Southwestern Chimichangas I Made It Ii

Southwestern Chimichangas

mommyluvs2cook 4 years ago
By: Dixiediner

We grilled up a ton of chicken last weekend so I had a lot of chicken to repurpose this past week :) We loved everything about this recipe and the sauce is aaaamazing and could be used with a ton of other things. Next time I'll make more to have on hand. The sauce ingredients should really be written up with the other ingredients but it's in the directions. Can't wait to make these again and try them baked for a little bit of a healthier version!

Southwestern Chimichangas With Avocado Ranch Dipping Sauce/saved#
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DIZ3 4 years ago said:

Nice photos, Mommyluvs2cook! I'm always on the lookout for a good Chimichanga recipe. Saved! I think they would be just fine baked. I've always baked chimichangas, brushing them with a scant amount of butter or even margarine to make them crusty and golden brown on the outside.

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Cosmicmother 4 years ago said:

Great photos Michelle! I don't think I've had a Chimichanga before, but it looks so delicious that I want to try it.That avocado-ranch sauce does sound awesome! Saved!

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mommyluvs2cook 4 years ago said:

I I have baked Chimichangas, I actually barely fry things! We were just really in the mood for greasy Mexican food lol. Thanks ladies :)

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LindaLMT 4 years ago said:

Great photos Michelle. I love Chimichangas but haven't had them in years. I loved them so much it was the only thing I would order when we ate Mexican out and earned the nickname Chimi by a former boyfriend.

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Cosmicmother 4 years ago said:

Michelle, I have a couple questions about this recipe....
-How much rice is in a box of Spanish rice? I could only find a bag of Spanish flavoured rice that is two cups dry, so it makes approx. 4 cups cooked--is that too much?
-Could I use frozen-cooked corn and if so would I need to flavour it in lieu of the mexi-corn?

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mommyluvs2cook 4 years ago said:

Hey Shona! So I already had a bunch of Mexican rice leftover from a few days before, so I used that and I think it was around 3 cups or so? I would think if you are making the full recipe with 16 small tortillas, that 4 cups of rice may still be too much, especially with all the other fillings. I guess it kind of depends on how fat you end up making these lol. I disregarded the 2Tbs. Of filling in each tortilla because in my opinion, that was too little unless these were actually meant to be more like flautas? Chimichangas around here at restaurants are big, like burritos! I just eyeballed my filling and rolled :)

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mommyluvs2cook 4 years ago said:

Oh and I used frozen corn that I thawed, and did not season it and it was fine!

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Cosmicmother 4 years ago said:

Thanks Michelle!! I have the large flour tortillas, 10 of them, so I will have to eyeball the filling amounts....I'll probably make them nice and fat, lol! I guess I can't go wrong making the whole bag of rice and whatever is left over the boys will eat I'm sure. ;)
Good to know you used frozen corn, I didn't want it to end up bland if I didn't follow the recipe exactly. Thanks again!! I'll be making this in the next day or two and I'll let you know how it goes. :)
p.s. You didn't add your review/rating to the recipe yet. ;)

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mommyluvs2cook 4 years ago said:

Crud, I saw that when I went to look back at the recipe and meant to do it and still forgot! It's done, thanks for the reminder ;)

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Cosmicmother 4 years ago said:

These were delicious! The whole family loved them! I ended up making the whole bag of Spanish rice but only needed about half the bag, maybe 2 cups cooked. I used 1 cup of frozen corn for the canned mexi-corn, and 1lb of chicken breast. Since I started with raw chicken, I cut up the chicken breast and sautéed it with some leftover red and yellow pepper as there's some in the canned mexi-corn (not much, maybe a 1/4 cup total), and added the taco seasoning to the pan with a little water. Then added the frozen corn to cook through, removed from heat and added half a 19oz can of black beans. The only thing I didn't have was the cilantro, so I chopped up two green onions. Once I mixed the rice in, I didn't stir in the cheese, just sprinkled it on top of mixture before rolling since it was quite warm. It filled 10 large flour tortillas nicely!
I took a tip from Michelle and Diz above and baked them. I brushed them lightly with canola oil first then baked them with the convection fan at 375F for 10 minutes, then broiled them until golden for about 2 minutes.
The avocado ranch sauce was super yummy! I'm not a fan of bottled ranch dressing, so I decided to make my own mock-ranch dressing--just mayo, sour cream, lemon juice, dried dill weed, garlic and onion powder--then mixed in the mashed avocado and lemon juice called for and a little salt and pepper. Delish!
I will definitely make this again. :)

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mommyluvs2cook 4 years ago said:

I'm so glad these ended up working out for you Shona!! Good to hear they worked out baked, that's what I'm doing next time for sure :). Yours looks amazing!!

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