooth, well-seasoned interior was satisfying on its own. These are not deep-fried chimichangas; they get crisp using a light coating of cooking spray on a hot griddle or skillet, so you can feel better about having seconds.
If you’re wondering about leftover canned ingredients like beans, corn, or olives, consider using them in another recipe within the same week to avoid waste.
Southwest Chicken Chimichangas
Ingredients
- 1 large chicken breast, shredded (about 1 cup)
- 1 cup rice, cooked (brown instant rice works well)
- 1 ½ Tbsp lime juice, fresh or bottled
- 2 tsp dried cilantro (or 2–4 Tbsp fresh)
- 1 ½ tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- 2–4 Tbsp green onion, sliced
- 4 oz can diced green chiles
- ½ can black beans, rinsed
- ½ can corn, drained
- ½ can sliced olives (or one small can of pre-sliced olives)
- 1–2 avocados, diced into small cubes
- 1 cup sour cream
- 1 cup shredded cheese (Colby Jack or any Mexican blend)
- (10) pack soft taco-size flour tortillas (or about 6 burrito-size tortillas)
Instructions
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Boil the chicken breast about 15 minutes or until juices run clear. Chop or shred and set aside.
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Cook the rice and stir in lime juice, cilantro, chili powder, cumin, garlic powder, salt, and green onion.
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Add the diced green chiles, black beans, corn, and olives to the rice mixture, then fold in the shredded chicken. Keep the filling warm.
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Arrange bowls of filling, a bowl of sour cream, shredded cheese, and warmed tortillas for assembly.
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Preheat a griddle to 350°F or heat a large frying pan over medium-high on the stovetop.
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Assemble the chimichangas before cooking: place about ¼ cup filling, several avocado cubes, a dollop of sour cream, and a sprinkle of cheese in the center of each tortilla. Fold into a burrito shape.
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Generously spray the griddle or pan with cooking spray. When it’s hot, add the chimichangas and cook 3–6 minutes per side, until golden and crisp. If the exterior browns quickly but the filling isn’t hot, warm the filling before assembly or microwave the finished chimichangas briefly. Serve plain or with extra sour cream, cheese, or salsa as desired.
Notes
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